Semolina Candy Squares Food

BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a small bowl and melt in the microwave. Set aside.
• In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
• Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.
• While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
• As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
• When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!

SEMOLINA CANDY SQUARES !!!!

Steps:

• Lightly roast the semolina till light golden in color in a pan. In another pan cook sugar with water on low heat till all the sugar grains are dissolved. Add the roasted semolina to the sugar syrup and add ghee and now continuously stir the mixture and check a tsp of the mixture in a plate. If the mixture separates the spoon, then pour the whole mixture in a tray,sprinkle almonds and pistachios slices and crushed cardamom and quickly cut into squares. Cool and keep in a tin.

SEMOLINA SQUARES

Steps:

• 1 . Mix the semolina and butter till the mixture looks like breadcrumbs.
• 2. Add the milk powder, evaporated milk, saffron and sugar and mix.
• 3. Leave for 3 hrs so that the mixture doubles in size.
• 4. Put into a dish and cook for 20 minutes.

COCONUT & SEMOLINA TOFFEES (AKA RULANG TOFFEE)

Steps:

• Firstly, oil or butter a cookie sheet (or even a cutting board would do!).
• ((If using cardomom pods - split the cardomom pods and remove the seeds. Crush the seeds with the handle of your knife.)).
• In a non-stick pan,over medium heat, dry roast the semolina until light brown in colour. Keep stirring so it doesn't burn. Set aside.
• In another pan, mix sugar and water together and cook on medium heat until all the sugar is dissolved. (If you find the mixture getting too dry and that your sugar has not yet dissolved, add a bit more water).
• Add the coconut and mix well.
• Add roasted semolina, cardomom seeds or powder, vanilla essence and mix until well combined and the mixture is ready to set. (Should be quite thick).
• Immediately transfer onto the greased sheet and flatten with the back of your spatula. Cut into any shape you like - (Diamond or square)with a butter knife.You can even use a cookie cutter if you fancy!
• Allow to set and cool completely. It may take about 30-40mins.
• Once cooled, store in an airtight container and enjoy!