Eggless Basbousa || Eggless Semolina coconut cake in kadai || How to prepare famous Middle Eastern Dessert Basbousa in kadai

Basbousa / Semolina coconut cake in kadai, it is traditional Middle Eastern sweet cake that is originated in Egypt. Semolina coconut cake video in my youtube channel and recipe here with step by step pics and tips, 

Do check basbousa video from my youtube channel

https://youtu.be/ApPJEk0vZM8

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 It is delectable, juicy & melt in mouth cake which is prepared by semolina, coconut and sugar syrup. We can prepare sugar syrup by adding cinnamon stick or rose petal/ rose water or lemon juice and lemon zest or orange juice and orange zest. Desiccated coconut added in it gives good taste to cake. Today i prepared sugar syrup by adding cinnamon stick. After preparing cake we pour sugar syrup on cake and generally cut cake into diamond shape. Or we can cut it before preparing cake too. As i am preparing cake in kadai, thought not to try that. Almond are decorated on top while baking, i decorated cake with almonds after demolding. I did few changes as i am baking in kadai, if you are baking in oven you can try like above. Do try this simple cake surely you will love it. 

Do check some cakes recipes..

** Strawberry choco chip cake

** multigrain banana bread

** Rava chocolate cake 

** Wheat flour carrot cake

** Bourbon biscuit cake(youtube)

**Bourbon biscuit cake(blog link)

** Mango rose cake

Taking this cake recipe to  #FoodieMondayBloghop fb group's #251 #RavaRaaga theme.  Here every week one member from group in alphabetical order will suggest 2 themes, others will vote. High voted theme will be selected, everyone prepare recipes according to theme. And on some special occasions we all will prepare recipes with out theme. For #251 week i got chance to  suggest theme, --> "prepare any recipe using any variety semolina" theme is selected by blogger friends, waiting for yummy recipes from my blogger friends. How is my drawing for theme friends 😍. 

 

                                  

  

    

                  Basbousa || Middle East  Semolina coconut cake 

Preparation time - 15 minutes

cook Time : 45 minutes

Serves : 1 cake

Category : Cakes 

Recipe Cuisine: Middle east ||Egypt

Main ingredients : Semolina, coconut

Author : Aruna SarasChandra

   

Ingredients

For cake

Semolina - 1 1/2 glass or 3/4 cup

desiccated coconut - 1 small cup

curd - 1 small cup

milk - 3/4 to 1 glass

butter - 2 tsp

vegetable / neutral oil / cooking oil - 1/2 glass(small, adjust)

 powdered sugar - 3/4 cup (as we use sugar syrup on cake i am using less sugar , we can use 1 cup)

baking soda - 1/2 tsp

baking powder - 1 tsp

vanilla essence - 1 tsp

For sugar syrup

Sugar - 1/4 to 1/2 cup

water - 1/2 cup

cinnamon stick - 1/2 inch

rose water or rose petals - optional (i did not used)

Others

Kadai  or pressure cooker 

stand

salt - 1/2 cup

tooth pick - 1 

Instructions

1)  Heat kadai by adding salt and by placing stand on medium flames till we prepare batter.

                               

2) Take a wide bowl, add melted butter, oil, curd, powdered sugar, vanilla essence mix well. 

3) Take round or square cake tin add 1 tsp oil spread it well, place butter paper on it and keep it aside. If you d't have butter paper sprinkle some sooji/ maida / wheat flour inside tin & spread it evenly.

4) Now add dry ingredients, semolina, desiccated coconut, baking powder and baking soda one after other to the above mixture.

5) Pour little by little to the above and mix well, batter should not be thick or thin it should be pouring consistency.

6) immediately place the tin in preheated kadai, close the lid. At first bake it on medium to high flames for 5 minutes. Later reduce flames to low and bake it for 35 minutes.

7) Meanwhile prepare sugar syrup,  you can skip sugar syrup if you d't like much sugar in cake, then it will be normal semolina coconut cake. Take 1/2 sugar and 1/2 cup of water in a pan, 1 inch cinnamon stick and boil, till sugar dissolves. Switch off the flames and let it cool.

8) After 35 minutes open the open the lid and insert tooth pick in it, if it comes out clearly without any batter then our cake is ready. If you see batter on tooth pick, close the lid and cook 10 more minutes on medium flames and then check again. Make sure that cake is not burning.

9) Take cake tin outside and let it cool, later keep some holes on cake using tooth pick, so that cake will absorb sugar syrup.  Now pour sugar syrup in two to three batches on cake and let it aside for 30 minutes.( Do not add too much syrup you can not demold cake.

10) Now scratch cake tin sides using knife and place plate on tin reverse it carefully and tap on tin. Cake will come out easily, remove butter paper.

11) Our basbousa is ready, cut cake into diamond or square shape & decorate it with grated almonds or pistachios or fried almonds and coconut as per your availability and wish. You can also pour remaining sugar syrup on cake to make it more juicy. I do not like sweet that much, so the quantity i added is perfect for my cake. Some portion sugar syrup still is remaining, i will it while preparing tea.

                

                       

Tips

** Make sure that kadai or pressure cooker is preheat.

** Use fine quality semolina, if your semolina is not fine, you do not get perfect cake texture.

** Use fresh curd, curd is replacement to eggs.

** Batter should not be too thick or thin.

** If baking soda not available then skip it.

** Make sure that tin is coated with oil well/ otherwise cake will break while demolding.

** If you d't have cake tin use any tiffin box.

** Do not forgot to make holes on cakes using only tooth pick or that size material, so that cake absorb sugar syrup and make cake more juicy.

** Adjust sugar quantity according to your taste.

** You can add lemon or orange  juice and lemon or orange zest in sugar syrup. You can also add rose water or dried rose petals while boiling sugar syrup. 

** If you are using pressure cooker then make sure to remove cookers whistle and gasket.(below pic is my Rava chocolate cake small portion of batter i baked in pressure cooker).

           

** Do not heat kadai/ cooker too long time or on high flames as cake will become hard.

** Do not be panic if you are cake is ready after 40 minute, just bake it for some more time by increasing its flame very bit.

** Do not open lid in middle while baking as you do not get fluffy cake.

Also check other related recipes by clicking the link below the pic..

                               

                                                       Mango rose cake

                              

                              

                                                   Strawberry cake

                              

                              Bourbon Biscuit cake || youtube bourbon biscuit cake


                       

multigrain banana bread

                     Rava chocolate cake 

                 Wheat flour carrot cake

                    Rava / Semolina Pizza

              

  
                                             Paneer pinwheels

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You can also search recipe 
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😊