The taste and texture of the basbousa are at their best the same day it's made, but leftovers will keep well, covered tightly, in the refrigerator for a couple of days. If you do that and you still feel the same way, then feel free to cut bake in the amount of ghee if you prefer. I make double the pastry as it’s just so easy to do and freeze for a next time. I use the back of a small spoon to draw diagonal lines Kindly refer to step 4 in ‘To Finish’ for the full instructions. Hello dear can I use fine grind semolina? Using a spatula or the back of a spoon, carefully smooth out the lines and cover any areas where the cream is exposed. One note is that the powdered milk formed crumbles as I toasted it and I had to add an additional step to grind it in the food processor before I was able to use it. Ingredients. I haven’t tried baking this cake without the cream filling, but rest assure, the basbousa base is already very moist. Making it again this weekend inshaAllah. Yep! Immediately out of the oven, pour the can of condensed milk over it in an even layer. It’s kindness and comments like yours that put a BIG smile on my face after a hectic day. The recipe is straightforward, but it is important to mix the ingredients in the order they are listed. That was due to video directing limitations. I had to much to do in Ramadan and couldn’t keep up with everything You sure can make a custard if you prefer; I think it will be lovely…not weird at all lol! I have been reading through your blog almost everyday, I’ve got years of catching up to do and tons more recipes to try! Basbousa is a traditional Middle Eastern semolina cake soaked in a fragrant simple syrup. I love your blog! 1/3 cup shaved almonds. It is such a winner. Thanks dear. In a medium saucepan, off the heat, whisk together the milk, whipping cream, sugar and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps. Unfortunately I only had time to test this recipe out with canned ashta, so I’m not sure how other substitutes will work out. Please soon. Basbousa with . Garnish with pistachios around the edges if desired and serve at room temperature or slightly warm. Thanks for the update and I’m happy you loved this recipe , Sooo excited to try it, i am not sweets lover but I love basbosa so much, it’s my all time fav and fast dessert Toasted Milk. Bake at 150C for 20-30 minutes or until cooked through. Basbousa- The main ingredient of this cake is semolina and coconut but their are many versions to make this ,you can make it with almond meal,coconut,condensed milk… The stuff can burn easily. Combine butter, condensed Milk and mix well. Thank you for the recipe. In a squeeze bottle, such as the one the honey comes in, place in the orange peel, rose water, … I only recently discovered your wonderful blog, and this was the first recipe I’ve tried from it. Ingredients. Basbousa with . So the weight of 1 cup differs from one ingredient to another. 2 table cream. But, from time to time, I like to enjoy something someone has made for me, and this is one of the most delicious desserts I have had made for me by a dear friend. Eggs. I also like to leave the semolina/ghee mixture to rest together as I prepare the other ingredients, to give the ghee a chance to plump up the semolina grains. I’ll also be uploading a video very soon that will hopefully give a better idea on how to make it. Original recipes and creations of this site are intended for personal and home use. You just want some stickiness/glaze on the cake. Pipe the thinned batter (the one waiting in the piping bag) in lines on top of the cream to cover the entire surface. ¾ cup white sugar. Today’s recipe is a delectable dessert – Basbousa. And while both units are correct, I encourage to use a scale from maximum accuracy, if you have one. Add the semolina, dessicated coconut and water to form a thick paste. Take the dish out of the oven and immediately pour the remaining can of condensed milk all over the surface and smooth out with a spatula to cover the entire surface. For example, In Syria and Palestine they make the recipe with yogurt and coconut while in Egypt it’s called Haressa and only water is used. Sour cream, clotted cream or Greek yogurt might work, but I have not tested them to know for sure. Can we please do a cake or cupcakes based on this recipe please?! Thank you so much for your patience. Hey! I just have one quick query: I would like to incoperate a mild rose water flavor into this recipe but I’m unsure of which step would be best to add it into and what quantity to use. Heat the oven to 350°F (gas mark 4). Sugar: Ok so would you please pretend that you can totally see a bowl of sugar in the photo down there, because I totally forget to add it in. do not rush this process, or be tempted to toast it on high heat. Mar 14, 2020 - Explore sweetie's board "Easy basbousa recipe" on Pinterest. Can’t wait to try making it! The toasted milk was a new experience. We love to see what you’ve been baking! I was quite sad to hear that you have been unwell lately. Back to the toasted milk. Now take half of the batter, which should weight 445g (yes I weigh it and recommend you do too ), and transfer to a baking dish. Praying for your speedy recovery and good health. Hi Zohra! In any case, my personal preferred measurement of choice is weight; I feel very strongly about it. I did run into a few small issues trying to make it in the US. Combine melted butter, Nestlé Sweetened Condensed Milk and baking powder and stir well. Suggest me homemade Astha to use or Greek yogurt will be fine? Tell me about it…that batter is addictive Hope it turned out amazing and that you had a wonderful Eid! Pour and level mixture into a 28 cm x 24 cm baking tin. Thank you for your lovely suggestion. While the basbousa base is baking, prepare the the cream filling. But, from time to time, I like to enjoy some Hello I have not tested butter in this recipe but I believe there shouldn’t be any issues with using it. Taste and texture are at their best the same day its made, but leftovers will keep well, covered tightly, in the refrigerater for a couple of days. Take half of the batter, which should weight 445g, and transfer it to a lightly greased 13X9 inch baking dish. As alternate Greek yogurt does not taste like homemade Astha cream which I have made .iam asking this as you said Greek yogurt may also work for the recipe. Set the saucepan over medium-high heat. It’s one of the first desserts I learned how to make with my mum when I was a child, and I loved it so much. Not sure if anyone experienced the same. While the basboosa is baking, … Bake in a 190°C preheated oven for 35 minutes or until top is golden. It is also called Turkish Revani. It’s gorgeous!!! I also made this on the stovetop because I don’t currently own an oven, I was pleased that it still turned out so well. This looked so good! Take the orange peel and pinch/press it lightly with your fingers to release the essential oils. Diagonal lines, pistachio border and all. ... then pour room temperature simple sugar syrup or condensed milk over the cake to absorb fully. How did you make these lines on the top? Upload attachment (Allowed file types: jpg, gif, png, maximum file size: 64MB. While the first layer is baking, make the cream filling by bringing together milk, cream, sugar and cornstarch to a boil until thickened. Wow!! Not as appealing as yours but I promise I tried. Jul 18, 2020 - Explore Nana's board "Basbousa recipe" on Pinterest. As I don’t want to cut it from the aluminium pan and serve for my guests. Remove 1/2 cup (50g) of the toasted milk powder, and set aside for topping the finished dish later. Instead of Vanilla, you can use cardamom powder, but for this just use 1/4 tsp. This is one basbousa that doesn’t kid around. First, eggs, sugar and vanilla are combined to make smooth mixture. I suggest adding it with the toasted milk/cream mixture. Thanks for your patience. Pour the toasted milk mixture over the semolina/ghee mixture, and stir with a spatula until well combined. Your basbousa looks so yummy and I’m indenting of trying it. Almonds: We will use whole almonds (with or without the skin) to garnish the basbousa. Thank you so much Lobna! I’m so excited for this!! In fact, it does carry some of the flavor attributes that you love so much about Lotus, without the sugar and spices. This will probably be the hardest to find ingredient for those living in non-Arab countries, but unfortunately I have not tried any substitutions. But for sure will gonna make it soon for the iftar Just do one or two tablespoons. If you aren't too crazy about pistachios or have an allergy, try garnishing with some desiccated coconut! Baking powder and vanilla. Grease and line 9-inch (23 cm) square cake pan with enough parchment paper to overhang edges; set aside. Or it will turn to be dry?. . Thank you Yes I use good old Nido. Bake at … In this dessert also use yogurt and desiccated coconut. Also googling the UK alternative for eshta comes up as clotted cream. Feel free to use oil instead or a combination of both. It is best to garnish with the pistachios before all of the condensed milk is absorbed, so that the pistachios stick to the basbousa, but you could also garnish each plate. There are lots of recipes online for basbousa some call for milk some for buttermilk some even add all-purpose flour to it, but this recipe is - in my humble opinion- the best and closer to what is served in Egypt. Filled with a cream center and soaked with sweetened condensed milk…this basbousa is seriously next level. It’s like cross between traditional basbousa & soft cake. For example 1 cup of sugar is 200g and 1 cup of flour os 120g. Notify me of follow-up comments via e-mail. Please let us know how it works out if you do give it a try! 1 cup milk powder. "Chef Mathew shows you how to whip up a delectable Coconut Basbousa, the Nestle way, using Nestle Sweetened Condensed Milk. While the basbousa is baking make the syrup. I understand why this might seem confusing, but let me clarify. Leave a comment below and let us know what you think! Thank you so much for your kind words! Or snap a pic and tag me @cleobuttera or hashtag it #cleobuttera on Instagram or Facebook. 2. Preheat the oven to 190°C. Actually came to see if you’ve updated anything. Then pour over the semolina/ghee mixture. Couldnt get those darn lines lol. I’m really glad that you enjoyed this . I personally prefer the rich flavor that ghee adds here, but feel free to use oil instead or a combination of both. Servings. Enjoy , Made this for Eid. I love how the textured “sand” gives it a desert vibe and adds to the theme of Ibrahim AS’s story and sacrifice that we commemorate every Eid. Basbousa is a Middle Eastern semolina and coconut cake. Make sure you pour the condensed milk evenly over the basbousa once it is out of the oven, and don't worry if it isn't absorbed completely at first, by the time it has cooled, the cake will have absorbed it all. Easy. I’m from there and all, but it deserves a few bells and whistles. Place the dish in the fridge for about 5 minutes to set the cream filling just enough so that the top batter layer doesn't sink into it. https://gimmedelicious.com/basbousa-coconut-yogurt-semolina-cake This version is the simplest twist I have seen and the addition of condensed milk, although seemingly simple, takes this dessert to another level! I tried it, it was delicious but I felt the ratio of ghee was too high and hence it dripped out and made it look and feel really heave. Remove from oven and pour all over the cooled syrup. Measurements Note: All recipes of this site have been developed using weight measurements. ... Share this Recipe. My mother also loved to share this cake with friends and sometimes would ask me to make it when she had guests coming over. Gladly, I remembered last minute & it made it to the batter. Directions: Semolina Cake: Preheat oven to 350°F (180°C). This recipe is based on several I’ve seen around YouTube and Instagram. Can I use puck cream cheese instead? Want to try this one, wanted to know what size dish/tray you use for this? I would hate to make any changes that may damage the outcome of the recipe. September 12, 2020 at 9:00 am | Published in: Mix the eggs and vanilla together. Some other places around the Mid-East also add eggs to make it more of a cake rather than bars. This was my first basbousa recipe to make, then I've tried another Basbousa recipe which is now my favorite. Ma sha Allah this is the newest and addictive basbousa recipe in the whole world wide, sitting all pretty and glamed up and looking better than the pastry style basbousa self. Add in semolina, almonds and water, stirring constantly until well blended. I want to add cardamom because I love the flavour but not sure at which step I should add it. It has a special place in my heart, but this is unlike any kind you’ve tried before. Aka the discovery ingredient of the year and my new flavor of obsession. It tasted marvellous, thank you for sharing such a gem! Oh yeah! Allow the condensed milk to absorb into the basbousa; this can take about 20 minutes. 0:20; 0:40; 11; INGREDIENTS. Take the dish out of the oven and immediately pour the remaining can of condensed milk all over the surface and smooth out with a spatula to cover the entire surface. Jul 10, 2019 - A uniquely delicious basbousa cake with notes of toffee and caramel that come from toasted milk powder; a genius ingredient that elevates the taste of anything it touches. It looks delicious and I’m looking forward to see your next masterpieces Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. My favorite kind of recipes are the easy one bowl dumb and go recipes :). Mix in the sugar, then the powdered milk, then semolina. Bake in a preheated oven to 200°C for 25 minutes or until the top turns golden brown. As always, thanks for making me look good! Easy Basbousa Recipe (Semolina Cake) | Chef Tariq | Food Blog I was wondering, for the middle layer instead of using cornstarch could I use eggs and make a basic custard? Milk powder. Bake at 190°C in … So do not rush this process, or be tempted to toast it on high heat. Haha. You can eyeball halving the batter for the bottom and top of the dish, but I highly recommend weighing it, so you can rest assure that you'll have enough batter to cover the surface. These will probably work better than cream cheese. INGREDIENTS. I’ve never had Basbousa so i don’t know if i did right. And this Basbousa is living proof of its magic. I made it for Eid al Adha, and it was absolutely perfect! You’ll need one (14oz/397g) can of sweetened condensed milk for the entire recipe. Thank you in advance. Place in fridge to cool completely, cut & serve. Then add semolina/suji, grounded almond and water, and stir again. Whisk together to combine. Thanks so very much for the amazing recipes may Allah bless you. The texture is more like a fudgy brownie than cake-y, but it should feel wet or greasy. Do not rush this process, or be tempted to toast it on high heat, as the powdered milk can scorch easily. Bake in a 190°C preheated oven for 35 minutes or until top is golden. Bake for 40 to 45 minutes in the preheated oven, until golden brown. I'm obsessed with perfecting dessert recipes so you don't have to. Filled with a cream center and soaked with sweetened condensed milk…this basbousa is seriously next level. Coating the semolina, which is very high in gluten, with fat, waterproofs it, which decreases gluten formation once the liquid is added to it. Can we use fresh cream instead of ashta cream?…Here in India i dont think we can get ashta cream, Hi Ayesha! for finding canned ashta in the US…I thought that would be the biggest challenge. I hope you love this one just as much. Do you think it might work and add another level to them. Total Time. Milk: Adding milk to the basbousa recipe makes it lighter and moist, but you can make it using heavy cream, evaporated milk, or coconut milk. Use a small spoon to draw diagonal lines into the toasted milk powder layer. This looks “beautiful” Amy You guys are the sweetest. I hope you are feeling better now. Bake the batter in the dish, for 10 to 12 minutes until the basbousa base starts to set and is no longer wet. Basbousa, also known as hareesa or namoura, is one of the most popular Middle Eastern desserts. It is one sensational twist on basbousa that will transport your tastebuds to Pleasant-ville and back. So sorry for my late reply; I had a crazy busy last month. Popular brands are Nestle and Puck. 1 1/2 cups semolina / rava 1/2 cup dessicated coconut 1 cup / 200 grams butter melted 1 tin Sweetened Condensed Milk 1 teaspoon baking powder Pistachios and rose petals for garnish Sweetened condensed milk: You’ll need one (14oz/397g) can for the entire recipe. Basbousa with Almond with . Basbousa -is a very popular semolina cake from Middle east. Set aside. See those edible sand dunes over the surface? First, let’s prepare the toasted milk powder. Required fields are marked *. Thank you so much for sharing your experience. It’s one of the most delicious creations I have come across and the one I’m excited to share with you the most this Ramadan. Grease the baking tray with tahini paste and pour the batter in. I think that’s why I was having trouble drawing the lines, kept smearing. Next up! Basbousa is a middle eastern dessert which is basically a semolina cake, is drenched in sugar syrup as soon as it is out of the oven . Still what I come up with is a good basbousa but never like the one we have in Egypt, but I will not stop trying, I promise. Filled with a cream center and soaked with sweetened condensed milk…this basbousa is seriously next level. I just want to ask you what brand of milk powder have you used? Thank you for your recipes! The Lotus also made the basbousa cloyingly sweet…trust me; I tried. Hello dear I’m Sofia from India Basbousa with . And if I was in a hurry as I am used to bake it so fast, will it be fine too if I didn’t add the middle layer of cream? This post may contain affiliate links. As for Semolina, several readers from the US have recommended ‘Sooji Wheatlets.’ They said it worked really well in my other classic Egyptian-style, which is the fussiest. Toasted milk powder is excellent! Well since my reply is embarrassingly late, I wish you had a wonderful eid! Until I slept on it and literally saw the look you see before your eyes in my dream. Add semolina, ground almond, baking powder and water and stir until well combined. Be sure to use the canned type of eshta/ashta cream such as Nestle and Puck. Powdered milk: Also known as dry milk powder. You mention something like adding the toasted milk to butter creams and cheese cakes by any chance to you mean adding the powdered milk to the batter or garnishing them with it?