Food comes in several varieties but when one food item is loved, you’ll see many people talk about its enticing flavor and delectable taste. Most times, it is not the taste that amazes people more but the flavor of the meal that captivates people’s attention very easily. Basboosa is delicious, nutritious, enticing and you won’t know what you’ve missed until you have a taste of this dish. A few tips and you’ll make your own basboosa right there in your kitchen.
Health Benefits
Baboosa is a nice recipe and it is healthy too. It houses most of the vital nutrients the body needs to remain healthy. Its intake should be encouraged since it is good for human body.
Milk is one of the ingredients of Basboosa and it is rich in protein and calcium plus other nutrients vital for the development of the body system. Protein helps build up the tissues of the body the same way that calcium strengthens the teeth and the bone.
Lemon is also another ingredient in this recipe. It is known for its antioxidant properties and its ability in boosting the immune system.
Ingredients
2 cup sugar
1 cup water
2 tbsp lemon juice
1 tbsp butter- softened
1 cup sugar
2 egg
1 tsp vanilla extract
2 cup semolina
1 tbsp baking powder
1 tbsp baking soda
1 cup milk
1 almond- split and blanched
How To Make Baboosa
- Dissolve sugar in a saucepan with water, add lemon juice boil for 6 minutes, remove from heat and keep the sugar syrup aside.
- Mix in a bowl butter, sugar, egg, vanilla and place it aside.
- Combine and mix semolina, baking powder, baking soda in another bowl and add to the butter and egg mixture but in a very slow tempo. Spoon in the milk and mix well.
- Stir in the mixture into baking dish, mix well with a spoon, make diagonal lines from left side to right side with your butter knife and bake for 30 minutes.
- Remove from oven and garnish it with sugar syrup, allow it to cook for 15 minutes and enjoy.
Trivia
It is easier to make butter from the milk of sheep, goats, donkeys, and cows than camel’s milk. The low content of fat globules in camel’s milk makes it difficult to process it into butter.