Basbousa with Fresh Cream

Name: Basbousa with Fresh Cream
Total time: 1800 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 1 2/3 cup Semolina; 1/2 cup melted Butter; 1/2 cup Yoghurt; 1/2 tsp Baking powder; 1/4 tsp Baking Soda; 1 tsp Vanilla essence; 1/2 cup Sugar; 1/4 cup shredded Coconut; 1 cup Sugar; 1 cup water; 1 tsp Lemon juice; 1 tsp Rose water; 1 cup fresh Milk Cream; 2 tbsp Powdered Sugar; 1/2 cup slivered Pistachios; as needed Rose Petals

ZMA @zesty5

#IS
#cookpadindia
#Iftaar
#Ramadan25
Basbousa or Basboosa is an Egyptian Dessert made with Semolina and Yoghurt with a drizzle of Sugar syrup on top thus putting a seal of perfection.
It is available in every bakery in Egypt and is the most loved traditional Dessert. Coconut is absolutely optional. Some like to add it in good amounts but some would just want a tablespoon or two. It's perfectly okay. You can totally skip it as well.
I also add it sometimes myself and not each time I whip it up for my family.
Pistachios, Almonds or any other Nuts of your choice can be used as a final topping.

Fresh Cream is homemade in this one but even store bought one also works alright. I added it for a change. Since the Semolina Cake is already sweeter, I sandwiched it with freshly whipped Milk Cream with a little of Powdered Sugar. Honey can also be used if desired. That's all. Melt in mouth, super moist and luscious Basbousa with a fresh Cream filling is pure love. It's a perfect choice for Iftaar meals this Ramadan.

Enjoy Baking with Zeen!

ZMA @zesty5

Enjoy Baking with Zeen!

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Ingredients

25-30 minutes

10-12 servings

For the batter -
1 2/3 cupSemolina
1/2 cupmelted Butter
1/2 cupYoghurt
1/2 tspBaking powder
1/4 tspBaking Soda
1 tspVanilla essence
1/2 cupSugar
1/4 cupshredded Coconut
For the syrup -
1 cupSugar
1 cupwater
1 tspLemon juice
1 tspRose water
For the cream filling -
1 cupfresh Milk Cream
2 tbspPowdered Sugar
For the garnish -
1/2 cupslivered Pistachios
as neededRose Petals

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Steps

25-30 minutes

1

Begin by making the syrup. Add water and sugar along with a few drops of lemon juice. Bring it to a boil with stirring.
Boil the sugar solution vigorously with stirring for 8-10 minutes. Turn off the heat. And carefully stir in the rose water. Leave to cool.
2

Mix sugar and fresh cream until smooth. Set aside. Do not add much of sugar. This layer of not so sweet cream adds that special touch to the already sweet basbousa layers.
3

Add sugar, semolina, coconut and baking powder in a large bowl. Mix well.
Beat the yoghurt into the mixture, followed by the melted butter.
Pour half of the mixture into a greased baking tray. Fill it up with fresh cream and then pour the other half on top spreading it evenly. Bake at 180° for a about 20-25 minutes or until golden brown and crisp.
4

Remove the cake from the oven and allow to cool for 10 minutes. Garnish with lots of slivered pistachios.
Drizzle the sugar syrup over the cake. Leave for 2-4 hours for the flavours to infuse.
5

Slice into squares and serve warm with a generous topping of slivered pistachios. Enjoy!

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ZMA @zesty5

on March 08, 2025 22:53

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.