Eggless Coconut Basbousa (Arabic Traditional Sweet)

This month's  baking event,  Home Baker's Challenge  Started by Priya Suresh’s , hosted by Nupur, suggested Arabic desserts(  Kanafeh, Basbousa,Knafeh  ( version 2 ),Date and Walnut filled cookies)for this month's challenge.

 Already ,I have planned to prepare  basbousa sweet this Ramadan, by the way I have selected basbausa for this month Home baker's challenge.  

Here in Dubai,  KFC, Al Taza , Al Farooj, Baith Al Mandi etc,.(all near my home) and many other Arabic Restaurants have this kind of famous sweet called basbousa

Basbousa is an Arabic Traditional Sweet, its like our kesari and this Basbousa is similar to our Traditional Sweet Recipe "Dhammadai"  தம்மடை.(Will post later)

Recipe Source: The Cookie Shop

Semolina Cake /Soji Cake/Eggless Coconut Basbausa/Arabic Traditional Sweet

For Syrup:

1.  sugar - 200 gram
2.  water - 100 ml
3. Drops of lemon
4.  orange blossom water - 1 teaspoon
5.  rosewater - 1 teaspoon

For the cake:

1.  semolina - 225 gram
2.  caster sugar - 100 gram 
3. unsweetened desiccated coconut - 1/2 cup
4.  teaspoon baking powder - 1/2 tspn
5. 2 tablespoons of the syrup ready and cold
6. 1 cup milk (this is the minimum you will need, but you may need more, according to your semolina)
7.  vanilla extract - 1 teaspoon
8.  melted butter - 20 g
9. tahini (sesame paste) or Butter
10. blanched almonds

Make the syrup:

In a small saucepan, combine sugar and water. Bring to heat and cook, stirring until it boils. Add drops of lemon and boil for 3 minutes. Let cool and mix the rose and orange blossom water.

 Make the batter:

Grease a baking dish with tahini and set aside.

In a large bowl, mix semolina, sugar, coconut and baking powder. Make a hole in the middle of the dry ingredients and add the butter, vanilla, syrup and milk gradually. Mix with your hands. The semolina will absorb the milk  – add more little by little, until the batter looks and feels like a thick porridge. Pour the mixture into the greased baking dish, cover and let rest for about 12 hours.( I kept only 3 hours)

Preheat oven to 400F (or 200°C). With a knife, mark 3cm squares in the dough, and place an almond in each square. Bake until dough rise a little and pass the toothpick test, about 15-20 minutes. Remove from oven, cut squares where once you’ve checked the lines and return to oven for a few minutes to brown.

Heat the syrup. Soak the hot cake with the syrup while hot and let cool very well to remove from the pan. Serve with the remaining syrup.

 It must be prepared one day in advance because the batter has to rest overnight before baking. 

Ramdan Day 23
Iftar Menu

1.  Mutton Veg Kanji /Mutton Rice Porridge/Soup
2. Basbausa Arabic Sweet
3. Nannaari Sharbath
4. Urad Dhal Pepper Vadai
5. Mutton Cutlet
6. Ketti Chutney
7. Colourful Milk Agar Agar
8. Boiled Peanut
9. Fruits ( Orange, Apple, Grapes, Watermelon)
10. Dates

Linking these to Ramadan and Eid Recipes hosted by the doctor cooking and Ahlan Ramadan hosted by the big sweet tooth rafa & gayathri's  walk through memory lane

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How to Prepare Arabic Harees - Harees with Mutton Kheema

Harees with Mutton Kheema/Arabic Ramadan Soup Harees
Arabic Recipe - Harees

Every year in the Month of Ramadan all Muslims prepare their own traditional food varieties for Iftar.

During Ramadan I used  cook varieties of kansji/soup/porriage Link ( Mutton kheema kanji, chicken kheema kanji, Veg Noombu kanji, Diet Noombu Kanji Cumin & Coconut Rice Soup,Hyderabadi Haleem, veg Soup, Spinach Soup Tomato Soup, Spicy Green Garden Soup. for iftar.

In Middle East countries especially U.A.E ,Saudi, for Iftar often they use to make their most famous traditional soup  Meat Harees or Chicken Harees with very light spices and less oil.

Cooking Time: 30 minutes

Preparation Time: 10 minutes

Soaking Time

Serves: 3 Persons

Tempering -1

Butter – 1 tspn

Chopped Onion  - 1 no

Chopped Garlic – 3 pod

Cinnamon powder – ¼  tspn

Cumin, Roasted powder – ½  tspn
White pepper powder - ½ tspn
Cracked Wheat or (whole Wheat)- 200gram
Mutton Khmeea - 200 gram

Tempering – 2

Butter – tspn

Cinnamon powder - 1/4 tspn

Cumin, Roasted Powder - 1 tspn

olive oil – required qty

Water

Method

Soak wheat over night or (8 to 10 hours)

In a pressure cooker add little butter fry chopped onion, and garlic.

add meat, soaked wheat and salt toss well.

add water ,cumin powder, cinnamon powder and close the cooker lid keep the flame medium high leave 5 whistles

and keep the flame low and cook for 15 minutes.

Remove from the heat and blend Harees in blender to a 3/4 coarse paste.

or leave it to cool and grind in a mixie.

Heat a small pan add butter, cumin and cinnamon fry for half a minute and add immediately to  Harees and mix well.

Transfer them to the serving bowl and add olive oil over the harees

Note:

You can make side dish for Harees such as Chicken Baji orFalafil 

You can add burgal or oats instead of wheat.

Arabs use mutton with bones or chicken with bones  , here I have used minced meat (Mutton Kheema)

Very light  and healthy porriage/soup

You can use only olive oil also.

Very Tasty and healthy Harees is ready to serve in Iftar.

Ramadan Special Iftar Menu
Chicken Kanji
Mutton Kheema Harees
Urad Dal Vada
Dahi vada
Mango Tank

Ramadan Special Iftar Menu

July 2014

Ramadan day -17- iftar menu
Traditional hyderabadi haleem
Roo apsha rose milk
Onion bajji
Dates

Linking these to Ramadan and Eid Recipes hosted by the doctor cooking and Ahlan Ramadan hosted by the big sweet tooth rafa

Chicken Harees
Mutton Keema Kabab
Tri colour fruits and nuts agar agar
Hyderanadi Nijami Biryani
Chennai Chicken Biriyani

Badam Pista Ice Cream/ Badam Flavour Pista Kulfi Ice/Kuchi ice

Badam Pista Ice Cream/ Badam Flavour Pista Kulfi Ice /Kuchi Ice
Already I've prepared here Tulsi Green Tea  Pista ice cream 

Who will say no to this yummy colorful ice cream? Here in Dubai's hot summer season & Iftar. I've prepared this yummy kulfi ice cream for my son Haneefuddin.

Ingredients

milk 300 ml

corn flour powder – 3 tspn

pista flakes –  3 tsbspn

sugar – 100 gram

badam essence – 3 drops

Saffron – ½ tspn

Method

Boiled the milk with saffron, and sugar till it reduces to 200 ml

mix corn flour powder with water  add it to the milk little by little without any lumps and boil for 2 minutes.

Add badam essence and pista flakes. Stir it continuously and remove from the heat, leave it to cool.

Transfer the ice cream mix into a container close it with a lid and keep it in the freezer for 2 hours.

After two hours take the mixture from the freezer and run it in a mixie buzz mode 2, 3 times and pour the ice cream mix into   ice cream mould keep it inside the freezer once again for 6 to 8 hours.

All age groups favourite ice cream.

Linking to Gayathri's walk through memory lane hosted by sapana

Linking to Rafeeda's Ahlan Ramadan