A rich dessert from Kerala, using mangoes and coconut.
To serve: 4

Semolina - 200 gm.
Desiccated coconut - 120 gm.
Mango pulp - 480 ml.
Khoya (reduced milk) - 55gm.
Ghee (clarified butter) -100 gm.
Cashewnuts, almonds,
Pistachios (chopped) - 35gm.

Milk to make dough.
Salt to taste.

Combine sugar, semolina, coconut, mango pulp, salt and khoya,and mix thoroughly. Add milk to make dough of pouring consistency. Keep aside for 4 hrs. Add nuts and cardamom to the dough.
Heat appam-ke-sanche on medium flame. Pour 1 tspn.of ghee in a mould, and then fill with batter. Cover and after 5 mins of shallow frying, turn each cake and cook till done.