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

Do subscribe my youtube channel Vasus vegkitchen

Give it a try and drop your comments and pics in inbox.

Also follow me on
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In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe 
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😊

Mango cake || Eggless Whole wheat flour mango cake with butter cream frosting in kadai || No Oven || No maida

Mango cake, eggless mango cake in kadai. Hey friends how are you all, hope you are all doing good. Mango cake is very tasty and flavorful cake prepared using whole wheat flour. D't miss this cake in mango season, surely you will love it. I did it simple, just prepared butter cream on it and decorated with mango slices as rose petals. You can also spread some condensed milk or whipping cream, i made very simple cake without any mix in it. You can add some cashew, walnuts, raisins or even choco chips of your choice.

Do subscribe my youtube channel Vasus vegkitchen

 Also check some cakes from my blog

Bourbon Biscuit cake || youtube bourbon biscuit cake

Strawberry cake

multigrain banana bread

Rava chocolate cake 

Wheat flour carrot cake

Taking this cake recipe to  #FoodieMondayBloghop fb group's #250 #CelebrateWithCake theme.  Here every week one member from group in alphabetical order will suggest 2 theme, 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. Today is our group's 250 week in Foodie Monday Blog Hop group, i joined in this group on 6th may 2019, #194 #SummerFruitFest theme. I feel myself luck to be one of member in this group, where each and every blogger is talented chef, they are all down to earth and friendly. My blogging style, photography, choosing recipes all are changed after joining in this group. Learning many things from all chef's. check out their spaces for wonderful recipes, surely you all will love it..

                                  

                                     

  

                        Mango Cake 

Preparation time  - 15 minutes

bake Time : 40 to 45 minutes

Serves :15

Category : cake

Recipe Cuisine: Indian 

Main ingredients : mango

Author : Aruna SarasChandra

   

Ingredients

whole wheat flour - 1 1/2 cup

mango - 1 or mango pulp - 1 cup

oil - 1/2 cup

sugar - 3/4 cup

thick curd - 1/2 cup

milk - 1 small cup(adjust)

baking powder - 1 tsp

baking soda - 1/2 tsp

vanilla extract - 1/4 tsp

Mango - 1( to prepare rose on cake)

For mango butter cream frosting

mango pulp - 1/2 cup

butter - 50 gms

sugar - 100 gms

vanilla essence - 1/2 tsp

others

salt - 1 cup

toothpick - 1

stand or small plate -1 

Instructions

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

                                                          

2) sieve whole wheat flour, baking soda and baking powder, cinnamon powder and keep it aside.

         

3) Grind sugar to fine powder, sieve it and keep it aside, peel mango skin, cut into pieces and grind it fine paste.

4) In a wide bowl, add oil, powdered sugar, curd and mix it well.

5) Add mango pulp, vanilla essence and mix it well.

6) Add flour beat well adding milk

7) Grease cake tin with oil and place butter paper or sprinkle flour.

8) Pour batter and tap it twice and place it in kadai or pressure cooker.

9) Bake it on medium flames for 5 minutes, and keep flames low and bake it for 30 minutes. Open lid and check my inserting tooth pick, if it comes out cleanly your cake is ready.

10)  once cake cooled completely to room temperature, scratch the sides of mold and place plate on it and reverse the plate. Tap on cake mold it will come out easily then remove butter paper.

11) Beat 1 cup butter with 1 cup sugar using beater or spoon add vanilla extract and beat well till it becomes fluffy then add mango puree beat again. Keep this in freezer till it becomes thick(will share recipe soon). 

12) Spread mango butter cream on cake.

                           

13) peel mango skin & cut it into thin slices & arrange on cake as shown in figure, like rose.

Eggless wheat flour mango cake with butter cream frosting is ready ..

 

Tips

** Remember to preheat kadai for 15 min on medium flames, so that cake will cook on time. 

** instead of wheat flour, sugar you can use maida and brown sugar.

** Add nuts of your choice make sure to dust it some flour so that it wont sink in batter.

** Do not fill the mold completely only 3/4 of mold is used to add batter, as it will become fluffy while baking.

** 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.

** You fresh and thick curd.

These are some tips as beginner which i learned while baking, hope these tips are useful to you too 😍

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

                              

                              

                                                   Strawberry cake

                              

                              Bourbon Biscuit cake || youtube bourbon biscuit cake


                       

multigrain banana bread

                     Rava chocolate cake 

                 Wheat flour carrot cake

                    Rava / Semolina Pizza

              

  
                                             Paneer pinwheels

Do subscribe my youtube channel Vasus vegkitchen

Give it a try and drop your comments and pics in inbox.

Also follow me on
In facebook @Facebook
In pintrest @pintrest
In Instagram @Instagram Also drop your feedback 🤗😍.

You can also search recipe 
in BetterButter
in Indiblogger
in MyTaste

Thanks for visiting my blog,

ArunaSaraschandra 😊