Basbousa (Semolina Cake )a Middle eastern dessert recipe | persian orange and almond cake | Orangesandavocados

[vid_tags]


#Basbousa #Semolina #Cake #Middle #eastern #dessert #recipe
vid_title]
Ingredients:
Fine Sooji/Rava/Semolina – 1 ½ cup
Butter – ¾ cup (melted)
Dessicated Coconut – ½ cup
Powder Sugar – ½ cup
Baking powder – ½ tsp
Milk – 1 cup
Vanilla Essence – 1 tsp
Cashews, Almonds & Pistachios – for garnishing
For Syrup:
Sugar – ¼ cup
Water – ½ cup
Kewra water 1 tbsp

Instructions:
To make sugar syrup- In a pan add 1/2 cup sugar and a cup of water.
Boil till sugar melts completely and become a syrup.
Add kewra water or any other essence for added taste.
Let it cool down completely.
Take a big bowl and add semolina, sugar powder, melted butter, dessicated coconut, baking powder, and vanilla extract.
Mix everything properly.
Add milk and mix to make a medium thick batter.
Grease the baking tin or glass dish with oil or butter.
When everything looks combined transfer the mixture to a greased baking tray/glass dish. Now refrigerate this for 15 to 20 minutes.
Cut the cake into square or diamond shape slices.
Put roasted dry fruits on top of the cake.
Preheat the oven at 170 degree.
Bake it for about 35-40 mins or till get a nice golden crust.
Check with a tooth pick,if it comes out clean then its done,but if some batter sticks on it then cook for further 10 minutes.
Remove from the pan and immediately but slowly pour the sugar syrup all over the cake with the help of a spoon
Let the cake rest for some time 2-3 hours so that it absorbs all the syrup and become soft and moist.
Cut into slices already marked on cake and serve it!
persian orange and almond cake

Ingredients:
Fine Sooji/Rava/Semolina – 1 ½ cup
Butter – ¾ cup (melted)
Dessicated Coconut – ½ cup
Powder Sugar – ½ cup
Baking powder – ½ tsp
Milk – 1 cup
Vanilla Essence – 1 tsp
Cashews, Almonds & Pistachios – for garnishing
For Syrup:
Sugar – ¼ cup
Water – ½ cup
Kewra water 1 tbsp

Instructions:
To make sugar syrup- In a pan add 1/2 cup sugar and a cup of water.
Boil till sugar melts completely and become a syrup.
Add kewra water or any other essence for added taste.
Let it cool down completely.
Take a big bowl and add semolina, sugar powder, melted butter, dessicated coconut, baking powder, and vanilla extract.
Mix everything properly.
Add milk and mix to make a medium thick batter.
Grease the baking tin or glass dish with oil or butter.
When everything looks combined transfer the mixture to a greased baking tray/glass dish. Now refrigerate this for 15 to 20 minutes.
Cut the cake into square or diamond shape slices.
Put roasted dry fruits on top of the cake.
Preheat the oven at 170 degree.
Bake it for about 35-40 mins or till get a nice golden crust.
Check with a tooth pick,if it comes out clean then its done,but if some batter sticks on it then cook for further 10 minutes.
Remove from the pan and immediately but slowly pour the sugar syrup all over the cake with the help of a spoon
Let the cake rest for some time 2-3 hours so that it absorbs all the syrup and become soft and moist.
Cut into slices already marked on cake and serve it!