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Jan 062015
 

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Basbousa is  traditional Somali or Arabic Dessert. It is very popular in Eastern Mediterranean Countries like Turkey, Arabia, Greece, etc. It is known with many names like Ravani,  Revani, HareesaManmaura, Shamali. It is made with semolina and soaked with sugar syrup which is flavoured in orange blossom water or rose syrup.

I found this recipe on Chef at Large and instantly I decided I am making it . It came out delicious and my little baby eat with pleasure.

Directions:

1.  In a large bowl Semolina and Coconut Powder.

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2. Add castor sugar and baking powder.


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3. Add melted butter, vanilla extract and sugar syrup.


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 4. Mix together using a spatula.

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5. Add milk little by little and keep stirring so that no lumps are formed. 


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6. Put it in a greased baking dish and level it up. Leave it in fridge for 2-3 hours covered. Overnight is best.


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7. In a pan add water and boil. Add almonds to blanch them for 5-7 minutes. Remove the peel and cut them into two halves.


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8. After 2-3 hours preheat the oven on 200 degree Celsius. Lightly mark the batter with knife into 3cm square and place a blanched almond in the center of the square. bake it for 15-20 minutes or until the toothpick inserted comes out clean.

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9. Cut it into squares using a knife. And bake again for another 10-15 minutes or until the crust is slightly golden brown and the cake begins to leave the sides. 

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10. For the sugar syrup add water in a saucepan.

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11. Add sugar and bring the water to a boil. Let the super dissolve.


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12. Add Lemon Juice and and boil for another 5 minutes. As the syrup cools down add orange blossom water and rose water. Stir together.

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13. Pour the hot syrup on the baked cake and let the cake absorb the entire syrup.

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14. Allow the cake to cool down completely and serve the cake. You can store and refrigerate for couple of days.

You can try other eggless cakes like Almond Vanilla Eggless Cake and Wacky Vegan Chocolate Cake.

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Basbousa| Eggless Mediterranean Semolina Cake
Yields 1
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
For the syrup
  1. 1 cup sugar
  2. ½ cup water
  3. ½ tsp lemon juice
  4. 1 tsp orange blossom water
  5. 1 tsp rosewater
For the cake
  1. 2 cup coarse semolina / rava
  2. 1 cup caster sugar
  3. ½ cup dry desiccated coconut
  4. ½ tsp baking powder
  5. 3 tbsp sugar syrup (cold) or golden syrup
  6. 1 cup milk
  7. 1 tsp vanilla extract
  8. 30 grams melted butt
  9. Almonds
Instructions
  1. In a large bowl add Semolina and Coconut Powder.
  2. Add castor sugar and baking powder.
  3. Add melted butter, vanilla extract and sugar syrup.
  4. Mix together using a spatula.
  5. Add milk little by little and keep stirring so that no lumps are formed.
  6. Put it in a greased baking dish and level it up. Leave it in fridge for 2-3 hours covered. Overnight is best.
  7. In a pan add water and boil. Add almonds to blanch them for 5-7 minutes. Remove the peel and cut them into two halves.
  8. After 2-3 hours preheat the oven on 200 degree Celsius. Lightly mark the batter with knife into 3cm square and place a blanched almond in the center of the square. bake it for 15-20 minutes or until the toothpick inserted comes out clean.
  9. Cut it into squares using a knife. And bake again for another 10-15 minutes or until the crust is slightly golden brown and the cake begins to leave the sides.
  10. For the sugar syrup add water in a saucepan.
  11. Add sugar and bring the water to a boil. Let the super dissolve.
  12. Add Lemon Juice and and boil for another 5 minutes. As the syrup cools down add orange blossom water and rose water. Stir together.
  13. Pour the hot syrup on the baked cake and let the cake absorb the entire syrup.
  14. Allow the cake to cool down completely and serve the cake. You can store and refrigerate for couple of days.
Notes
  1. If you do not have orange bloom water you can always skip it. Rose water will still give you some flavour.
  2. The quantity of Milk can vary depending on the variety of Semolina. You can increase or decrease milk in order to make porridge like consistency.
Adapted from Spill the Spices
Adapted from Spill the Spices
The Secret Ingredient http://www.thesecretingredient.in/
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 Posted by at 2:54 pm

Comments

  1. Looks nice will give it a try

  2. Thankyou Manjri Let me know if you like it 🙂