This soft and chewy semolina and coconut rock is Β 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.