How to make
Making the Tatli:
Beat the egg in a bowl, add the sugar while beating well with a mixer. Next, add the milk, oil, semolina and the flour which you've mixed with the baking powder ahead of time.
Stir all of this until you obtain a soft dough. Form small balls the size of a walnut. Arrange the balls in an oven dish laid out with baking paper. Bake in the oven until ready.
Making the syrup:
Put the water and sugar in a container on the stove to come to a boil. Once the syrup is ready, take it off and leave it to cool.
Once the Tatli have cooled, pour the hot syrup over them and leave them for about 1-2 hours.
Making the cream:
Put the milk and sugar on the stove. In a bowl, beat the flour with a little water so there's no lumps. Once the sugar melts, pour in the flour in a thin trickle.
Leave to boil and once you see that it starts thickening, add the starch (made ahead of time like the flour) as well. Boiled cream until thickened. Leave it to cool.
Arrange the prepared and syruped Tatli in an oven dish and pour the cream over them. Leave the prepared dessert to cool for about 3 or 4 hours in the fridge. After you take it out, sprinkle with coconut flakes and serve.
