Dear All,
After so many years I am posting again. My sweet tooth craving and interest in exploring different cuisines around the world had come up with lots of new recipes.
My family is made up of a bunch of foodies which made me try many recipes. I'd like to share many of my recipes with you all.
My promise to you all is that my recipes are tried and tested and I will share with you all the perfect recipes.
So, Here is my first Blog. A great start with a Sweet.
Basbousa
Hareeseh, or Nammoura, is a traditional Middle Eastern sweet cake that originated from Egypt.
This recipe is made with very few ingredients and is very easy to make. We South Indians generally don't like upma. A great way to use the semolina or Rava is to turn it into a great dessert. It will serve a good satisfaction for our taste buds.Its a eggless cake for vegetarians.
Ingredients Needed
- 1 cup Semolina
- 1 Stick Unsalted Butter plus 2 tbsp
- 1 cup Sugar*
- 1 cup Plain yogurt
- 1/3 cup milk
- 1 tsp Baking Soda
- 1/4 cup Sweetened shredded Coconut
- 1/4 cup Almonds flakes
For Sugar Syrup
- 1 1/2 cup Sugar
- 1 1/2 cup Water
- 1 tsp Almond extract
- Pinch of salt to taste
- Red food coloring (optional)
Instruction
- Preheat the oven to 350degrees F.
- Melt the butter in the microwave & set aside for few minutes to cold down.
- In a large bowl combine Butter, Sugar & yogurt.
- Mix well with a whisk till the sugar dissolves.
- Add the semolina, baking soda & milk and combine well.
- At last add the shredded coconut & mix will with the semolina mixture.
- Transfer the semolina mixture into a slightly buttered 9" round cake pan.
- Bake in 350degree F for 40-45 minutes or watch carefully till the top part of the semolina turns golden brown remove it from the oven.
- While the bake is baking we can prepare the sugar syrup.In a heavy bottom pan add sugar, water, almond extract, pinch of salt. Bring it to a boil. Boil it for exactly 8 to 10 mins & remove from the stove. Set aside to cool down a bit while the basbousa is baking.
- Pour the sugar syrup to the basbousa cake comes out of the oven. Let the cake cool completely & absorbed the sugar syrup.
- Garnish with Almond flakes
- When ready cut a slice & Enjoy the syrupy goodness.
Cooking Tips
- Allow the sugar syrup to cool down before pouring into hot basbousa.
- For the best result rest the cake with the syrup overnight so that the cake absorbs the syrup completely.
- To give the pinkish-red color I add a hint of red food coloring in the sugar syrup. It's totally optional.
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