2014年10月17日

Coconut & Saffron Semolina Cake ? Basbousa

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Saffron & Semolina Cake 2 For all my wonderful friends who are fasting this month, Ramadan Mubarak to you. Fasting from dawn to dusk ain’t an easy task at all, and that too for an entire month. Its amazing what faith can make you do handmade jewelry, push your body to limits you’ve never known. To control and practice self restraint which under normal circumstances may seem impossible to do. May God be praised, for He has created the heaven and the earth and all that lies within.

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Basbousa is a traditional Middle Eastern cake, made from semolina and soaked in syrup. It goes by many different names from Revani to Nammoura, Hareesa, Shamali and Pastusha. All of them vary from place to place but essentially is this lovely aromatic syrup soaked cake. This cake is easy to put together and keeps long and hence I think the prefect thing to prepare for Iftar (fast breaking). It is quite heavy, so one piece quite does the job. Traditionally they put pistachios, cashews or almonds on the top before baking, so whilst the cake the baking the nuts set right in. I chose to change that a little and add some saffron in the syrup and showered some freshly chopped pistachios over instead. The coconut really is the star in this dessert and not to mention the ghee which makes is quite rich and sweetened condensed milk which gives a wonderful body to the cake. Its not your light airy cake you’d get from flour, but rather a dense cake with a noticeable crumb thanks to the semolina data centre hk. In short if you’re an Indian you’d call it an Arabic “Mithai.”
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This recipe is contributed to the wonderful and sweet Lubna, who has been doing this noble thing since the last seven years. Collecting recipes for Ramadan, helping those who fast, giving them wonderful ideas what to make for Suhur and Iftar. More power to you Lubna ! You can find more recipes for them here : Joy from Fasting to Feasting VII

Ingredients 1 tbsp tahina ? cup ghee 1 tin Sweetened Condensed Milk ( I used Nestles Milkmaid) 1 teaspoon baking powder 2 cups semolina 1 cup desiccated coconut 1 cup water Juice of 1/2 lime Juice of 1/2 orange Pistachios for garnish For the syrup: 1? cups sugar 1 cup water 1 generous pinch of Saffron strands Start with preheating the oven to 190C. Grease a 26x20cm baking tin with the tahina. In a large bowl, combine ghee, the sweetened condensed milk and baking powder and stir well. Add semolina, desiccated coconut, water, lime & orange juice and stir until well combined. Pour and level mixture into the prepared baking tin. Bake 35 minutes or until the top becomes golden in color. Meanwhile, prepare the syrup by boiling the sugar and water. Add the saffron when it comes to a boil and boil for 6 mins hong kong heritage cycling tour. Set aside. When the cake is ready, remove from oven and pour the syrup evenly all over. Set aside to cool into a room temperature, cut into diamond shapes and carefully remove from the tin. Serve dressed with chopped pistachios and rose petals if you wish.
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