Saturday, July 3, 2010

Basbosa - Egyptian Semolina Pudding

Arabian cuisine is very exotic. Be it anything, everything is fulfilling and tasty. When it comes to desserts, arabian desserts are very rich. Basbosa is a baked dessert, made with semolina, instead of the traditional flour. The sugar content is usually very high in arabian desserts. SO is the case with basbosa. WIth a part of sugar in the cake, most part of the sugar content is added in form of a sugar syrup after the cake is baked.

I divided the syrup contents by half , so my basbosa was half drenched in it, while half of it was dry. The real basbosa is supposed to be fully drenched in the sugar syrup. Basbosa is supposed to be decorated with roasted almonds. I didn't use almonds because I didn't have any, and I realized this a tad bit too late. You should use almonds, and take inventory BEFORE making any dish.



2 cups semolina
1/3 cup flour
1 cup sugar
3/4 cup milk
1/2 cup yogurt
1 tsp baking soda
50 gm butter
3 tbsp butter (separate)

2 1/2 cup sugar
1 1/2 cup water
1 tbsp lemon juice

Make syrup by combining syrup ingredients and boiling on medium heat to dissolve sugar. Set aside.

In a saucepan, mix mlk and baking soda. Boil and set aside. It may have the texture of spoilt milk but don't worry. It will be used as it is.

In a bowl combine semolina, flour, sugar, milk, 50 gm butter and yogurt. Mix until well combined. In a greased baking dish, pour the batter. It will be a thick batter. In the dish, the batter should be 3-4 cm deep. Bake at 160 C.

When the batter begins to hold (mine got to hold after almost 25 mins, but keep a check) , remove from oven, cut in squares, place one almond on each square, brush with the 3 tbsp butter and bake until golden. Don't over bake as it will get dry. Remove from oven and immediately pour the syrup. Serve warm or cold.

Happy baking!!!

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