Qubani Ka Meetha is a traditional and authentic dessert of Hyderabadi cuisine. This is prepared with the dried apricots and they are most probably served in all the festivals in Hyderabad, most commonly on weddings.
A very simple, easy and delicious dish but consumes time in the preparation. Let me share the recipe…
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…
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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
Umm Ali is a traditional Eygptian Dessert, made with pastry and cream. I had this almost 3 years back, prepared by a friend of mine, that time we made Umm Ali with croissants.
Today when I opened the refrigerator for water with splitting Migraine, found filo sheets lying in the refrigerator. Thought of engaging me with passion, so that I could get little relief from Migraine. Had little doubt whether I could prepare Umm Ali with the Filo sheets, but planned to bake it with confidence.
Umm Ali was delicious, perfectly done with layers of milk, cream and nuts. It was over in seconds, finally got to grab a portion for my bestie. A perfect simple, easy and heavenly dessert for this Ramadan, give a try…
Yippee, it’s Friday – taking it to the Fiesta Friday #125 hosted by Angie@thenovicegarderner.
Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 6 nos
Filo Sheets / Puff Pastry – 10 nos
Milk – ¼ litre + 2 tbsp
Fresh Cream – 100 gm
Pistachios / Pista – 15 nos
Cashew nuts – 6 nos
Badam / Almond – 10 nos
Butter – 3 tbsp
Sugar – 7 tbsp.
Dessicated Coconut – 3 tbsp.
Filo sheets about to bake
Baked filo sheets
Filo sheets broken to pieces
Pouring milk to filo sheets
Powdered sugar with cream
Topped with nuts
Cream over the nuts
Sprinkled with dessicated coconut
Boil 2 cups of water, add in the pistachios and almonds and boil for 10 mins. Remove from fire, drain the water, and soak them in tap water for 5 mins.
Peel the skin and keep the almonds and pistachios aside. Thinly chop (lengthwise) the peeled nuts and keep it aside.
Melt the butter and keep it aside.
Take an aluminium tray and grease the tray with butter on all the sides. Place a filo sheet and rub it with butter and then place the sheet over it, rub with butter and continue the same process for all the filo sheets.
Preheat the oven to 18o degree c.
Meanwhile boil the milk with 2 tbsp of sugar, cook in medium flame for 15 mins or until they reduce to half the quantity.
Bake the layered filo sheets at 180 degree C for almost 5 mins or until they start turning golden brown to the top.
Remove the tray from the microwave, break the filo sheets with a spoon and bring the bottom filo sheet to the top and bake for another 2 mins.
Take the fresh cream in a bowl with 3 tbsp of sugar and beat it well until the sugar dissolves.
Remove the tray from the microwave and pour in the milk over the baked filo sheets.
Sprinkle half the amount of chopped nuts and crushed cashew nuts over the milk.
Pour in the beaten cream over the nuts and sprinkle with the leftover nuts.
Sprinkle dessicated coconut or grated coconut or coconut powder over the nuts.
Bake at 180 degree C for 10 min or until the top turns golden brown in color.
Serve at room temperature by sprinkle few nuts or bring to room temperature, refrigerate for an hour and serve chilled. Also this goes out well when topped with vanilla flavored Ice Cream.