recipe of semolina cake / basbousa

3 October 2015 marudhus dessert, easy snack, egglesscake, snacks, sweeets 9 Comments

recipe of semolina cake / basbousa

Name: recipe of semolina cake / basbousa
Total time: 55 min
Ingredients: Rava/sooji/semolina - 1 cup; Curd - 1/4 cup; Maida/all purpose flour - 1/4 cup; Desiccated coconut - 1/2 cup; Melted butter - 1/4 cup; Some saffron strands; Sugar - 1/4 cup; Skinned badam - few; Sugar 1/4 cup; Water - 1/4 cup; Rose water (lemon juice - few drops)

Long pending dessert that I was yearning to make and finally I made it with a bang!though it is simple to make the way you do is all that matters and by good luck,it came out as perfect as it should be!moreover it was my first trail.Some times back I saw it in a television show called “food safari” and this recipe was re-telecast-ed so many times which boosted my eagerness to try this recipe! it reminded me of the Indian dessert “Rava kesari”of-course it was not the same and to be precise basbousa has its own uniqueness of flavour.Here I have added saffron but it’s not needed that you should add!it has been always my option to add this golden ingredient in most of the sweet dishes.Traditionally for this basbousa curd is used so I have also added but many recipe variations call for adding milk which is equally tasty.Another inevitable ingredient for this sweet is desiccated coconut which renders all the nuttiness and exoticism to this dish.Sugar syrup should be cold and basbousa should be piping hot right from the oven,it is the rule of thumb that’s when all the goodness of the syrup will seep into the cake and the top layer should be golden and with soft insides.Baking time differs between oven’s (machines) and should adjust accordingly.

semolina cake / basbousa

INGREDIENTS:

Rava/sooji/semolina – 1 cup
Curd – 1/4 cup
Maida/all-purpose flour – 1/4 cup
Desiccated coconut – 1/2 cup
Melted butter – 1/4 cup
Some saffron strands
Sugar – 1/4 cup,skinned badam -few

For syrup to be poured on hot cake:

Sugar – 1/4 cup
Water – 1/4 cup
Rose water,lemon juice – few drops

METHOD:

For syrup:

BOIL SUGAR WITH WATER FOR 5 MINUTES

SWITCH OF ADD LEMON JUICE AND ROSE WATER AND LET IT COOL

Keep a pan with sugar and water boil for five minutes switch off and add lemon juice,rose-water and allow it to cool.

For cake:

GREASE BUTTER TO BAKING PAN

KEEP READY WITH SKINNED BADAM AND SUGAR SYRUP

MIX ALL THE INGREDIENTS GIVEN FOR CAKE

MAKE A DOUGH

FLATTEN IT IN THE PAN,REST FOR 30 MINUTES,CUT,PRESS BADAM IN IT

BAKE IN PREHEATED OVEN FOR 20 MINUTES

POUR COLD SYRUP TOHOT CAKE AND ITS DONE

1.Take all the ingredients listed for the cake in a bowl add melted butter(add saffron to melted butter itself) and mix it to form a dough.
2.Now take any preferable baking pan grease it with butter all over and spread out dough evenly.
3.Close it with a cloth and leave it for 30 minutes.
4.In-between pre-heat oven at 185 degrees c for 10 minutes.
5.Now with a knife make cuts into diamond shapes.
6.Press badam piece in each diamond,place it in the oven and bake for 20 minutes and when top layer is golden take out.
8.Pour the cooled syrup over it(the cake should be nicely hot when pouring).
9.Basbousa is ready to serve.