I've also tweaked it a bit in this rolo basbousa which my kids loved so much. Basbousa is a Middle Eastern semolina and coconut cake. Enjoy , Made this for Eid. I paired it with my trusty cream filling from my favorite konafa recipe and it worked beautifully. It is one sensational twist on basbousa that will transport your tastebuds to Pleasant-ville and back. Immediately out of the oven, pour the can of condensed milk over it in an even layer. There is nothing like seeing the smile on people's faces when they are enjoying something I have made for them. Plus…recipe VIDEO at the end of the post! Then pipe the thinned batter (the one waiting in the piping bag) in lines on top of the cream to cover the entire surface. Word of caution here! Upload attachment  (Allowed file types: jpg, gif, png, maximum file size: 64MB. In this dessert also use yogurt and desiccated coconut. Firstly, I’m a fan of your page. Popular brands are Nestle and Puck. Set the saucepan over medium-high heat. Allow the basbousa to cool to room temperature then sift the remaining 1/2 cup (50g) of toasted milk powder evenly over the surface. Place the remaining 1 cup (100g) of the toasted milk powder in a medium bowl and add to it the sugar, canned cream (eshta/ashta), sweetened condensed milk, 3 tablespoons of milk, baking powder and salt. This one right here is based on the Arabian Gulf-style basbousa, which is generally cakier in texture, slightly dense, not overly buttery and rarely uses sugar syrup as the soak of choice. Just puts everything into perspective and makes everything worthwhile. But rest assure…toasted milk powder is something that you simply make by cooking regular powdered milk in a dry skillet until golden brown. Leave a comment below and let us know what you think! As I don’t want to cut it from the aluminium pan and serve for my guests. I haven’t tried fresh ashta in this recipe, so I honestly can vouch for its success. It was literally love at first bite for me with this dessert, and I am pretty sure you'll fall in love too! The texture is more like a fudgy brownie than cake-y, but it should feel wet or greasy. Can we use fresh cream instead of ashta cream?…Here in India i dont think we can get ashta cream, Hi Ayesha! Hi Nesreen! Anyone else relates? Craving biiiig time here!! But for sure will gonna make it soon for the iftar  for finding canned ashta in the US…I thought that would be the biggest challenge. I’m so happy to hear that it went so good and that it was very well received. Thank you so much for sharing your experience. 9-inch semolina cake; Food Safe Roses (we used one for this recipe) 1 cup sugar; Lemon juice; ½ cup honey; 2 tablespoons rosewater; ¼ cup boiling water; Peel of 1 orange; ¼ cup chopped pistachios; ¼ cup desiccated coconut; 1. Now add in the semolina, baking powder and milk. I use the back of a small spoon to draw diagonal lines  Kindly refer to step 4 in ‘To Finish’ for the full instructions. The basbousa still turned out amazing, but I still prefer the other mixing method, as it incorporates better. It’s cooling down right now and I only have to dust the top with the golden powder!! It’s one of the first desserts I learned how to make with my mum when I was a child, and I loved it so much. this … Definitely tastes amazing warm, Oh I love hearing that sour cream works here! It’s like cross between traditional basbousa & soft cake. This post may contain affiliate links. Hey! With best wishes from Cape Town, South Africa. Basbousa Recipe 30 Mins Easy. In a bowl, mix the ghee, condensed milk and baking powder. This was my first basbousa recipe to make, then I've tried another Basbousa recipe which is now my favorite. Salt: A tiny bit of salt balances the sweetness. It looks delicious and I’m looking forward to see your next masterpieces Brilliant!! Unfortunately I have not had the chance to test out any substitutions including fresh ashta cream, in this recipe. Wetness, could be the result of underbaking. Hello dear can I use fine grind semolina? Baking powder and vanilla. Please soon. Required fields are marked *. It did come out very greasy and the cake part was flat. I believe clotted cream should work well here, but unfortunately I can’t be certain of that since I haven’t tested it out. Also googling the UK alternative for eshta comes up as clotted cream. 2 table cream. Basbousa has various names across the region including Hareesa in Jordan , Revani in Turkey , Namoura in Syrian and many more. I’m sure a lot of people are eager to know. Thank you for the information. In any case, my personal preferred measurement of choice is weight; I feel very strongly about it. It is also.known.by other regional.names such as Harissa,Nammoura....Basbousa is commonly available at the native sweet shops or bakeries in the Middle Eastern regions. Until I slept on it and literally saw the look you see before your eyes in my dream. Just do one or two tablespoons. 0. Garnish with pistachios around the edges and serve. Thank you for the recipe. Thank you Sabz! 15 minutes. I’m so excited for this!! I think that your wonderful crispy pastry has a lot to do with it! . Today’s recipe is a delectable dessert – Basbousa. The Lotus also made the basbousa cloyingly sweet…trust me; I tried. He said he had never had anything like it in Egypt, but it was “beautiful” (his all-purpose American word that denotes everything that is good in the world). This is one basbousa that doesn’t kid around. The toasted milk was a new experience. Transfer that to a piping bag. It’s gorgeous!!! Remember you already used sugar to make the cake. This looks delicious, can’t wait to try it! And this Basbousa is living proof of its magic. https://www.lurpak.com/en-me/cooking-with-lurpak/basbousa-with-qashta Fun fact:  I was wrecking my brain trying to think of a way to make a desert-looking dessert look pretty, let alone photogenic. Using a spatula or the back of a spoon, carefully smooth out the lines and cover any areas where the cream is exposed. Do not rush this process, or be tempted to toast it on high heat, as the powdered milk can scorch easily. When I teased photos of this basbousa over my Instagram, a lot of you thought it was Lotus cookie crumbs. As always, thanks for making me look good! "Nestlé Sweetened Condensed Milk - Coconut Basbousa Recipe" - Duration: 3:05. In a large mixing bowl add: melted butter, sweetened condensed milk, baking powder, vanilla essence and water. Please let us know how the clotted cream works out. Thanks so very much for the amazing recipes may Allah bless you. 8. Not this time guys! Remove 1/2 cup (50g) of the toasted milk powder, and set aside for topping the finished dish later. First, eggs, sugar and vanilla are combined to make smooth mixture. Hi! I was thinking to add one tablespoon of the rose water to the liquids for the cream filling mixture and allow it to boil down a bit before using it in the middle layer and adding half tablespoon of the rose water to the condensed milk used to soak the top layer. This will probably be the hardest to find ingredient for those living in non-Arab countries, but unfortunately I have not tried any substitutions. Add in semolina, almonds and water, stirring constantly until well blended. Can I  add coconut milk with cornstarch or agar agar instead of adding cream  Pour this mixture into the prepared pan and level out the … The condensed milk should be mostly absorbed but will leave a thin, opaque film over the surface. Coating the semolina, which is very high in gluten, with fat, waterproofs it, which decreases gluten formation once the liquid is added to it. Once toasted, it transforms into a toffee-like, caramelized flavor. ¾ cup white sugar. It is best to garnish with the pistachios before all of the condensed milk is absorbed, so that the pistachios stick to the basbousa, but you could also garnish each plate. Basbousa With Condensed Milk - Read online for free. Congratulations! Check out this beautiful Basbousa from Egypt! Take half of the batter, which should weight 445g, and transfer it to a lightly greased 13X9 inch baking dish. Now we can’t leave this dish looking like the Sahara Dessert! People have tried making basbousa with their own twist by adding cheese, chocolate and a variety of different fillings. However, someone had commented that they’ve tried sour cream with great results. May 25, 2019 - A uniquely delicious basbousa cake with notes of toffee and caramel that come from toasted milk powder; a genius ingredient that elevates the taste of anything it touches. There are lots of recipes online for basbousa some call for milk some for buttermilk some even add all-purpose flour to it, but this recipe is - in my humble opinion- the best and closer to what is served in Egypt. Your baking buddy from Egypt! However, the basbousa base itself is pretty moist, so it should be nice on its own. Hey. This is a beautiful dessert that is light and packed with flavour. In a medium saucepan, off the heat, whisk together the milk, whipping cream, sugar and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps. Hi Mona! 3. Thank you Yes I use good old Nido. My husband just came home from the mosque and despite having eaten too much at iftar, he had not one but two pieces! Can you clarify which ratio is the correct one? Then into the remaining  half of the batter in the bowl, mix in 3 more tablespoons of milk to thin out. A one bowl dump semolina cake kind of recipe, sweet and soft. Next up! 10. For example, In Syria and Palestine they make the recipe with yogurt and coconut while in Egypt it’s called Haressa and only water is used. Heat the oven to 350°F (gas mark 4). You mention something like adding the toasted milk to butter creams and cheese cakes by any chance to you mean adding the powdered milk to the batter or garnishing them with it? Cabbage Rolls / Polish Gołąbki - Easy to Follow, Step by Step Recipe - … Bake in the preheated oven for 33-35 minutes or until the top is golden brown. Plus…recipe VIDEO at the end of the post! However, I believe it shouldn’t be an issue. Praying for your speedy recovery and good health. I thought of everything from adding berries, edible flowers, dried rose petals, cutting the basbousa into individual squares and decorating each one individually, and got nothing. Prep Time. Is it suppose be a little soft to the touch. It’s basically caramel flavor without the added liquid, so it won’t thin down buttercream, won’t water cheesecakes and won’t turn truffles into mush. I make it I make a few changes and try different this but this is my favorite way of making it. So many different textures, so much depth of flavor, with a unique and new taste that will make you sit up and take notice. After testing some of the them, I took what I loved most of each and made a mashup of what I believe to be a winner. Basbousa. Set aside to cool and absorb. The recipe is from Nestle website and is definitely a keeper recipe. Toasted Milk. Or would it be weird? I absolutely love feeding people. Grease the baking pan. The mixture can look separated at first and the ghee might seem like it’s pooling over the mixture. Bake at 150C for 20-30 minutes or until cooked through. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Pour and level mixture into 28cm x 24cm baking tin. Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray. Basbousa With Almonds Recipe. Toasted milk powder is excellent! Sweetened condensed milk: You’ll need one (14oz/397g) can for the entire recipe. Oh yeah! 1 cup milk powder. Taste and texture are at their best the same day its made, but leftovers will keep well, covered tightly, in the refrigerater for a couple of days. And if I was in a hurry as I am used to bake it so fast, will it be fine too if I didn’t add the middle layer of cream? Just finished baking 3 batches of it 6 hours ago and no piece left If you just continue to stir until it looks homogeneous and no ghee is pooling, then you are likely not to experience this problem during baking and shouldn’t turn out heavy or greasy. Helloo everyone ! Take the dish out of the oven and immediately pour the remaining can of condensed milk all over the surface and smooth out with a spatula to cover the entire surface. Basbousa with . Milk: Lightens up the batter and gives it a pourable consistency. I made it for Eid al Adha, and it was absolutely perfect! Diagonal lines, pistachio border and all. In a large mixing bowl, combine together the sugar and yogurt. Filled with a cream center and soaked with sweetened condensed milk…this basbousa is seriously next level. I would hate to make any changes that may damage the outcome of the recipe. Add semolina, ground almond, baking powder and water and stir until well combined. Add the semolina, dessicated coconut and water to form a thick paste. What u think if I use the caramel condensed milk? 1 tin NESTLÉ Fat Free Sweetened Condensed Milk 1 teaspoon Baking powder 2.5 cups fine semolina 0.5 cup low fat yoghurt 1 cup Water For the Syrup: 0.5 cup Sugar 1 cup Water 1 teaspoon lemon juice 1 tablespoon Cornstarch 0.5 cup Water 1 tablespoon Rose water 1 tin NESTLÉ Fat Free Sweetened Condensed Milk 0.75 teaspoon Baking powder 2 cups Semolina 1 cup Ground Almonds 1 cup Water For the syrup: 0.5 cup Sugar 1 cup Water 1 teaspoon lemon juice 1 tablespoon Cornstarch 0.5 cup Water 1 tablespoon Ground Almonds 1 tablespoon Rose water Note: In the video, the order in which the batter is mixed is slightly different than that of the instructions, which led to not leaving the semolina/ghee mixture rest and thicken up. Pls suggest me  Print Recipe. I’m sure this will be very helpful for those who don’t have ashta where they live. Is it possible to make/assemble this and freeze it and only bake it when needed? Add the semolina, dessicated coconut and water to form a thick paste. Your email address will not be published. Some other places around the Mid-East also add eggs to make it more of a cake rather than bars. But, from time to time, I like to enjoy some Quick, creamy and super delicious Basbousa recipe with condensed milk. It is a passion of mine and the main reason I love to cook. I love your blog! Then pour it over the basbousa cake. Add semolina, ground almond and water and stir until well combined. I suggest adding it with the toasted milk/cream mixture. Bake a Thon Day 2 Dish– Basbousa Source: Here. It has a special place in my heart, but this is unlike any kind you’ve tried before. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. Can’t find puck or Almarai cream in Pakistan. Basbousa. Its ok , i know how its busy at ramadan xD , hope u had a happy eid, I tried it once b4 u reply and it is awesome , everyone loved it , and everyone ask me to bake it again It’s like a plain canvas for you to run wild with. A uniquely delicious basbousa cake with notes of toffee and caramel that come from toasted milk powder; a genius ingredient that elevates the taste of anything it touches. I also made this on the stovetop because I don’t currently own an oven, I was pleased that it still turned out so well. We add it into the batter, as well as sprinkle it over the top for an extra punch. Combine melted butter, Nestlé Sweetened Condensed Milk and baking powder and stir well. So here I have a doubt  Do you think it might work and add another level to them. Sugar: Ok so would you please pretend that you can totally see a bowl of sugar in the photo down there, because I totally forget to add it in. A uniquely delicious basbousa cake with notes of toffee and caramel that come from toasted milk powder; a genius ingredient that elevates the taste of anything it touches. Milk: Adding milk to the basbousa recipe makes it lighter and moist, but you can make it using heavy cream, evaporated milk, or coconut milk. I absolutely love feeding people. Easy Basbousa Recipe (Semolina Cake) | Chef Tariq | Food Blog I can’t wait to experiment more with it! Into the bowl with the remaining half of the batter, pour the extra 3 tablespoons of milk and stir, until well combined and the batter has thinned in consistency. What do you think? Each bakery shop has its own lovely basbousa. There is nothing like seeing the smile on people’s faces when they are enjoying something I have made for them. Can you imagine the world of possibilities? Difficulty. I'm sharing this because its easy to put together, and well honestly just tastes amazing!!! https://www.middleeastmonitor.com/20200912-basbousa-with-condensed-milk Remove the saucepan from the heat and pour the cream filling over the baked basbousa base and spread into an even layer. Hi Aadz! I was quite sad to hear that you have been unwell lately. Basbousa is sold in every corner in Egypt. (I also read above that you were unwell and I wish you a speedy recovery) Thank you so much for sharing your knowledge with us! Continue to cook for about 30 more seconds, until the mixture thickens. Otherwise it is considered a violation of intellectual property. Spread into an even layer and bake until juuuuuuust set; about 12 minutes. Filled with a cream center and soaked with sweetened condensed milk…this basbousa is seriously next level. Pour and level mixture into a 28 cm x 24 cm baking tin. Allow the condensed milk to absorb into the basbousa; this can take about 20 minutes. It tasted marvellous, thank you for sharing such a gem! Thank you so much for your patience. Whisk everything (except the condensed milk) in a mixing bowl. Pipe the thinned batter (the one waiting in the piping bag) in lines on top of the cream to cover the entire surface. Pour this mixture into the prepared pan and level out the surface using a spatula or the back of a spoon. I’m fasting right now so I cant wait to try it. While the basboosa is baking, … I tried it, it was delicious but I felt the ratio of ghee was too high and hence it dripped out and made it look and feel really heave. Your email address will not be published. Remove from oven and pour all over the cooled syrup. Actually came to see if you’ve updated anything. Set the saucepan over medium-high heat and cook, whisking constantly until the mixture forms large bubbles over the surface and reaches a full boil. Pour the mixture into the prepared baking dish and cook for 30-35 minutes, until the firm and golden. Start with the batter for the perfect basbousa. I only recently discovered your wonderful blog, and this was the first recipe I’ve tried from it. When I woke up…I knew just what to do. Hi Zohra! This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply. Back to the toasted milk. While the basbousa base is baking, prepare the the cream filling. Mar 14, 2020 - Explore sweetie's board "Easy basbousa recipe" on Pinterest. Plus…recipe VIDEO at the end of the post!… As alternate Greek yogurt does not taste like homemade Astha cream which I have made .iam asking this as you said Greek yogurt may also work for the recipe. Filled with a cream center and soaked with sweetened condensed milk…this basbousa is seriously next level. Please do not use my images without prior permission. Finally add in the oil and baking powder. I fell in love with this moist Middle Eastern cake called Basbousa. Preheat the oven to 190°C. Hello dear should I use vegetable ghee or animal ghee? Next, the main element, semolina goes in with coconut, yogurt and melted … The Tres Leches Basbousa is dense, rich, fudgey and confidently decadent. Gladly, I remembered last minute & it made it to the batter. Will it come out good ? It’s one of the most delicious creations I have come across and the one I’m excited to share with you the most this Ramadan. Place the dish in the fridge for about 5 minutes to set the cream filling just enough so that the top batter layer doesn't sink into it. Set aside till you prepare the rest of the ingredients; mixture will thicken as it sits. Is it supposed to be sort of wet with butter? In a large bowl, stir together the semolina and melted ghee together until well combined. I think that’s why I was having trouble drawing the lines, kept smearing. 1 1/2 cups semolina / rava 1/2 cup dessicated coconut 1 cup / 200 grams butter melted 1 tin Sweetened Condensed Milk 1 teaspoon baking powder Pistachios and rose petals for garnish How did you make these lines on the top? Couldn’t help licking the utensils as I was making it. Take the dish out of the oven and immediately pour the remaining can of condensed milk all over the surface and smooth out with a spatula to cover the entire surface. Basbousa with coconut is a traditional Middle Eastern sweet cake or dessert that originated in Egypt.It is made from a semolina batter and sweetened with and orange flower water or rose water simple syrup. Enjoy . I’ll also be uploading a video very soon that will hopefully give a better idea on how to make it. 1 cup butter or 200 g, melted 1 tin NESTLÉ Sweetened Condensed … It’s what I want to put on anything and everything I make from now on, because it turns anything it touches into toffee heavenliness. Basbousa with . It is advised to follow the mixing order in the recipe instructions. The condensed milk should be mostly absorbed but will leave a thin, opaque film over the surface. Sour cream or Greek yogurt might work, but I have not tested them to know for sure. Too much ghee for such a small amount of semolina. Mar 14, 2020 - Explore sweetie's board "Easy basbousa recipe" on Pinterest. I have been reading through your blog almost everyday, I’ve got years of catching up to do and tons more recipes to try! I also like to leave the semolina/ghee mixture to rest together as I prepare the other ingredients, to give the ghee a chance to plump up the semolina grains. In a medium skillet over medium heat, place the full amount (150g) of powdered milk and cook, stirring constantly, until toasted and turns deep golden brown in color; about 10 minutes. Bake at … Not as appealing as yours but I promise I tried. Grease and line 9-inch (23 cm) square cake pan with enough parchment paper to overhang edges; set aside. Hello Mariam! Join my journey as I share all my chocolate covered, caramel drizzled, ooey gooey findings. Servings - 10; Preparation - 15 Min; Baking - 35 Min ; Ingredients. ), beautiful photos and refreshing writing! In addition, would you please also advise me about the brand of the condensed sweetened milk? And toasting the milk powder is a is a brilliant idea!!! Ma sha Allah this is the newest and addictive basbousa recipe in the whole world wide, sitting all pretty and glamed up and looking better than the pastry style basbousa self. Plus…recipe VIDEO at the end of the pos… One of the " still a mystery" Feel free to use another nut or even leave it out. I'm obsessed with perfecting dessert recipes so you don't have to. See more ideas about fudge recipes, dessert recipes, basbousa recipe. The.appeal.of Basbousa is in its moist coarse texture. Filled with a cream center and soaked with sweetened condensed milk…this basbousa is seriously next level. Hi Salsabeel! For sweetened condensed milk, I usually go with with Nestle, Bonnie or Rainbow. HHey! do not rush this process, or be tempted to toast it on high heat. I want to add cardamom because I love the flavour but not sure at which step I should add it. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. NUTRITIONAL INFORMATION. Hi Usaira! Spread the mixture into a baking tin. See more ideas about fudge recipes, dessert recipes, basbousa recipe. I hope you love this one just as much. Hello Elizabeth. Couldnt get those darn lines lol. Total Time. Ingredients. HOW TO PREPARE. Basbousa is a Middle Eastern traditional sweet cake. You can eyeball halving the batter for the bottom and top of the dish, but I highly recommend weighing it, so you can rest assure that you'll have enough batter to cover the surface. Oil. Give it some flair by drawing diagonal lines into the toasted milk powder layer. I’ve actually never tried making this basbousa without the cream filling, so I can’t tell for certainty how it will turn out. It looks great Masumi! Basbousa, also known as hareesa or namoura, is one of the most popular Middle Eastern desserts. Forget everything you know about Egyptian basbousa with this one. One note is that the powdered milk formed crumbles as I toasted it and I had to add an additional step to grind it in the food processor before I was able to use it. Take the orange peel and pinch/press it lightly with your fingers to release the essential oils. As for the basbousa itself, I’ll use 5 stars as you’ve instructed. Basbousa: A sweet melt in mouth kind traditional Middle Easteren sweet semolina cake. Allow to cool completely before serving. I’m from there and all, but it deserves a few bells and whistles. In the middle layer cream filling  For example 1 cup of sugar is 200g and 1 cup of flour os 120g. I’ve never had Basbousa so i don’t know if i did right. So 1 cup of semolina weights 166g, while 1 cup of ghee weighs 223g, and this applies to so many things. Prep Rose Petals. 1 tin (400 gms) Nestlé MILKMAID; 200 gms Melted Butter; 1 ½ tsp Baking Powder; 300 gms Semolina/Suji; 100 gms Ground Almonds; 250 ml Water; For Sauce. I think cardamom would work beautifully here; I encourage you to go for it! Food recipes Basbousa. It should still remain warm. This is all the works of genius ingredient Toasted Milk Powder. Gently stir the mixture, as it heats, being careful not to get … Garnish with pistachios around the edges if desired and serve at room temperature or slightly warm. Thanks for your patience. Jul 10, 2019 - A uniquely delicious basbousa cake with notes of toffee and caramel that come from toasted milk powder; a genius ingredient that elevates the taste of anything it touches. Plus…recipe VIDEO at the end of the post! Measurements Note: All recipes of this site have been developed using weight measurements. Basbousa Milk cake. Please accept my apologies for my late reply, as Ramadan was a whirlwind of work and commitments and I was finding it really hard to keep up with everything. Looks amazing! ½ cup vegetable oil. Feel free to use oil instead or a combination of both. Unfortunately I only had time to test this recipe out with canned ashta, so I’m not sure how other substitutes will work out. İs it alike? I saw you recommended something similar for someone asking about cardamom. Bake at 190°C in … Do u recommend a certain type of milk powder, Love your recipes!! Basbousa with . Half a cup is mixed into the batter and the remaining 3/4 cup is poured over the baked basbousa. The taste and texture of the basbousa are at their best the same day it's made, but leftovers will keep well, covered tightly, in the refrigerator for a couple of days. Making it again this weekend inshaAllah. 3/4 cup (167g) melted ghee (or oil or half oil, half ghee)*, 3 tablespoons milk (plus 3 more tablespoons for thinning top batter), 3/4 cup of condensed milk (basically all what is remaining from a 14oz/397g can)*, 1/2 cup (50g) toasted milk powder (made from powdered milk; recipe below). Combine butter,Condensed Milk and baking powder and stir well. I’m looking forward to your new cookbook – what an awesome work! I really hope you love that one! The measurements for the ghee and semolina are a bit confusing. You will notice that the mixture will thicken as it sits. Using a wooden spoon, stir in the semolina and ground almonds, until well combined. Filled with a cream center and soaked with sweetened condensed milk…this basbousa is seriously next level. I make double the pastry as it’s just so easy to do and freeze for a next time. Basbousa is a middle eastern dessert which is basically a semolina cake, is drenched in sugar syrup as soon as it is out of the oven . I adored that this recipe was the perfect balance of sweetness: definitely a crowd pleaser! Good day, Be sure to use the canned type of eshta/ashta cream such as Nestle and Puck. Pour & level mixture in a baking tin. Ghee is heavier in weight than semolina. Most Arab countries have a version of it nowadays, and I have seen so many different twists on it, even my own twist, stuffing it with figs and cream. Feb 15, 2020 - Basbousa recipe with condensed milk This dish is very famous in the middle east. Are you sure you stirred the mixture really well until nice and homogeneous? September 12, 2020 at 9:00 am | Published in: Mix the eggs and vanilla together. Thank you for your recipes! Basbousa with . I’m so happy you’re enjoying the recipes of the blog. This usually takes around 10 minutes. Ingredients. Basbousa Milk cake. Will it be the same? Would you recommend incorporating some spices into the recipe? Thank you for the recipe! May 19, 2019 - A uniquely delicious basbousa cake with notes of toffee and caramel that come from toasted milk powder; a genius ingredient that elevates the taste of anything it touches. And while both units are correct, I encourage to use a scale from maximum accuracy, if you have one. Next time you have to bring something to a party wh… It is our star ingredient here and the shining flavor. You just want some stickiness/glaze on the cake. Thank you Flora! Half a cup is mixed into the batter and the remaining 3/4 cup is poured over the baked basbousa to both soak & add another flavor dimension to it. All images and content are owned by Cleobuttera® and are copyright protected. Tell me about it…that batter is addictive  Hope it turned out amazing and that you had a wonderful Eid! In a squeeze bottle, such as the one the honey comes in, place in the orange peel, rose water, … You’ll do that by stirring powdered milk over medium heat until it reaches a deep shade of golden brown and smells amazing. I use a standard 13X9 inch (33X23cm) dish here. Basbousa, the syrupy Middle Eastern semolina cake, takes on a 360 degree turn and is transformed into something that is far from tradition, but near to a dream come true. Milk powder. Or would it be to much, It will definitely work! I always thought of Eshta which is not available in these countries. Canned cream (eshta/ashta): This thickened cream has a pudding-like consistency & is sold off the shelf at supermarkets in Arab countries. The condensed milk should be mostly absorbed but will leave a thin, opaque film over the surface. Thank you , Hi Sofia! I think the coconut milk is a great idea. I’m not sure how to make them. What I like about it most is that it tastes sufficiently different from basbousa that you can crave BOTH!! It says 1 cup semolina and 3/4 cup ghee but then in grams it says 166g semolina and 167g ghee. Hi Tasbeh, I’ve seen that you’re already replied to my question in another thread. Combine Nestlé MILKMAID, butter and baking powder and stir. There is nothing like seeing the smile on people’s faces when they are enjoying something I have made for them. I was wondering, for the middle layer instead of using cornstarch could I use eggs and make a basic custard? I did try your homemade eshta recipe with this as we don’t find Nestle cream readily here in India. In fact, it does carry some of the flavor attributes that you love so much about Lotus, without the sugar and spices. It is also called Turkish Revani. 3/4 cup of condensed milk (basically all what is remaining from a 14oz/397g can) Thank you so much for sharing! Basbousa With Condensed Milk - Read online for free. Much love to you and your family. It really makes an amazing and beautiful basbousa. Thank you so much Lobna! What are your thoughts on this? I think I used a little too high a heat, as it seemed to make clumps and darker shards almost, but I just sifted the whole thing and that broke up most of the bigger pieces. My favorite kind of recipes are the easy one bowl dumb and go recipes :). Still what I come up with is a good basbousa but never like the one we have in Egypt, but I will not stop trying, I promise. My mother also loved to share this cake with friends and sometimes would ask me to make it when she had guests coming over. In a bowl, mix the ghee, condensed milk and baking powder. Thank you so much for your kind words! Semolina: Known in Arabic as ‘semeed’, it is the key ingredient for all kinds of basbousa. Love the mixed nuts border Is soft yet firm enough to handle toppings and decorations. You’ll need one (14oz/397g) can of sweetened condensed milk for the entire recipe. Blend the semolina with the ghee. Bake once more and as soon as it comes out of the oven…drench with the remaining sweetened condensed milk. Enjoy , HI Tasbeh. This looks “beautiful” Amy  You guys are the sweetest. Preheat the oven to 190°C. The one used here is white and medium grind, also referred to #2 semolina in some countries. I’m so happy to hear that you’re enjoying the recipes of the blog! Now take half of the batter, which should weight 445g (yes I weigh it and recommend you do too ), and transfer to a baking dish. INGREDIENTS. Baking powder: Unlike Egyptian basbousa, baking powder is added here for some lift and cake-iness. I will try because I often make esh es-saraya and top it with whipped cream. My grandchildren and friends adore it. If you’d like a stronger caramel flavor, then definitely go ahead; I believe it should work just fine. So sorry for my late reply. I’m really glad that you enjoyed this . The stuff can burn easily. Whisk together to combine. For the topping: ½ can sweet condensed milk. Don’t worry if the cream looks too thin…it will thicken up further as the basbousa bakes in the oven and cools. Suggest me homemade Astha to use or Greek yogurt will be fine? Still a very tasty dessert. Easy. While the first layer is baking, make the cream filling by bringing together milk, cream, sugar and cornstarch to a boil until thickened. That was due to video directing limitations. Well don’t be like me and be sure not to forget about it. May 17, 2019 - A uniquely delicious basbousa cake with notes of toffee and caramel that come from toasted milk powder; a genius ingredient that elevates the taste of anything it touches. Notify me of follow-up comments via e-mail. Thank you in advance. Thank you in advance. ABOUT Basbousa/Turkish Revani RECIPE. It looks nowhere near as good as yours, but it’s the taste that matters, eh?! Step . I’m so surprised you felt this way…I’ve personally never experienced any ghee dripping. I just have one quick query: I would like to incoperate a mild rose water flavor into this recipe but I’m unsure of which step would be best to add it into and what quantity to use. This is just to let you know that you have one of the best baking blogs on the Internet. Ask and you shall receive! Enjoy! I’ve loved following your blog – your amazing recipes (many of which I’ve tried and loved! Aka the discovery ingredient of the year and my new flavor of obsession. Yep! Could this basbousa recipe (the main body) be used without the cream in the middle and without thinning the top and afterwards add whipped cream or eshta? Enjoy the taste of this exotic Middle-Eastern Nestlé MILKMAID dessert soaked in a delectable rose and almond syrup. Thank you, Thank you so much Khaer for your sweet compliments. ... Coconut Basbousa with Condensed Milk - Duration: 5:27. I did run into a few small issues trying to make it in the US. The color is similar; both off-white, but the texture of clotted cream is denser. I know what you’re thinking…another hard to find ingredient that requires some intense digging around (I’m looking at you potato flour!). But, from time to time, I like to enjoy something someone has made for me, and this is one of the most delicious desserts I have had made for me by a dear friend. 1/3 cup shaved almonds. Hello baking buddy from Egypt. Pour and level mixture into 28cm x 24cm baking tin. Let cool slightly until the basbousa comes out of the oven. Haha. It is a passion of mine and the main reason I love to cook. Bring back to room temperature before serving, or lightly warm individual servings in the microwave. This is among her specialty dishes that I have counted on enjoying every time we visit her home in Toronto. I haven’t tried baking this cake without the cream filling, but rest assure, the basbousa base is already very moist. !… so today I am back with another recipe. Basbousa, one of the best semolina dessert in the Middle east. Or we use canned only? But, from time to time, I like to enjoy some You can try sour cream or full fat yogurt instead. Then pour over the semolina/ghee mixture. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. Everything seems absolutely delicious, I’m happy to have found such a lovely platform to keep me company during my quarantine. I understand why this might seem confusing, but let me clarify. Jul 18, 2020 - Explore Nana's board "Basbousa recipe" on Pinterest. Can we use homemade eshta of your recipe here? I want to add cardamom because I love the flavour but not sure at which step I should add it. Take the dish out of the oven and immediately pour the remaining can of condensed milk all over the surface and smooth out with a spatula to cover the entire surface. Bring back to room temperature before serving, or lightly warm individual servings in the microwave. It is such a winner. Be sure not to bake it all the way through, as it will go back in the oven once more and continue to bake. So sorry for my late reply; I had a crazy busy last month. Bake in a 190°C preheated oven for 35 minutes or until top is golden. There’s so much to do with toasted milk powder that I can’t wait to experiment with! Here is the step-by-step for this basbousa (semolina cake): (print-friendly recipe to follow) Preheat the oven to 350 degrees F. Place the butter in a small bowl and melt in the microwave. Hello sweetest Alma from South Africa! Bake in a preheated oven to 200°C for 25 minutes or until the top turns golden brown. Enjoy . Combine butter,Condensed Milk and baking powder and stir well. ... then pour room temperature simple sugar syrup or condensed milk over the cake to absorb fully. The date was July 18, 2014 when aunt Maha graciously e-mailed me her recipe for basbousa (semolina cake drenched in syrup). Can’t wait to try making it! I’m glad you found it delicious. The cake part is supposed to be flat yes. Want to try this one, wanted to know what size dish/tray you use for this? * Using a spatula or back of a spoon, spread the batter into an even layer. Transfer the thinned batter to a piping or zipper lock bag with the tip snipped off to make a 1 cm opening. Instead of Vanilla, you can use cardamom powder, but for this just use 1/4 tsp. I just want to ask you what brand of milk powder have you used? I hope you are feeling better now. If you do try it, I’d love to know how it worked out for you. Pour the batter into the cake pan and bake for 45 to 50 minutes, covering with … Your recipes are so mind blowing  Can I use puck cream cheese instead? 4. Once again he’s asked me to open my own Middle Eastern bakery. 1 tbs baking powder. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site. Ten minutes over the heat are all you need to turn mild tasting powdered milk, into an umami bomb that you won’t be able to resist. Set aside. Thanks. Combine butter, condensed Milk and mix well. While the basbousa is baking make the syrup. If you don’t have condensed milk handy, then make a sugar syrup (water and sugar on heat until it boils then remove and wait for it to cool). I personally prefer the rich flavor that ghee adds here, but feel free to use oil instead or a combination of both. Yep! Super delicious. We love to see what you’ve been baking! I think the ghee ratio could be halved to be fair. The basbousa we have come to love in Egypt is characterized by a texture that is fall-off-the-fork-soft, fudgy, never ever cake-y, with a pleasant sandy mouthfeel and a prominent buttery flavor. Please call an ambulance before you dig in! It should still remain warm. Powdered milk: Also known as dry milk powder. Recipe adapted from so many recipes I've seen on YouTube and Instagram with changes. Bake the batter in the dish, for 10 to 12 minutes until the basbousa base starts to set and is no longer wet. This semolina cake is made using a mixture of whole milk, evaporated milk and sweetened condensed milk (hence the name tres leches, which means ‘three milks’ in Spanish). Like middle layer with coconut milk pudding  Regarding the toasted milk powder, I was referring to adding it into the batter , Hello so reading about the toasted  milk powder got me thinking Of doing the Halawa truffles this way. ... Share this Recipe. Please let us know how it works out if you do give it a try! Allow the condensed milk to absorb into the basbousa; this can take about 20 minutes. Servings. I had to much to do in Ramadan and couldn’t keep up with everything  You sure can make a custard if you prefer; I think it will be lovely…not weird at all lol! Directions: Semolina Cake: Preheat oven to 350°F (180°C). The recipe/ Mix the milk powder, white sugar, table cream and vegetable oil together. Thank you for your lovely suggestion. Or snap a pic and tag me @cleobuttera or hashtag it #cleobuttera on Instagram or Facebook. As for Semolina, several readers from the US have recommended ‘Sooji Wheatlets.’  They said it worked really well in my other classic Egyptian-style, which is the fussiest. Basbousa- The main ingredient of this cake is semolina and coconut but their are many versions to make this ,you can make it with almond meal,coconut,condensed milk… Hi, I went ahead and tried the recipe with the rose water. Congratulations on another amazing recipe! Basbousa -is a very popular semolina cake from Middle east. These will probably work better than cream cheese. Well since my reply is embarrassingly late, I wish you had a wonderful eid! Bake for 40 to 45 minutes in the preheated oven, until golden brown. Whisk everything together until well blended. If you do that and you still feel the same way, then feel free to cut bake in the amount of ghee if you prefer. Pour the toasted milk mixture over the semolina/ghee mixture, and stir with a spatula until well combined. Bake in a 190°C preheated oven for 35 minutes or until top is golden. Eggs. The traditional recipe calls for yogurt, since I ran out of it – I tried a different method using condensed milk. This sounds wonderful. I found your recipe and I’m very excited to try it! 90% of my dreams revolve around food. It is a passion of mine and the main reason I love to cook. Just a quick question, can this be made in a round pan instead of 8×8 in square pan. This is best served warm with a cup of Arabic coffee or tea. 3:05. I absolutely love feeding people. Raghad Abdulla abd continental 56,202 views. Your basbousa looks so yummy and I’m indenting of trying it. The recipe is straightforward, but it is important to mix the ingredients in the order they are listed. I weighed ingredients and it tastes very richnand delicious! What do you think? You may think a can of condensed milk will make it too sweet but greasing the tray with the slightly bitter tahini paste balances out the sweetness. 40 minutes. It’s a simple cake using semolina and soaked in sugar syrup. I made mine in one 9×9″ and one 8×8″ square pan and it’s quite possibly the most beautiful cake I’ve even sliced. Or it will turn to be dry?. Can we please do a cake or cupcakes based on this recipe please?! Add the ishta and mix. Add the semolina and baking powder to the mixture, and mix all of them … Is it the famous Nido or something else? Make sure you pour the condensed milk evenly over the basbousa once it is out of the oven, and don't worry if it isn't absorbed completely at first, by the time it has cooled, the cake will have absorbed it all. Then add semolina/suji, grounded almond and water, and stir again. That is by melting 1 cup (227g) of butter, allow to sit until the milk solids have sunk to the bottom, and take only the yellow fat to use for the batter. Melted ghee: Most recipes I’ve seen for this type of basbousa use oil, but I love the rich flavor that ghee adds here. Nestlé MENA 166,627 views. Asheera May 20, 2020 May 20, 2020. Aww amazing!!! Add semolina, ground almond and water and stir until well combined. I’ll definitely be playing around with a cake version soon. Hoping it’s gonna look good too In’sha’Allah . Set aside. In a large bowl, combine butter, condensed milk and baking powder; whisk thoroughly. Now refrigerate the dish briefly just until the cream filling sets just enough so that the top batter layer doesn’t sink into it. I haven’t tried making this  Make sure that the clarified butterfat measures 3/4 cup (166g) before using. Used the clotted cream and it turned out really beautifully. Last year, I talked your ears off on what makes the ultimate Egyptian pastry shop-style basbousa, and today…I’m doing the complete opposite. I want to know I have made homemade ashtha/estha cream by using your recipe only available on internet will it work? Can it be used? Use a small spoon to draw diagonal lines into the toasted milk powder layer. And yay! Remove from oven, let … The canned cream looks like the clotted cream used by the British. I must give credit where it is due.. Hello dear I’m Sofia from India  Save my name, email, and website in this browser for the next time I comment. It should probably work well without it. Mix in the sugar, then the powdered milk, then semolina. Hi Eugenie! This looked so good! Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy. Basbousa (semolina and coconut cake) Ingredients Directions. I have made your apple tart recipe on numerous occasions and there’s never a morsel left over. I’ve honestly never tried freezing it, so I’m not sure how it will turn out if we do. We'll come back to the remaining 1 cup (100g) in a bit, but first...prepare the semolina. Thanks for the update and I’m happy you loved this recipe , Sooo excited to try it, i am not sweets lover but I love basbosa so much, it’s my all time fav and fast dessert It came out perfectly! My only dislike about the recipe is the ghee flavor but that’s just my personal preference and I saw that you can substitute oil (so I’ll definitely try that next time). In fact, you might not even agree that it should hold the title of basbousa altogether, especially if you’re from Egypt. Hi Rasha! 2. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Then as soon as it does, pour it all over. Thanks dear. Basbousa is a traditional Middle Eastern semolina cake soaked in a fragrant simple syrup. Bake again until the surface has fully set and feels done to the touch; 20 to 25 minutes. Hello I have not tested butter in this recipe but I believe there shouldn’t be any issues with using it. Set aside. I tryed the toasted milk with cakes, replace dark cocoa powder with it and it give the best tofee taste cake and topping ganash too, I know it will be great in basbosa as well ❤️❤️ Almonds: We will use whole almonds (with or without the skin) to garnish the basbousa. Wow!! As that’s happening, measure out 1 cup (100g) of the milk powder we just toasted and place it in a bowl with everything else; the sugar, cream, sweetened condensed milk, milk, baking powder and salt. Course: dessert: Cuisine: arabic: Prep Time: 15 minutes: Cook Time: 40 minutes: Servings: square. First, let’s prepare the toasted milk powder. Basbousa, also known as hareesa or namoura, is one of the most popular Middle Eastern desserts. That’s amazing news! I know how you love Lotus, I do too, and as much as I was tempted to add Lotus here, I felt like it overpowered the delicate, toffee flavor that deserves to shine. We only ask for your name and e-mail so we can verify you are human and if requested notify you of a reply. I had this on first Turkey trip way back in 2008 and again in 2012. And as i see ur notes up u said u did not try fresh eshta , i used it , and it turn out great, Hiii this recipe looks so amazing I can’t wait to try it! This recipe is based on several I’ve seen around YouTube and Instagram. This version is the simplest twist I have seen and the addition of condensed milk, although seemingly simple, takes this dessert to another level! May have to use it and see what happens . Place in fridge to cool completely, cut & serve. This one has all of the above attributes plus an exquisite caramelized, toffee-like flavor that comes from the toasted milk powder (our magical ingredient), soaked in sweetened condensed milk, and if that’s not enough…it’s stuffed with a luxurious cream filling. Thank you so much for your appreciation and I’m beyond happy to hear that you’re having great results with the recipes I post here. Carefully smooth out the lines and cover any areas where the cream is exposed.