BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe!
Provided by The Mediterranean Dish
Categories Dessert
Time 1h
Number Of Ingredients 12
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!
Nutrition Facts : Calories 625 calories, Sugar 64.6 g, Sodium 23.6 mg, Fat 22 g, SaturatedFat 11.2 g, TransFat 0 g, Carbohydrate 99.8 g, Fiber 2.3 g, Protein 9.7 g, Cholesterol 43.6 mg
COCONUT & SEMOLINA TOFFEES (AKA RULANG TOFFEE)
Origin - Sri Lanka. The roasted Semolina gives these toffees a crunchy, grainy texture that is so wonderful! Together with the shredded coconut, this sweet (in my opinion) is absolutely fab! You have to try this! Note - I have found that Semolina comes in many forms, from a very fine powder to big grains even! Use a medium grain semolina, not too big and not too fine!
Provided by Judi90
Categories Candy
Time 25m
Yield 100 squares at least!
Number Of Ingredients 6
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!
Nutrition Facts : Calories 29.6, Fat 0.5, SaturatedFat 0.5, Sodium 1.9, Carbohydrate 6, Fiber 0.2, Sugar 4, Protein 0.4
SEMOLINA CANDY SQUARES !!!!
A special item in many of the Eastern festivities, it goes with the name of Suji ke Lauz, very much loved by kids and can be stored for a month in a closed jar.
Provided by Fawzia Muzzaffar
Categories Dessert
Time 25m
Yield 40 squares, 7-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 573.6, Fat 5.3, SaturatedFat 2.9, Cholesterol 11.7, Sodium 2, Carbohydrate 123.4, Fiber 2.8, Sugar 71.3, Protein 9.1
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17 EASY SEMOLINA RECIPES EVERYONE WILL LOVE - INSANELY GOOD
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