|
Ingredients
|
For 4
|
For 100
|
|
Semolina
|
115gms
|
2.8kg
|
|
Almonds
|
30gms
|
680gms
|
|
Butter
|
115gms
|
2.8kg
|
|
Sugar
|
225gms
|
5.6kg
|
|
White of eggs
|
5
|
120
|
|
Rose water
|
½ wineglass
|
6 wineglass (180 ml)
|
Blanch and mince almonds. Cream butter and sugar till fluffy
and light. Add semolina, mix well. Add minced almonds. Beat egg whites stiffly
and fold in gradually. Add rose water, mix well and leave aside for half an
hour. Put the mixture into a greased tin. Decorate the top with thin strips of
kneaded flour. Bake in a moderate oven.
