Difference between revisions of "Basboosa III"
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* 1 teaspoon ground [[cardamom]] | * 1 teaspoon ground [[cardamom]] | ||
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# First make the syrup by placing the [[water]] and [[granulated sugar|sugar]] in a medium sized saucepan. | # First make the syrup by placing the [[water]] and [[granulated sugar|sugar]] in a medium sized saucepan. | ||
# Add [[cardamom]], [[rose water|rosewater]], [[lemon juice]] and boil on medium heat for 5 minutes, until [[granulated sugar|sugar]] dissolves. | # Add [[cardamom]], [[rose water|rosewater]], [[lemon juice]] and boil on medium heat for 5 minutes, until [[granulated sugar|sugar]] dissolves. | ||
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[[Category:Arabian Desserts]] | [[Category:Arabian Desserts]] | ||
[[Category:Cardamom Recipes]] | [[Category:Cardamom Recipes]] | ||
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[[Category:Rose water Recipes]] | [[Category:Rose water Recipes]] | ||
[[Category:Semolina Recipes]] | [[Category:Semolina Recipes]] | ||
[[Category:Yogurt Recipes]] | [[Category:Yogurt Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Latest revision as of 07:11, 14 July 2012
Description
Semolina cakes
Ingredients
- 200 ml (7 fl oz) melted butter
- 650 g (1 lb 7oz) fine semolina
- 300 ml (½ pint) natural yoghurt
- 250 g (9 oz) Sugar
- 4 eggs, beaten
- 3 level teaspoons baking powder
- 2 dozen whole blanched almonds
Syrup
- 250 g (9 oz) sugar
- 500 ml (18 fl oz) water
- 2 teaspoons lemon juice
- 2 teaspoons rose water
- 1 teaspoon ground cardamom
Procedures
- First make the syrup by placing the water and sugar in a medium sized saucepan.
- Add cardamom, rosewater, lemon juice and boil on medium heat for 5 minutes, until sugar dissolves.
- Set aside to cool.
- Place sugar in a large bowl, add butter and beat well.
- Next add the eggs and beat with the sugar and butter.
- Mix well.
- Stir in semolina, baking powder, yoghurt and mix very well,.
- Place in a medium rectangle dish about 33x27x5cm (13x10x2inches) and decorate with almonds.
- Bake in oven at 180°C (350°F) gas mark 4 for 30 minutes.
- Remove the basboosa from the oven.
- Cut into diamond or square shapes, then pour the cold syrup over the basboosa.
