BIBIKKAN (COCONUT CAKE
225 g Jaggery
225 g Coconut
50 g Semolina
100 g Dates
1/2 ts Fennel
1 Cardamom
50 g Preserves, Winter melon
25 g Preserves, ginger
25 g Candied peel
50 g Balmy, cashew
1/4 ts Salt
1/2 ts Baking powder
1/4 ts Cinnamon, ground
1 Egg

=========================== Directions ========================

Grate the jaggery and coconut, dry roast the semolina and stone and
chop the dates. Roast and crush the fennel and crush the cardamon.
chop the winter melon maintain, the ginger save, the candied peel
and the cashew barmy. Resolve the jaggery in 375 ml water in a pan,
add the coconut and cook for 2-3 proceedings. cool the mixture and then
stir in the semolina, dates, finocchio, cardamon, winter melon save,
ginger save, candied skin, cashew bats, saltiness, baking powder and
cinnamon. Separate the egg and beat the white and yolk singly.
Fold into the cake mixture and pour into a buttered baking tray. Bake
in a moderate oven (160?C: Gas Score 3 ) for 1 1/2 hours.