2 1/2 cups grated manioca (Dhandialuvi)
4 cups finely grated young coconut (Gabulhi)
2 cups sugar
1 drop rose essence or jasmine water
1 tbsp plain white flour
Mix manioca, Gabulhi, sugar, flour and rose essence.
Mix thoroughly until the sugar dissolves.
Pour over a greased baking tray.
Flatten the top and bake at 160 degree for 35 minutes.
Allow to cool and cut into pieces.