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Thursday, 7 December 2017

Basbousa


       
          Basbousa is a traditional dessert of the Middle Eastern countries. It is made of semolina (sooji) and is almost similar to our Indian Sooji ka Halwa. The difference lies in the addition of egg, yoghurt, plain flour and coconut. This particular dessert is baked and a sugar syrup is poured over the final product. I gave a twist by adding some candied paan and gulkand mix for a different flavour. So check for a step by step guide with pictures to prepare it.











  • 2 eggs
  • 1 cup sugar
  • 1 tsp. dry rose petals
  • 1 tbsp. candied pan & gulkand mix
  • 1/4 cup oil
  • 1/2 cup yoghurt
  • 1/2 cup semolina
  • 1/2 cup plain flour
  • 1 tsp. baking powder
  • pinch of salt
  • 3/4 cup water
  • 1 tsp. lime juice
  • butter to grease
  • few pistachios








          Blend 1/2 cup sugar along with dry rose petals and candied pan-gulkand mix. Sift the plain flour, salt and baking powder. Make a sugar syrup with the remaining 1/2 cup sugar, water and lime juice. 

           In a bowl whisk the eggs and sugar first. Then add the oil, yoghurt and coconut. Mix well. Now add the semolina and plain flour. Give a good mix and keep aside for 10-15 minutes.

          Pour the batter into a greased baking tin and make light gashes. Place the pistachios on it and bake at 180 degrees C. for 30-35 minutes. Check for doneness with a toothpick. 

          Bring it to room temperature and then pour the sugar syrup over it. Refrigerate for a couple of minutes. Cut the basbousa and serve as an after-meal dessert or as and when desired. 






                     Blend the sugar along with dry rose petals and candied pan-gulkand mix.




                               In a bowl whisk the eggs and sugar first. 




                              Then add the oil, yoghurt, 





                               coconut and semolina. Mix well. 



                              Add the sifted plain flour, baking powder and pinch of salt.


             
                                Mix well and keep aside for 10-15 minutes.




                             Make a sugar syrup with the sugar, water and lime juice. 



                      Pour the batter into a greased baking tin & make light gashes. Place the                                          pistachios on it.




                     Bake at 180 degrees C. for 30-35 minutes. Check for doneness with a
                     toothpick. 



                    Bring it to room temperature & then pour the sugar syrup over it. 
                    Refrigerate for a couple of minutes. 





                    Refrigerate for a couple of minutes. Cut the and serve as an after-meal 
                    dessert or as and when desired. 












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