Basbousa or Basboosa is an Egyptian and traditional Middle East sweet cake prepared with Semolina, desiccated coconut, sugar, yogurt/curd and later soaked in sugar syrup which is flavored with rose water. It is also known as “Hareesa”. As of collecting few Middle East dishes for Ramzan, resulted in Basbousa through one of my neighbor.
Basbousa is a very easy, simple and a delicious dessert which flavors not only the kitchen but also the whole house with its wonderful aroma. Usually this Basbousa is baked until the top turns brown in color, but I have done it until it reaches golden brown. Let me share the recipe…
For more Ramzan/ Ramadan / Iftar recipes – Click here.
- Semolina – 2 cups
- Desiccated coconut – 1 cup
- Sugar – ½ cup
- Yogurt/Curd – ¾ cup
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Rose essence – 2 tsp
- Butter (melted) – ½ cup
- Lemon juice – 1 tbsp
- Almonds/Badam or Cashew or Pistachios – 15 nos
Making of Basbousa –
- Boil a cup of water in a heavy bottomed vessel, add in the nuts and allow to boil in high flame for 15 mins. Drain the water, peel the skin of the nuts, slice them to two equal halves and keep it aside.
- Preheat oven to 18o degree C.
- In a wide mouth bowl, add in the semolina/rava, desiccated coconut, sugar, baking powder and mix them well.
- Add in the yogurt/curd + 1 tbsp of water and mix them well with your hands (be sure no lumps should be formed and they would little tight in consistency).
- Grease a baking a tray and pour the semolina mixture to the tray and level the batter with your hands.
- Make cuts (desired shape) with the knife, pierce a nut in the center of each and every pieces.
- Bake for 8 mins or until the top starts turning to dark brown in color (I baked only till they turn golden brown in color).
- Meanwhile boil 1 ½ cups of water along with a cup of sugar, drizzle the rose essence and cook in medium flame, until it comes to the syrup consistency.
- Remove the tray once baked and pour the syrup over the cake, let it sit for 15 mins.
- Gently remove the pieces.
Butter, semolina, desiccated coconut, baking powder, yogurt all together
Getting set in a baking tray
All set in a baking tray
Sliced to shape before baking
With blanched almonds
Sugar syrup with rose petals
Getting soaked in sugar syrup
For my other desserts recipes, click here.
Double Ka Meetha is one among the most familiar Hyderabadi Cuisine, which is a must in their weddings and most of the occasions. This is my first try towards Double Ka Meetha, as RAMZAAN special. Let me share the recipe…
For my other dessert recipes, click here.
Double Ka Meetha
- Bread slices – 8 nos
- Milk – ½ litre
- Sugar – 8 tbsp
- Cashew nuts – 10 nos
- Raisins – 10 nos
- Almonds / Badam – 5 nos
- Pista / Pistachios – 6 nos
- Saffron – few strands
- Clarified butter / Ghee – 5 tbsp.
Thicken Milk mixture
Bread slices getting roasted
Bread slices getting dipped in sugar syrup
Double Ka Meetha
- Boil 2 to 3 cups of water in a bowl, add in the almonds/badam and pista and cook for few mins or until the skin of the nuts oozes. Remove from fire, bring it room temperature. Remove the skin and keep it aside.
- Boil the milk in a heavy bottomed sauce pan, add in 5 tbsp of sugar, stir well to get dissolved.
- Sprinkle cardamom powder and keep cooking the milk in medium flame, until the milk reduces to ¼ th, original portion.
- Meanwhile, prepare sugar syrup – by boiling water along with sugar, cook until the syrup thickens.
- Take the bread slices and halve them to triangle shape.
- Heat a tbsp. of ghee/clarified butter in a pan, add in the bread slices one by one and continue frying on both sides until it turns golden brown or dark brown.
- Remove from fire, dip the bread slices in the sugar syrup and transfer it to a plate.
- Finely chop the badam/almonds and pista, keep it aside.
- Roast cashew nuts and raisins in ghee, until they turn golden brown and keep it aside.
- Arrange the bread slices as you desire, pour in the milk mixture over the bread.
- Sprinkle the chopped almonds/badam and pista all over the bread and then sprinkle the fried cashew nuts and raisins with few strands of saffron.
Serve hot or chilled or at room temperature.
Trifle is a rich dessert layered with fruits, cream and cake or biscuits. I thought of creating a fruit trifle with summer fruits in Indian style and so named it as Summer Fruit Trifle. Let us move on to the recipe…
Do check out my other summer recipes in this link: https://madraasi.com/2016/04/07/summer-recipes-chill-chill-cool-cool/
Summer Fruit Trifle
- Apple – ½ no
- Black plum – 1 no
- Custard – 5 tbsp
- Banana – 1 nos
- Ginger cookies – 4 nos
- Pomegranate – ¼ cup
- Custard powder – 2 tbsp.
- Milk – 3 cups
Custard powder dissolved in milk (room temperature)
Getting mixed with hot milk
Custard transferred to a bowl
Crushed ginger cookies
Getting layered with crushed ginger cookies and banana
Layered with black plum
Layered with custard and pomegranate
Layered with apple
Layered with custard
Topped with mixed fruits
Summer Fruit Trifle
- Wash the fruits and drain the water.
- Deseed apple and plums, chop them into small pieces (cubes).
- Preparing custard: Mix custard powder in a cup of milk (room temperature), after completely it gets dissolved, pour it to the hot milk, mix it continuously by cooking low flame (so lumps should be formed). Transfer it to a bowl, once the custard thickens.
- Crush the ginger cookies and keep it aside.
- Take a glass, add in the crushed cookies, layer them with banana pieces, again layer them with black plum pieces.
- Pour in 2 tbsp of custard and then layer with apple pieces, then again layer them with pomegranate.
- Pour in 2 tbsp of custard, spread it evenly.
- Top with very pieces of banana, black plum, banana and pomegranate all together.
- Refrigerate for 30 mins.