Basbousa / Namoura | A Middle Eastern Delicacy

This months Home Baker's challenge was held by Nupur of UK Rasoi and she selected a variety of Arabian delicacies. When I went through the recipes, I was instantly hooked to the Basbousa. In fact I have been hooked with this sweet for quite some time. I have never tried it but something about this dessert felt so rich and heavenly. I am not sure whether it is the use of dessicated coconut or the combination of almond extract and rosewater but something about this dessert seemed to touch the right spot. And just as I believed this dish is heavenly in every bite. It is best served slightly warm so feel free to zap it into the microwave for few seconds.

~*What U need*~ Fine semolina - 1/2 + 1/8 cup All purpose flour - 1/4 cup Shredded coconut - 3/4 cup(I used homemade, check notes) Milk - 1/2 cup Sugar - 6 tbsp Egg - 1/2 of an egg Almond extract - 1/2 tsp Baking powder - 1/2 tsp Butter - 4 tbsp Blanched almonds - 16 For the sugar syrup: Water - 1/2 cup Sugar - 1/2 cup Lemon juice - 1 tbsp Rose water - 1/2 tbsp How I Made it: First prepare the sugar syrup. This is because the syrup should be completely cool when pouring onto the cake. Bring the water, sugar & lemon juice to a boil. Reduce the heat to medium low and simmer for 6 mins. Add the rosewater and simmer for another 3-4 mins. Transfer the syrup into a measuring jug and let it cool down. Lets make the cake. Mix together the semolina, flour, coconut, sugar & baking powder. Melt the butter, add the milk, egg and almond extract and mix till combined. Add this to the dry ingredients and mix well. Prepare the pan with butter. Transfer the mixture into the baking pan. Place the blanched almonds on the top. Preheat the oven to 350°F. Bake for 20 mins. With a buttered knife cut into pieces. Bake for another 20 mins. Once baked, retrace the cuts made with a knife. Pour the syrup over the warm Basbousa. ** My notes: ** To blanch almonds, soak the almonds in warm water for 10 mins and then peel the skin. Pat dry the almonds and use as needed. ** To make fresh dessicated coconut at home, dry roast freshly grated coconut in very low heat for 6-8 mins or till there is no water remaining when touched. Allow to cool and then blend in a coffee grinder with 1 tbsp of sugar till fine.

Serve warm!!!

So thats it Folks...
With Love,

Signs off!!!

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Rose Milk with Sabja/Tukmaria/Basil/Falooda seeds

Basil seeds aka Falooda seeds ~ I have never been familiar with these seeds until few summers back. To be precise, the summer that I got married. I was introduced to it by none other than my hubby. It was a Sunday, mid-Agni and we had booked movie tickets for a morning show. By the time we were back it was 12 in the noon and quite humid that we were sweating all over. We needed a drink and that is when the huss stopped by the soda factory that he has been visiting right from his school days. That was the first time that I had rose milk and I was given a large glassful of chilled rose milk with these seeds floating around. One mouthful and I really loved it and since then it has been soda factory rose milk whenever we pass that shop.

It was quite a summer this time with the mercury rising to 42C. And then there were showers, relieving showers. Just when I thought that the blazing summers had come to an end, it started again. Yes it is super hot in the morning and then we have cool showers in the evening. We needed cool, refreshing drinks to cope up with this two-faced weather and so I tried copy-cat-ing the soda factory rose milk for our brunch drink.

~*What U Need*~ Full Fat Milk - 1 1/2 cups Water - 1/2 cup Rose Syrup - 1 tsp Rose water – ½ tsp Sugar – 4 tbsp or to taste Sabja seeds - 2 tsp soaked in water for 30mins

How I Made it:
Soak sabja seeds in little water for 30 minutes till soft and transparent. Blend the rest of the ingredients. Cover and refrigerate until serving. When serving pour into glasses, top with soaked sabja seeds and serve...

Serve chilled always!!!

So thats it Folks...
With Love,

Signs off!!!

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Rose Milk | Rich and Creamy | Summer Special

The scorching heat here calls for something cool and refreshing to beat the heat everyday. I have always been an ardent fan of rose milk. I just love the smell and flavor of the milk. It makes you feel royal. On the healthy side, Rose syrup is a perfect cooler. The sweet preserve that is made out of Rose petals – Gulkand is widely consumed for its cooling properties and its unique flavor.

Some benefits of Gulkand / Rose Petals / Rose syrup # Reduction of heat in the body, # Reduces in eye inflammation and redness # Strengthening of the teeth and gums, and the treatment of acidity

~*What U Need*~
Milk – 2 cups
Sugar – 4 tbsp
Rose water – ½ tsp
Rose syrup – ¼ tsp
Vanilla ice-cream – 1 cup / 2 scoops (optional)

How I Made it
Blend all the above ingredients. Alter the rose syrup to your taste.

Serve chill in tall glasses. You can also add a dollop of ice cream on top and serve.

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Musk Melon in Rose Syrup | Summer Special

It is melon season here... Muskmelons and watermelons are abundant everywhere. These melons are perfect coolers for the ever rising temperatures in Chennai. The heat is scorching out here and I have been browsing for fruits and food items which will cool our bodies and this is one of them... Click here to know more on the health benefits of musk melon.

Serves - 2

~*What U Need*~
Muskmelon - 1
Milk - 1/2 cup
Sugar - 4 tbsp
Rose syrup - 1/2 tsp
Ice cubes - 5

How I made It

Cut the musk melons into halves.

De-seed the melon.

Scoop out the pulp.
Add milk, sugar, ice cubes and the musk melon pulp and blend well...
Add the rose syrup and mix well.

Serve chill.

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