Tag Archives: madraasi ramzan recipe

Basbousa / Basboosa / Eggless Semolina cake – Ramzan recipes

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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.

Basbousa

Basbousa

Ingredients:

  • 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 –

Preparation:

  • 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.

Serve it.

For my other desserts recipes, click here.

Double Ka Meetha

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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

Double Ka Meetha

Ingredients:

  • 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.

Preparation:

  • 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.

 

 

Shahi tukda / Shahi tukra

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Shahi tukda or Shahi tukra is a rich mughalai dessert in the traditional way. Shahi means “royal” and tukda/tukra means “a piece”. It is rich in aroma,flavor and calories. Here the bread should be deep fried to golden brown colour, but I have fried just like that according to the desire of my kids. This can be served warm or chilled, particularly meant for festive occasions.

Ingredients:

  • Rabri (warm) – 1 cup
  • Sugar syrup (warm) – 2 cups
  • White/Whole wheat Bread – 6 slices
  • Pistachios – 5 nos
  • Almond/Badam – 5 nos
  • Ghee/Clarified butter – 2 tbsp

Preparation:

  • Boil 2 cups of water, add in the pistachios and badam/almonds. cook until their skin oozes, remove from fire, drain the water, pour in 2 cups of tap water, peel the skin and keep it aside.
  • Heat a tbsp. of ghee/clarified butter in a tawa, halve the bread slices to triangle shape, toast the bread slices until they turn golden brown or dark brown.
  • Remove the bread slices, dip them in the sugar syrup and transfer them to a plate.
  • Arrange the bread slices in a serving plate, pour in 2 cups of rabdi and garnish them with finely chopped pista/pistachios, badam/almond and few strands of saffron.

Serve hot or at room temperature or chilled.