1 cup oat meal (I use Bob’s Red Mill 5 grain oatmeal)
1 cup desiccated coconut
1½ cups brown sugar (jaggary)
3 tablespoons semolina (fine powder)
1 cup evaporated milk
2 cups pecans
1/8 teaspoon cinnamon powder
1/8 teaspoon cardamom powder
2 cups all-purpose flour
1 cup very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
4 to 8 tablespoons ice water
1/8 teaspoon salt
Directions
Mix the all-purpose flour, cold butter, salt, and ice water. Cut the butter into the flour until the mixture resembles coarse crumbs. Add cold water as needed (about 4–6 tablespoons), just enough to form a ball.
Cover the dough and refrigerate for 20 minutes.
Press the dough evenly into a 9×13-inch baking pan. Bake at 350°F for approximately 18 minutes, or until golden brown.
While the crust is baking, prepare the filling.
In a large bowl, dissolve the sugar. Add the oat meal, desiccated coconut, semolina, evaporated milk, 1½ cups pecans, cinnamon, and cardamom.
Mix well without boiling. The filling should remain semi-liquid.
Pour the pecan mixture over the hot crust. Arrange the remaining pecans on top.
Bake for another 30 minutes, or until the center is set.
