Basbousa with Puck All-purpose Cream

Creamy, crunchy and easy to make bassboussa with Puck All-purpose cream.

  • DIFFICULTY Easy
  • COOKING TIME < 1 hour
  • CUISINE Arabic
  • A RECIPE FROM PUCK

  • 3 Eggs
  • 1 Cup Yogurt
  • 1 Cup Oil, Vegetables
  • 1 Cup Sugar
  • 3 Tablespoons Corn starch
  • 2 Cups Semolina
  • 1 Cup Coconut, Shredded
  • 2.5 Cups Milk
  • 3 Tablespoons Sugar
  • 1 Tablespoon Baking Powder
  • 170 Grams (gm) PUCK All Purpose Cream
  • 2 Cups Water
  • 2 Cups Sugar
  • 1 Teaspoon Lemon Juice
  • 1 Cup Rose water
  • 1 Cup Chira
  • 2 Tablespoons Almonds, Sliced
  • 2 Tablespoons Pistachio, Powdered

Instructions

Step

1
In a bowl, Mix the eggs with sugar.

Step

2
Mix the yogurt with sugar and starch in another bowl. Add to the mixture.

Step

3
Add the semolina, then add the coconut with continuous mixing.

Step

4
In a bowl, combine milk, sugar, Baking Powder, mix them, and then add the cream Puck and mix again

Step

5
Bring the mold and then put a layer of semolina mixture, then pour the mixture of cream and then place another layer of the mixture

Step

6
Bake for 40 minutes.

Step

7
To prepare the Syrup, Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.

Step

8
Remove the Basbousa from the oven, top it with chestnut, coconut, almonds and pistachio.

Comments

No comments found

Add your comment

Submit