Ingredients

  • ½ cup Rawa (semolina)
  • 4 tbsp Sabu dana (soaked)
  • ½ cup sugar
  • Coconut milk from 1 whole coconut
  • Thick milk (first extract)
  • Thin milk (second extract)
  • Cashew nuts (for garnish)

Difficulty : Easy

Serves : 4

A soft and creamy traditional coconut dessert made with Sabu dana and Rava, cooked in fresh coconut milk. It has a rich 2-layer texture with natural sweetness and a smooth, melt-in-mouth taste, topped with crunchy cashews.

Cooking Steps

  • 1
    Prepare coconut milk:
  • 2
    Grind grated coconut with water.
  • 3
    Squeeze to get thick milk (first extract).
  • 4
    Add more water and extract thin milk (second extract) separately.
  • 5
    Soak Sabu dana in water for 30 minutes
  • 6
    Dry roast Rawa in a pan until aromatic and lightly golden.
  • 7
    Add second (thin) coconut milk and bring to a gentle boil.
  • 8
    Add soaked Sabu dana and cook until it becomes translucent and soft.
  • 9
    Add sugar and mix well until dissolved.
  • 10
    Pour in first (thick) coconut milk and simmer on low flame until the mixture becomes thick and creamy.
  • 11
    Switch off the flame.
  • 12
    Garnish with cashew nuts.
  • 13
    Serve warm or chilled as preferred.

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