Ingredients
For the Basbosa
3 cup semolina flour
1½ cups sugar
2 teaspoons baking powder
4 tablespoons clarified butter or soft butter
1½ cup yogurt
1 cup coconut (optional)
½ tablespoon ground cinnamon
1 tablespoon tahini
syrup
Rose Water rice pudding
¾ cup milk
½ cup sugar
⅓ cup condensed milk
2 teaspoons rose water
1½ cup cooked Egyptian rice
¼ cup heavy cream
2 teaspoons cornstarch (Optional)
3 cup semolina flour
1½ cups sugar
2 teaspoons baking powder
4 tablespoons clarified butter or soft butter
1½ cup yogurt
1 cup coconut (optional)
½ tablespoon ground cinnamon
1 tablespoon tahini
syrup
Rose Water rice pudding
¾ cup milk
½ cup sugar
⅓ cup condensed milk
2 teaspoons rose water
1½ cup cooked Egyptian rice
¼ cup heavy cream
2 teaspoons cornstarch (Optional)
Method
For the Basbosa
- Mix of flour, sugar, and baking powder well.
- Add the melted butter with the finger tips till it gets mixed with the other components.
- Add the yogurt and mix it well till you get soft dough.
- You can add chopped coconut to the dough.
- Mix ground cinnamon with small amount of the dough and set aside for filling.
- Brush an individual oven-proof mould with tihini.
- Place dough in half the mould size then put small amount of the filling followed with another amount of the dough till its surface.
- Bake in an oven of 180°C for 15 minutes.
- Place the syrup on the hot Basbosa.
For Rose Water rice pudding
- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.
- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.
For the Caramel
- Place Sugar in to a pan and cook to a caramel color. Add rose water.
- Reduce the heat and cook till hard crack.
- Pour a thin layer over the set rice puddings and leave to cool
- Mix of flour, sugar, and baking powder well.
- Add the melted butter with the finger tips till it gets mixed with the other components.
- Add the yogurt and mix it well till you get soft dough.
- You can add chopped coconut to the dough.
- Mix ground cinnamon with small amount of the dough and set aside for filling.
- Brush an individual oven-proof mould with tihini.
- Place dough in half the mould size then put small amount of the filling followed with another amount of the dough till its surface.
- Bake in an oven of 180°C for 15 minutes.
- Place the syrup on the hot Basbosa.
For Rose Water rice pudding
- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.
- Bring the milk to the boil with rose water, sugar, add condensed milk.
- Add the cooked rice and simmer for 30 minutes, stirring occasionally.
- Add heavy cream. Set aside for 5 minutes.
- If needed, add cornstarch with small amount of water in a small bowl separately, stir well till combine and add gradually to the mixture till become heavy.
- Set in to the glasses and leave to cool.
For the Caramel
- Place Sugar in to a pan and cook to a caramel color. Add rose water.
- Reduce the heat and cook till hard crack.
- Pour a thin layer over the set rice puddings and leave to cool
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