2 cups Coconut (nariyal), grated
2 ½ cups Granulated sugar
10 Egg yolks, beaten lightly
1 cup Refined flour (maida)
½ tsp Salt
¼ tsp Nutmeg / Green cardamom (jaiphal / choti elaichi) powder
¾ cup Ghee, melted
Method:
Preheat the oven to 180˚ C / 350˚ F.
Extract 1 cup of thick coconut milk by grinding
the coconut with 1 cup warm water. Grind the coconut again with 1 cup
warm water and extract 1 cup of thin coconut milk.
Dissolve the sugar in the thin coconut milk in
a pan on low heat. Keep aside to cool. Mix in the egg yolks, a little at
a time. Stir in the thick coconut milk. Gradually add the remaining
ingredients except ghee. Mix till the batter is smooth. Strain.
Pour 3 tbsp ghee into a 7”-round, deep baking
tin. Then pour 1 cup batter over the ghee and bake for 10 minutes till
set and the top is golden. Pour 1 tbsp ghee over the baked layer and the
¾ cup batter, bake or grill again till golden. Continue till all the
batter is used up. There should be 7 layers.
When cool turn the bebinca out on
to a plate. Leave to set for at least 12 hours before slicing.