Basbousa ( semolina cake) recipe

Basbousa is a kind of cake recipe made of two simple ingredients semolina and coconut. it is the traditional recipe of middle East region. We can trace it's origin to Egypt.

Ingredients

Semolina - 1 cup

Coconut shredded -3/4 cup

Sugar - 3/4 cup

Baking soda - 1 teaspoon

Vanilla Essenes- 1 teaspoon

Oil or Melted butter- 1/2 cup ( Iam used un flavored oil)

Yogurt - 1/2 cup

Ingredients for sugar syrup

Sugar - 1/2 cup

water - 1 cup

lemon - 1/4 teaspoon

rose essence - 1/4 teaspoon or 2 cardamom

Preparation

In a blender, add sugar, shredded coconut , sugar, egg, yogurt, baking soda, vanilla essence, oil. blend it well. you can also use beater. To mix it effectively.

Add semolina

Add coconut

Add sugar

Add egg

Add yogurt and baking soda

Add vanilla essence and oil

Blend it

Grease the tray with oil. then pour the mixture into the tray. tap the tray to form uniform.

Preheat the oven in 350 degree Fahrenheit. for 45 minute. until the top of the basbousa turns golden texture.

For sugar syrup

Heat the vessel, add sugar, water, rose essence or cardamom.

Wait till the sugar get dissolve.

Pour the sugar syrup into basbousa.

let it cool down.

Comments

Avocado egg toast

Deliciously Simple Avocado Toast Craving a quick, healthy, and utterly satisfying meal? This avocado toast recipe is your answer! Packed with fresh flavors and customizable to your liking, it’s perfect for breakfast, lunch, or a light snack. What You'll Need: Avocado: 1 ripe avocado - the heart of our dish! Look for one that yields slightly to gentle pressure. Bread: 2 slices of your favorite bread. Whole wheat, sourdough, or even a thick brioche will work wonderfully. Onion: 2 tablespoons of finely chopped onion. Red onion adds a nice bite, but white or yellow will do just as well. Tomato: 2 tablespoons of finely chopped tomato. Choose a juicy, ripe tomato for the best flavor. Fresh Coriander Leaves: A generous sprinkle of finely chopped coriander leaves (cilantro) for a burst of freshness. Pepper: ½ teaspoon of freshly ground black pepper, or to taste. Butter: A pat of butter for lightly toasting the bread. Salt: A pinch of salt, to balance the flavors. Lemon Juice: Ju...

Pound cake

POUND CAKE Pound Cake Recipe Ingredients: 1 ½ cups all-purpose flour 1 teaspoon corn flour 1 ¼ cups sugar 4 eggs 2 sticks (228g) butter 1 teaspoon baking powder 1 teaspoon vanilla extract ¼ teaspoon salt Instructions: Preheat your oven to 325°F (160°C) and prepare a loaf pan with grease. In a bowl, whisk together the flour, corn flour, and baking powder until well combined. Using a food processor or mixer, combine the sugar, eggs, and vanilla extract. Process or mix for approximately 10 seconds. Gradually pour the melted butter into the running food processor or mixer over a period of about 30 seconds. Gently fold the wet butter mixture into the dry flour mixture until just combined. Be careful not to overmix. Pour the prepared batter into the greased loaf pan. Bake in the preheated oven for 55 minutes to 1 hour, or until the cake is a rich golden brown. To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs attached. Allo...

Moong dal dosa

Moong dal dosa Ingredients: Moong dal: 1 cup Red chilli: 2 Garlic: 1 clove Fennel seed: 1 teaspoon Tomato: small piece Salt: as required Oil: as needed Preparation Soak the moong dal in water for two hours. Grind the batter. Drain the water and grind the dal with garlic, red chili, fennel seeds, tomato, and salt. Add water to achieve a smooth batter. The consistency should be neither too thick nor too thin. Fermentation is not required. Allow it to rest for 15 minutes. Prepare the dosa. Heat a cast iron or any dosa pan, add a few drops of oil, and rub the pan with an onion slice or tissue paper. Pour a ladle of batter and spread it in a circular motion to form a thin dosa. (Dosa tawa should be medium heat). Drizzle a few drops of oil or ghee. Cook until the top is golden and crisp. If desired, add toppings such as onion, coriander leaves, and curry leaves. Serve with coconut and tomato chutney.

jennicooks

Search This Blog