1 cup multi purpose flour(maida)
1 can thick coconut milk(use as required)
3 eggs and 2 egg yolks
1 cup rava(semolina)
25 grams toasted and slivered almonds
½ cup melted butter
½ cup splenda(store brand sugar free- sugar substitute)
1 tsp almond or rose water essence
1 tsp caraway seeds(Ajwain)
preparation:
Beat the sugar and butter together to form a creamy paste, with a beater. Then beat in eggs one at a time. Mix in the essence and enough coconut milk to form a thick batter. Add caraway seeds to the batter. Pour the batter on a greased baking sheet and bake in the oven at 350 degree for 45-50 minutes till it turns golden brown on the top and firm. Test, by inserting a toothpick in the centre. If it comes out clean then remove from the oven, otherwise bake a little longer.