Godrogodro (Coconut Pudding with Vanilla and Sweet Spices)

Ingredients:

400g sugar
800ml coconut milk
1 tsp vanilla extract
3/4 tsp ground cinnamon
3/4 tsp freshly-grated nutmeg
1/4 tsp ground cloves
8 tbsp oil
1l water
420g semolina (cream of wheat)

Method:

Begin by preparing a caramel. Combine 200g of the sugar with 125ml of water in a small pan. Heat gently until all the sugar has dissolved then increase the heat and bring to a boil. Continue boiling (do not stir) until the sugar is golden brown then take off the heat.

Place the coconut milk in a large pan and bring to a boil. Slowly pour the caramel into the coconut milk, stirring constantly, until thoroughly combined. Now work in the vanilla extract, the spices, 5 tbsp of the oil, 1l water and the semolina. Continue beating until the mixture becomes very thick then use a large spoon to continue stirring until the mixture comes together as a solid mass and comes away from the sides of the pan.

Pour the resultant batter into a pyrex dish or baking dish (about 33 x 20cm) and spread out evenly. Pour the remaining 3 tbsp oil on top and spread out. In the meantime, combine the remaining 200g sugar with 120ml water in a pan. Heat gently to dissolve the sugar then bring to a boil and continue boiling until the sugar is golden brown. Take off the heat and pour over the cake. Quickly spread out the caramel then transfer the cake to an oven pre-heated to 180°C and bake for 20 minutes.

Remove from the oven and set aside to cool to room temperature. Place in the refrigerator and chill over night before slicing and serving.