Arabiam Deserts
Basboosa
Ingredients
Ghee 1 cup solid
Semolina 200gm
Caster sugar 4 ounces
Desiccated coconut 2 ounce
Baking powder 2 tsp heaped
Cream (tetra pack) 8 ounce
Yogurt 50 gm or 3 tbsp
liquid Milk ½ cup as req
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Basboosa
In a mixing bowl add 1 cup ghee, 200 gm semolina, 4 ounces caster sugar, 2 ounces desiccated coconut, 2 tsp baking powder, 8 ounces cream, milk and 3 tbsp yogurt, mix slightly with a wooden spoon, stir till smooth, pour in a 13 x 9 inches pan leveled, top with spatula, make cut marks into cubes and place a almond or cashew nut in middle of each cube, bake on 180 degree C for 35 to 40 minutes, take out of oven, pour prepared syrup while hot.
note The sugar syrup should be lukewarm when u pour it over the dish ..it shold not be too hot
for an idea making basboosa regularly at home u can also use cream separtely by adding it in between the two layers of batter and believe me after cooking it tastes really yummy!!
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Umm-e-Ali
Ingredients
Bakar Khani 250 gm
Milk 1 liter
Sugar 1 cup
Rose water 2 tbsp
Mix nuts ½ cup
Cream tetra packs 2
Method
Crush 250 gm bakar khani and spread in a Pyrex dish, in a separate pan boil 1 liter milk and 1 cup sugar for 5 minutes, add 2 tbsp rose water, pour over bakar khani, leave it for a while so that it absorbs milk, sprinkle ½ cup nuts, pipe cream on top and bake at 200 degrees C for 20 minutes, serve warm.
note instead of bakar khaani u can use puff pastry but u have to bake it before using for umm ali. like we bake for baklave or pattis!!!
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Kunafeh
Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for Kunafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.
instead of rubry for all international viewers esp in middle east u can buy KASHTA found easily in cans by almarai as well as nestle also can be used with atayef as well as mafrouka and in this kunafeh
if u can't buy ready made here's how u can make one ur self
no its not rubry it the KASHTA recipe used in kunafa in UAE
kashta is thick cream
INGREDIENTS
milk 3 cups
slice of bread 1 sides removed
cornflour 3 tbsp
cream 200 mls
bring milk to boil and add slice cut into small peices , cook , add cornflour ,after mixing it in half cup of milk and cool , add cream.
use this to stuff between the 2 layers
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Babosa by rida
Ingredients
Semolina 1 cup
Sugar 1 cup
Vanilla essence 1 tsp
Eggs 2
Baking powder 2tsp
Yougurt 2 tbsp
Cream 1 packet
Dry Milk Powder 1 cup
Butter 200gm
Almond & pistachio 100gm
Coconut powder 1 cup
Ingredients for... syrup
Sugar 1 cup
Water 1 cup
Lemon juice 2 tbsp
Saffron 1 tsp
Honey 4 tbsp
Method
Beat butter,sugar & vanilla essence. Add 2 eggs & beat well again. Add cream & 2 tbsp yougurt, baking powder, dry milk , semolina & coconut powder. Mix well. Grease and oven proof tray & pour the mixture on it. Bake for 30 minutes on in a preheated oven 150 degree.
Method for syrup
In a pan put 1 cup suger, 1 cup water, lemon juice & honey. Cook & add saffron. Turn off the flame & pour this mixture on top on babosa, serve.
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