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Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless ππ»ββοΈ
Introduce
Chef :
Anamika BanerjeeTraditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless ππ»ββοΈ
This oneβs βοΈone of my favourites & signature ones βΊοΈ
Ingredient
Food ration :
4-6 peopleCooking time :
5-6 hrs (prep to dish)
1 Cup
Fine Suji/Semolina
1 Cup
Fresh Milk: Boiled & RT
1/2 Cup
Castor Sugar/Powdered Sugar
1/2 Cup
Desiccated Coconut
1 tsp
Baking Powder
1/2 tsp
Baking Soda: Optional
1/4-1/3 Cup
Butter: Iβve used Salted
1/2 Cup
Sugar: Fine Sugar (preferably)
Cooking instructions
* Step 1
First up: Prepare the baking pan/tray with Butter Paper & greased with some Butter- Set aside...
* Step 2
Then, in a mixing bowl: Mix up the aforesaid Dry Ingredients first, mix everything well together until nicely combined...
* Step 3
Now, goes in the aforementioned Wet Ingredients to it & whisk well together until nicely combined & well incorporated
* Step 4
Allow it to rest for at least 15-20 mins time, with a cover on- before pouring it out into the pre lined baking dish...This ensures the semolina to rise up well enough to make the final texture of the cake absolutely soft & fluffy
* Step 5
In the baking dish/pan: You can decorate the same as per your choice (though, this step is optional)- I always prefer doing it with whichever Dry Fruits are available to me handy & can be sliced easily & faster
* Step 6
Once done with that: Preheat the oven @180C....Checkout on the Soaked cake batter now, whisk well together once again....
* Step 7
Pour it out into the Baking Pan/Dish...Put it in the preheated oven @180C, for about 25-30 mins time...temp. varies from oven to oven & so is the baking time...
* Step 8
While the baking is going on: On the other hand- Letβs prepare the Sugar Syrup for the same- Refer to the aforementioned measurements & boil until the sugar just dissolves completely fine
* Step 9
Turn off the flame now, let it cool down a bit but not completely at all, pls be mindful of that...
* Step 10
Itβs highly advisable to check it out once after 25 mins time & then, go about it accordingly as per your own oven Temp. Settings...For me, itβs perfectly baked out in exactly 26 mins time...
* Step 11
Refer my pics: The toothpick/knife testing came out absolutely CLEAN & thatβs VVI ππ»
* Step 12
Let it rest inside the hot oven itself for about another 10 mins time & then, take it out of the oven- Put it on the cooling rack & allow it to cool down a bit too, not completely though, again- This is the key to this particular recipe outcome to be perfectly spongy, soft & fluffy enough
* Step 13
I usually use the prepared sugar syrup in 2 batches: Itβs not mandatory to do it that way but Iβve seen, once it soaks the first batch poured in immediately & then rested for sometime to absorb the same completely & then, when almost on the verge of cooling down completely- warm up the remaining sugar syrup a bit & then pouring into it
* Step 14
The ultimate result is definitely exactly the way it should turn out to be...Soft, Fluffy & Extremely Spongy ππ» Allow it to cool down completely now...
* Step 15
Transfer it to a separate plate or directly to your serving platter....Garnish it as per your taste & choice & Relish the very exquisiteness of this dish π
* Step 16
E-N-J-O-Y πππ»ββοΈ
Note: if there is a photo you can click to enlarge it
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