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 😊

Rajasthani Moong Dal Halwa, How to prepare Moong Dal Ka Halwa

Hi friends, how are you all.. I am back after small break with Rajasthani delicacy dessert "Moong Dal Halwa".  Every state has its own signature recipes, this recipe is North Indian popular dessert that is prepared during winter season and on festivals like holi, diwali etc.. It is lentil(yellow split mung lentil) based dessert prepared by soaking, grinding and frying. Are you thinking it as very simple ?? the process looks bit simple but lots of work to your hands which i experienced. But the out come is heavenly it is melt mouth and nutty dessert that i was not able to stop with 1 cup. Moong dal is also know as pesara pappu in telugu, hesaru bele in kannada, pasi paruppu in tamil.

 I prepared this sweet in my mom's place when my kastu pedamma(mom's sis) came home. She helped me in stirring 😂 , as it takes lots of time to stir mainly when you are not using non stick kadai. This is first time i am preparing this recipe, i learned this halwa from Dassana Amit. What we need to do to get perfect moong dal halwa is patience and lots of ghee. The taste of halwa depends on the ghee and how it fried. Let's start recipe..

Taking this delectable and mouth melting "Rajasthani Moong Dal Halwa" to Shhhhh Secretly Cooking Challenge fb group started by Priya of Priyas Versatile Recipes and taken further till date by Mayuri she blogs at Mayuris jikoni.  Here admins will select one Indian state in alphabetical order. And they pick pairs for theme, pairs will share 2 ingredients, using that ingredients we will prepare recipe and post it in group album. Other group members will guess the secret ingredient.

  For this July month we are all cooking Rajasthani cuisine, and my partner for this month is Poonam Bachhav, she blogs at Annapurna. She is a wonderful and talented chef, recently she won "super Chef" cooking competition conducted by Tata Sampann and also got chance to meet  chef "Sanjeev Kapoor" 😍. I learned many recipes from her, do visit her blog where you can find different traditional, regional, authentic and fusion recipe.As I was busy in mom's place thought to prepare easy sweet recipe, so Poonam gave me ghee and raisins I prepared this moong dal halwa with those ingredients. In turn i gave ginger and turmeric as two secret ingredients she prepared  "Gatte Ka Sabji/ Gram Flour Dumplings in Spicy Yogurt Gravy", it looks very delicious with awsome presentation. Do check her blog.. 
     

                                        

                      Rajasthani Moong  Dal Halwa

Soak Time : 3 hours
Preparation Time: 10 minutes
Cook Time : 30  minutes
Serves : 4 people 
Category : Desserts / Regional 
Recipe Cuisine: Rajasthani
Main ingredient: Moong dal, ghee
Author : Aruna SarasChandra

Ingredients

moong dal / yellow split mung lentils - 1 cup
sugar - 3/4 th cup
ghee - 3/4 th  cup
milk - 1 cup
water - 2 cups
cashew nuts - 10
raisins - 10
elachi - 4

Instructions

1) Wash moong dal in water well and soak it in enough water for minimum 3 hrs.

2) Remove excess water and grind to smooth paste by adding little amount of water.

3) Take a wide kadai (non stick pan is preferred), add 4 tsp of ghee fry cashew nuts till it changes golden color  take it into plate then fry raisins till it becomes fluffy take it into plate.(**check tips)

3) Now add moong dal paste to the above and stir it well.

4) At starting moong dal looks like paste as shown below, you need to keep on stir by adding ghee in middle, it absorbs ghee quickly.

5) Mean while boil milk by adding sugar and elachi powder in it. As elachi powder readily not available at home i grind sugar + elachi and added it in milk.  

6) After stirring minimum 20 minutes our moong dal paste came to granule consistency and also starts changing color and you will get nice aroma now.

7) Now add boiled milk to the above fried moong dal and mix it well by mixing well, as milk is hot be careful while adding .

8) Mix the above milk and moong dal well till moong dal absorbs milk and becomes thick. Then add fried nuts, raisins and remaing ghee mix it well.

That's it Rajasthani dessert moong dal halwa is ready to serve. 

Tips

** Using non stick kadai will reduce your stirring work, if you are using normal kadai then keep stirring on low to medium flame otherwise dal will stick to kadai.

** You can use almonds and pistachios for garnishing.

** You can also adjust the quantity of ghee as per available. But adding good amount of ghee will enhance its taste.

** Be careful while adding hot milk to the fried dal.

** I used 3/4 rth of sugar, adjust sweet as per your taste.


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

                              

                                    Besan Ladoo 

               

                             Pineapple Sheera 

                          Sweet Pongal

Rava Ladoo

                  Sabudana Coconut Ladoo

               Atukula Payasam/Poha Kheer 

Hope you like this delicious and mouth melting Rajasthani Moong Dal Halwa. Give it a try and drop your comments in inbox.
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Also drop your feedback 🤗😍.

You can also search recipe
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra :)