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Ingredients by Basboosa

For cake: 

Semolina/Shuji-2 glass

Sugar-1/2 glass or to your taste

Heating powder-2 ts

Dessicated coconut(shredded)- 1 glass

Egg-2

Milk/Yogurt-1 glass

Nutmeg powder-1/4 ts

Cardamom powder-1/4 ts

Margarine/Ghee-3/4 container

Almond (entire or cut down the middle)- 14-15 pieces

Margarine/ghee/oil-1/2 Tbs (to brush the heating dish)



For syrup: 

Sugar-2 glass

Water-2 glass

Lemon juice-1/4 ts

Nectar 1 ts (discretionary)

 

or,

     

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Method
 

 

Melt the spread in a blending dish, then include milk/yogurt, sugar, and blend them well. Beat the egg in another dish and after that include it in the spread blend and beat them well. 

 

Take semolina, preparing powder, nutmeg powder and cardamom powder in a different dry bowl and blend them to circulate heating powder equitably with semolina.

 

At that point include the dry blend in the fluid blend and blend them to make a smooth hitter.

 

 

Presently brush the preparing dish with oil/ghee and pour the hitter on it and smooth the top with a spoon. At that point keep that in the cooler for 1-2 hours to set up. 

 

Meanwhile, take sugar, water and lemon juice in a container; and heat it to the point of boiling. At that point include the nectar in the syrup and let it stew in medium warmth for around 10 minutes. At that point turn off the warmth and keep it aside to chill off.

 

Take out basbusa from the fridge and score it into sought shapes. Place the almonds on top of every square or precious stone shape.

Preheat the stove at 350°F/170°C, put the heating plate into the broiler and prepare it for around 40 minutes. It will be ideal to begin checking your cake following 25-30 minutes.

Painstakingly take out the cake from the broiler and pour the syrup on the highest point of the cake and after that heat it for an additional 15 minutes.

At that point cut again along the score lines and let it cool totally before serving.


or,








  Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. 

If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.Bake for 40 to 45 minutes in the preheated oven, until golden brown. 

While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.When the basboosa has finished baking, pour the syrup over it as evenly as possible. 

Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving








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