مطبخ حواء
28-04-2014, 11:27 AM
Indian Basbusa
البسبوسة الهندية
Ingredients
2 glasses rude semolina
1/2-1 glass margarine + 2 glass narjeel
(1 glass Mafa (1 glass powder milk mix with half small can Luna tea milk or any kind of tea milk
Syrup ingredients
1 glass sugar + 3/4 glass water
Method of Preparation
Mix all the ingredients together until you have the solid dough , ball it and put it in the freezer one day before, then shred half of it ( it will give you around one glass).
Then prepare the syrup by putting the sugar and the water on the oven.
Heat the margarine and add the semolina and continue stir it until it got the gold color, then remove it away, and add on t the Mafa, and stir it.
Fife minutes after you remove the syrup away from the oven add it on the xxx while it still hot, and stir. Then add half glass of narjeel, stir again.
Put in the tray spread with margarine the mixture then spread on the service the other half of the narjeel.
Add roasted almond or cashew, and cut it, then put it in the refrigerator to become solid, and then serve it.
page: 364
البسبوسة الهندية
Ingredients
2 glasses rude semolina
1/2-1 glass margarine + 2 glass narjeel
(1 glass Mafa (1 glass powder milk mix with half small can Luna tea milk or any kind of tea milk
Syrup ingredients
1 glass sugar + 3/4 glass water
Method of Preparation
Mix all the ingredients together until you have the solid dough , ball it and put it in the freezer one day before, then shred half of it ( it will give you around one glass).
Then prepare the syrup by putting the sugar and the water on the oven.
Heat the margarine and add the semolina and continue stir it until it got the gold color, then remove it away, and add on t the Mafa, and stir it.
Fife minutes after you remove the syrup away from the oven add it on the xxx while it still hot, and stir. Then add half glass of narjeel, stir again.
Put in the tray spread with margarine the mixture then spread on the service the other half of the narjeel.
Add roasted almond or cashew, and cut it, then put it in the refrigerator to become solid, and then serve it.
page: 364