Firangi Aoud (Coconut Milk Halwa)

Ingredients

• 1 1/2 cups All-purpose flour (Maida) (Originally '0.5 lb wheat flour mill No. 1'.)
• 1 1/4 cups Fine semolina (Rava) (Originally '0.5 lb fine rava'.)
• 3 whole Large ripe coconuts (Used to extract milk.)
• 2 1/2 cups Granulated sugar (Adjust to taste. Originally 'sugar sufficient for sweetness'.)
• 10 cups Warm water (Approximate quantity for extracting thin coconut milk. Originally '5 seers'.)
• 1 tablespoon Ghee (For greasing the tray.)
• 1/4 cup Almonds (Peeled and sliced, for garnish.)

Instructions

1. 1Grate the white flesh of the coconuts. Grind the grated coconut gently on a clean stone or in a blender with a splash of water. Extract the thick, first-press milk by squeezing it through a clean cloth. Set this thick milk aside in a separate bowl. Grind the coconut residue again, mixing it with the warm water (approx. 10 cups), and squeeze thoroughly to extract all the remaining 'thin' milk. Strain this thin milk into a large pot.
2. 2Sift the flour and semolina together. Place them in a heavy-bottomed pan (traditionally a tin-lined vessel). Gradually add the 'thin' coconut milk prepared in the previous step, mixing constantly to ensure there are absolutely no lumps. The mixture should be smooth.
3. 3Place the pan on the stove over low heat. Stir continuously without stopping to prevent sticking or burning. Cook until the mixture thickens considerably.
4. 4Once thickened, add sugar to taste (start with about 2 cups, taste, and add more if needed). Stir well until the sugar dissolves. Then, pour in the reserved 'thick' first-press coconut milk. Continue to cook and stir vigorously until the mixture becomes very thick, glossy, and hard enough to leave the sides of the pan.
5. 5Remove from heat. Grease a large tray or thali with ghee. Pour the hot mixture into the center and spread it out to your desired thickness. Sprinkle the sliced almonds on top while it is still warm. Allow it to cool completely until set, then cut into diamond or square pieces.