Basbousa (Egyptian Recipe with Semolina) Eggless

Semolina is a popular treat in Middle East and parts of Europe.Some are with Eggs and some without eggs with Yougurt.Honey based or sugar based syrup used.This a very simple baked dessert in Middle eastern houses and made often at home.This is a traditional dish of middle east soaked in syrup and made with lot of nuts.

Ingredients
Step 1

• Semolina- 2 and 1/2  cup
• Dessicated coconut-1 cup
• Sugar-  1 cup Caster/powder sugar
• Flour-1/2 cup
• Thick Yogurt- 200 gm
• Unsalted Butter/ Ghee-200 gm
• Vanilla essence-few drops
• 30 gm blanched cashew and almond
• Milk- as per use
• Baking powder-1 tp

Step 2
Syrup

• Sugar-1 and 1/2 cup
• Water- 1 cup
• Lemon Juice-2 tbsp
• Rosewater-1 tp

Method
Step-1

1. Preheat the Oven to 190*c
2. Mix Semolina,Coconut,Sugar,Flour, Yogurt,Melted Butter,Baking Powder,Vanilla essense together.If the mixture looks thick then add little milk to make it semithick.Keep it aside for 15/20 mins. Add little shaved nuts in the batter and rest use for garnish.
3. Grease the Baking Tray with ghee or butter  and pour the mixture and bake in 180* for 35 to 40 min in OTG.

Step 2

1. Make Sugar Syrup which will be semi thick with water,sugar,lemon juice and rose water.Cool it down.
2. Once the Basbousa is baked pour the  syrup on the baked tray and let the syrup get soaked inside the Baked Semolina Cake.(Cover and Keep)

Cut into Diamonds and Spread chopped or shaved nuts on top.

Serve it hot or cold.Delicious dessert is made for all.

NOTE-Ghee gives a lovely flavour.

Recipe by Chef Dimple.

Rosho-Puli with Khejur Gur

Rosho Puli is a traditional Bengali Dessert.This dessert is being relished by generation after generation.Both my grandmoms used to make and then my Mom.I learnt this from my mom.This creamy dessert reminds me of childhood.This Noboborsho I made and relived my childhood days with my family.I made it with DatePalm jaggery called Khejur Gur but you can make with sugar too.

Ingredients for Step 1

• Coconut grated-1(1 small bowl)
• Semolina(1/4th bowl)
• Date Palm Jaggery-1 bowl (or can use sugar)
• Ghee-2 tp
• Milk-1 tbsp

Ingredients for step 2

•  Milk-500 gm
• Green Cardamom-4
• Batasa-Few
• Date Palm Jaggery-1/2 cup(Sugar if you donot have jaggery)

Method for Step 1

1. First take a pan,add ghee.Heat the ghee.
2. Now add samolina first and then grated coconut and saute it for min in low flame.
3. Now add jaggery and mix it well.Add 1 tbsp milk and saute till it binds together and leaves sides.
4. Take it out on a plate and cool it down.
5. Shape it like small puli or small cylinder shapes.
6. Keep it aside.

Method for Step 2

1. Pour full cream 500 gm milk in a pan and bring to boil.Add green cardamom and continue to cook.
2.  Add batasha and jaggery and reduce it to 50%.
3. Then add the Puli at last and serve hot or cold.

Written Recipe by Chef Dimple

Dessert-Sooji ar Khejur Gur er Barfi

Ingredient
Sooji-2 cups
Sugar-2 cups
Palm Jaggery-half cup(date palm)
Milk-2 cups
Water-1 cup
Ghee-2 big spoons
Raisins-few

Method
1-First take a pan and dry roast the Sooji till it turns light brown.
2-Add ghee and fry with the Sooji and add milk and water.
3-Once the Sooji starts to boil add sugar,raisins
4-Keep on stirring till the Sooji is semi thick.
5-Now add  small pieces of Palm Jaggery and mix well with Sooji and the Sooji is done when it leaves the sides.
6-Grease a plate with ghee and pour the Sooji and spread it thick.Leave it to cool.
7-Now cut into different shapes and decorate it and store in a fridge.
Recipe by Dimple

Sooji Barfi

Sooji Barfi

This is a very good evening snack for kids and adults.Can be stored for few days in a fridge.Very very healthy for children .In my house my children love these barfi's and can be given in their tiffin .Earlier days there were hardly any shops outside the house which sold snacks or street food mainly in small cities.I come from a steel city where most of these foods were common at home.We used to eat this in the evening,morning or even had in school.Very close to my heart.Brings back childood days.

Ingredients

Sooji-1 cup
Sugar to taste
Ghee-3 spoons
Milk-3 cups
Kaju paste-2 spoons
Kismis paste-2 spoons
Cardamom-pinch

Method

Put  ghee in a kadai and in that ghee put the sooji.Fry the sooji till golden.

 Then add milk,sugar,kaju and kismis paste.Bring it to boil.

 Now add cardamom powder and keep on stirring till the sooji is dry and has left the kadai from the sides.

Put it in greased plate and put it in the fridge for 10min till the sooji is set.

Cut like barfi's and serve.

Can store it for few days.

Recipe By Chef Dimple

Mango Gel Cake

Mango Gel Cake

This is a lovely dessert in summers as you get mangoes in the market.Fresh mangoes are used to make this dessert.Kids love this cake as it is soft and creamy.Very easy to make this cake but you need few hrs to set this cake.You can use stawberries,pineapples too.The taste and the aroma will change.The cake looks very pretty.

Ingredients

1. Milkmaid-half tin
2. Gelatine-1 spoon
3. Mangoes Chopped-200gm
4. Two in one Icecream-Strawberry flavour
5. Mango essence-Few drops
6. Mango slices for garnish.

Method

• Dissolve the gelatine in half cup water in the pan of hot water.
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• Blend together milkmaid,dissolved gelatine,mango essence,in a blender.
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• Now add mango pieces and blend again.Add cream also.
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• Pour into the wet mould.Leave to set in the fridge.
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• When set pour half melted ice-cream mixture on top and layer it on the mango layer.
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• Again allow it to set on the freezer.Once set take it out and serve.
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• You can also garnish with mango slices.

Recipe by Chef Dimple