Bibikkan is a must have on any Sinhala and Tamil New Year table! It is a sweet that is enjoyed by all. This dish is more like a cake, but with lot of solid texture.
Scraped coconut of a whole coconut
One half of Divine Organics jaggery grated (Available at Park Street Gourmet)
150g of semolina
300 g of finely chopped dates
100g of Big Borek’s raisins (Available at Park Street Gourmet)
150g of raw cashew nuts
200 ml of Divine Organic’s kithul treacle (Available at Park Street Gourmet)
1 tbsp of Green Field Organic Life’s cardamom (ground roasted), fennel and cloves seeds
1 cup of Green Field Organic Life’s coconut milk
Big Borek’s Raisins (available at Park Street Gourmet)
100 g of all-purpose flour
Water as needed
In a pan, start roasting semolina under low temperature. Make sure to stir it continuously to evenly roast all semolina. Once the semolina turns to light golden color, transfer it to a bowl fast. Usually, it will take around 10 – 15 minutes to prepare.
In another cooking pan mix jaggery, treacle and 1 cup of water and start cooking under high temperature. Once it has been boiling for about 3-5 minutes, add the coconut and the ground roasted cardamom, fennel and cloves. Now, under medium temperature, simmer it while stirring occasionally, for about 5 minutes. (Meantime, you can start to preheat the oven to 350 F.)
After it is done, add semolina and mix thoroughly. Then, take the pot out of the heat and add rest of the ingredients and mix the batter well. You can either hand mix or use and an electric mixer. Now, transfer the batter to a greased baking tray and bake it for 45 minutes on the center-rack.