This soft and chewy semolina and coconut rock is  popular with children in Sri Lanka. You can add freshly grated coconut for even more taste. This semolina and coconut rock sweet can be made in a jiffy.



Semolina and Coconut Rock

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Sweets, Festival

Cuisine: Sri Lankan/ South Indain

Yield: 15 pieces

Serving Size: 2-3

Semolina and Coconut Rock


  • Semolina - 150 g
  • Grated/Desiccated coconut - 35 g
  • Condensed Milk - 4 TBS
  • Water - 5 TBS
  • Castor Sugar - 200 g
  • Rose Water - 1 TSP
  • Cardamom powder - 1 TSP
  • Pink Food colouring - 2 drops
  • Butter for greasing


  • Lightly grease a square tin.
  • Put the sugar and water into a saucepan and stir over a low heat until the syrup starts to boils.
  • Add the semolina slowly at a time and cook for 8 to 10 minutes.
  • Add the coconut, rose water and cardamom powder.
  • Add a tiny amount of food coloring and mix well to color evenly.
  • Continue to cook for further 8 minutes, or until the mixture leaves the sides of the pan.
  • Add the condensed milk and give a good stir.
  • Pour the mixture into the prepared tin and make it smooth and flat on top.
  • Allow to get cold.
  • To serve cut into squares or diamonds.