Instructions
Add the sugar, water and bomb juice to a medium, thick– bottomed saucepan, and bring to a pustule over medium heat, giving the visage an occasional curve and skimming off any froth on the face.
Turn heat down slightly and boil 2 twinkles( if you want thin saccharinity) and over to 5 twinkles( if you want thick saccharinity), swirling the visage sometimes.( The saccharinity will cake further upon cooling.)
Turn off heat and stir in the rose water or orange blossom water; cool to room temperature, also use
Preheat roaster to 375 °F. Line an 11X7 baking visage with diplomapaper.Set away
Whisk together the semolina, incinerating greasepaint, and sugar in a large coliseum. Stir in the adulation and also the milk until combined, and also fold in the coconut.
Transfer the batter to the set visage and spread it out unevenly; let it sit for 10 twinkles.
Score the batter into 1- inch(2.5 cm) forecourt or diamond shapes with a sharp cutter, periodically dipping the cutter in hot water and drying it off before continuing to score the batter; place 1 almond in the center of each diamond.
Singe until the sides and top are golden brown, about 30minutes.However, you can embroil the cutlet for a couple twinkles to brown the top,( If the sides are brown but the top is n’t.)
formerly out of the roaster, cut the cutlet along the lines you scored. sluggishly pour the cooled saccharinity onto the hot cutlet. Let the cutlet sit at room temperature 2 hours to absorb the saccharinity before serving.