Coconut Lagan

A Mauritian delicacy, Coconut Lagan is a rich and decadent sweet. Can be eaten as a dessert or with tea in the afternoon. The sweet fragrance of cardamom and the rich aroma of semolina roasting in ghee make it irresistible .


INGREDIENTS :

1 1/4 cups of Freshly grated coconut or desiccated coconut if fresh is not available
2 1/4 cups of milk
1/4 cup of semolina
1 1/2 tablespoons of ghee or butter
3 eggs
1 can of condensed milk
1 can of Nestle thick cream (small can of 155 g)
1 tsp of cardamom powder
3 tablespoons of slivered almonds


METHOD :

Preheat oven to 350 degrees F and grease a shallow baking dish
Add milk to coconut and let stand for 5 minutes (if fresh grated coconut is used make sure you press to get out all moisture first)
Braise semolina in ghee until light brown in colour and add the coconut milk mixture
Bring to a boil and cook until thick by stirring constantly and making sure it is free of moisture (this could take around 10 mins - Important to use a heavy bottom pan or a non stick one )
Allow this mixture to cool down
Now add the beaten eggs and the cardamom powder
Add the condensed milk and Mix well
Lastly add the cream and fold in the mixture without over beating
Sprinkle the slivered almonds on top and bake in the oven for 30 to 45 mins or until light brown on top
Allow to cool and cut into squares or diamond shapes

*If Nestle thick cream is not available you may substitute with the same quantity of khoya or ricotta cheese *