Coconut Halva Basbousa Recipe In Farsi

BASBOUSA SEMOLINA CAKE

Steps:

• Mix the semolina, sugar, and baking powder.
• In another bowl, melt the ghee in the microwave and mix in the honey until fully incorporated.
• Pour the ghee into the bowl with the semolina mixture and mix until all the semolina is incorporated.
• Add in the yogurt and mix until you have a squishy dough.
• Grease a 12-inch round baking pan (or a similar size rectangular pan) with tahini and lightly press the dough into it until smooth and even.
• Let rest uncovered for at least an hour.
• While the dough rests, start on your simple syrup by dissolving the sugar and water in a saucepan on the stove.
• Bring to a boil and add the lemon juice, stirring until it thickens. Add in the orange blossom water then set aside for when the basbousa is ready.
• Preheat the oven to 350 ℉ (180 ℃). Cut diagonal lines into the basbousa so you have diamond shapes, and garnish with nuts of choice. Bake for 18-22 minutes or until the top is golden.
• Pour sugar syrup on top as soon as it's out of the oven, and wait for all the syrup to be absorbed before serving.

COCONUT HALVA (BASBOUSA)

Steps:

• Prepare the simple syrup first by placing the sugar, water, and lemon juice into a pan, stirring to mix and bring to boil. Simmer for about 6-8 minutes until the syrup has thickened just a little. Stir in rosewater if using. Allow syrup to cool then chill.
• Preheat oven to 350 degrees. In a saucepan melt the butter. Add the sugar, flour, semolina, coconut, milk, baking powder and almond extract, mix thoroughly. Do not allow to burn.
• Pour the mixture into a buttered 8" square baking pan, flatten the top and bake in oven for 30-35 minutes or until the top is golden.
• Remove halva from oven and cut diagonally so that you have diamond shaped portions. Prick the cake all over using a toothpick. Pour the chilled simple syrup evenly over the top and decorate with a whole almond on each diamond shaped piece. Serve hot or at room temperature.

BASBOUSA

Steps:

• Heat oven to 350F.

BASBOUSA: ALMOND COCONUT SEMOLINA CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Place the butter in a small bowl and melt in the microwave. Set aside.
• In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina, baking powder and milk. Finally stir in the melted butter, and let the mixture sit briefly so that the butter is absorbed.
• Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the 350 degrees F-heated oven for about 40-45 minutes. If necessary, broil ever so briefly so that the top of the basbousa gains color. Watch carefully. When ready, remove from oven.
• While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
• As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
• When ready to serve, top the cake with the coconut chips and the coconut and shaved almonds. Slice and enjoy!