- 200 g of fine semolina
- 100 g of white sugar (or more to taste)
- 170 ml of milk
- 1 tablespoon of butter and a little more to butter the molds
- 8 tablespoons of grated coconut soup
- 1 teaspoon of baking soda
- 1 teaspoon of vanilla extract
- 20 g of coarsely crushed almonds and tapered
- Some raisins
Mix together the semolina, 2 tablespoons of grated coconut, 1 tablespoon of butter, milk, baking soda, vanilla and almonds. You’ll get a smooth paste.
Butter your idli molds ( or silicone mold if you don’t have idli mold) and put a tablespoon and a half of dough. Do not overfill because while cooking the idlis will grow and risk of sticking together or overflow.
Pour a cup of water in a large pot and put the mold filled with idli batter into the pan, cover and bake in water bath for 15 minutes at medium heat. Once cooked gently unmold the idlis and use the rest of coconut to put on the idlis and put a raisin in the middle of each idli.
Enjoy your sweet idli hot or cold for breakfast or snack.