SAWANE HALEEB, PALESTINIAN DESSERT
Recipe Serves: makes two large trays
4 cups of flour
3 cups milk powder
1 cup dessicated coconut
pinch of salt
1 tsp vanilla
1 Tbsp instant yeast
enough warm water to make runny batter
whisk together the dry ingredients in a bowl.
Then whisk in the warm water until you have a runny batter.
leave to rest few hours till its good and bubbly (see pic)
pour some vegetable oil in the base of two large pans (just enough to smear the bottoms) and place in the oven to preheat (maximum heat at this stage)
once oil is very, very hot, remove from the oven, pour in your batter and return to oven to bake at moderate heat.
this should take bout thirty minutes but keep an eye on it, once its browned on top its done.
serve with attir (syrup): bring to the boil: 2 cups sugar, 1 cup of water, squeeze of lemon, few drops rosewater/cinnamon etc (this is jus to flavour), let simmer few minutes and pour over the sliced sawane haleeb.
Recipe Notes: *just make sure that either the syrup or the baked sweet is hot, one or the other so you don’t get a doughy desert.