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Basbousa - No Butter, No Oil, No Sugar Eggless Semolina Coconut Cake

eggless suji oats coconut cake
Basbousa is a Lebanese cake that uses semolina flour, which is healthier alternative to white/all-purpose flour. What attracted me most to the eggless cake was its use of semolina, yogurt & coconut. The native Egyptian cake also belongs to traditional Middle East.
The sweet moist cake made from cooked semolina uses soaked simple syrup that gives Basbousa a glossy look.

If health is a top priority, but you still want to indulge in, this guilt-free Basbousa cake can come in handy.

 This yogurt cake flavored with coconut is the solution to all your cake baking problems.  Simple, quick, and healthy sugar-free semolina cake recipe that you would want to bake again and agai

The semolina (suji)-coconut cake is sweetened with dates and flavored with coconut. The roasted semolina flour takes its taste to another level. If this isn't enough, I have added oatmeal to the recipe to include some fiber to the recipe.

Oatmeal benefits are aplenty. Let's do a recap here


This is my take on the famous Lebanese Basbousa cake - Mediterranean sweet semolina cake.

I must say this is the tastiest cake on earth.

Here's some feedback on this cake by Radha Natarajan:
feedback on modified Basbousa by Radha Natarajan


Enjoy the modified Basbousa guilt free!

Eggless Semolina Coconut Cake Ingredients
Suji - 1 cup (roasted)
Coconut- 1 cup (desiccated - I dried fresh coconut on gas)
Oats- 1/4 cup
Curd- 1/2 cup
Milk- 1/2 cup +1/4 cup
Cream- 1/4 cup (I used malai)
Baking soda- 1/2 tsp
Lemon juice - 1 tsp
Dates- 8-10 pieces (if you like it sweeter, you may add more dates or replace dates with sugar)
Almonds -15-20 (8-10 for garnishing)
Cinnamon- 1 tsp
Nutmeg powder - 1/4 tsp (optional)

suji cake before baking


semolina oats cake
Eggless Suji-Oats Cake Procedure

  1. Roast suji.
  2. Roast coconut (if you have desiccated powder, then no need for roasting. I had fresh ground coconut, so I had to roast it on gas).
  3. Mix suji and coconut.
  4. Roast Oats for 2-3 mins (keep an eye on oats, they roast too quickly).
  5. Once Oats are roasted, add 1/3 cup of milk to them.
  6. Meanwhile, boil dates with little water until they become tender. Remove the scum.
  7. Mix cream, 1/2 cup milk,  and curd.
  8. Add cinnamon, nutmeg to the milk mix.
  9. Whisk milk mix with dates, almonds, and oats. I used a whisker to blend everything well.
  10. Add this to suji-coconut mix.
  11. Blend well, but do not over mix.
  12. The batter should be like idli batter.
  13. Take baking soda and mix with lemon juice.
  14. Instantly mix with the batter. Just mix twice.
  15. Pour the batter in a greased baking pan.
  16. Refrigerate the batter for 30 minutes
  17. Preheat the oven for 10 mins at 180 degrees.
  18. After half an hour, take out the batter and cut into shapes and place chopped almonds on each piece (as in the picture).
  19. Bake the cake at 180 degrees for 20-25 mins (time may vary depending on your oven). I baked in microwave convection.
  20. Check after 25 minutes. If done, let the baking pan stay in the oven for 10 mins.
  21. Let the cake cool down completely. Do not touch unless it has cooled down. (I suggest keeping it for an 1 hour or longer). Else, the cake may crumble.
  22. Enjoy this healthy Basbousa cake with a cup of tea!
  23. You may bake this semolina coconut cake no sugar on a stovetop - Place the baking pan in a cooker covered with the lid without whistle. Keep the flame on high for 2 minutes and then lower the flame. It will take about 20- 25 minutes for baking the sugarless cake with semolina and coconut.
  24. Enjoy a finely baked aroma while the cake is baking!

Happy baking this eggless sugarfree semolina cake with coconut guilt free.

4 comments:

  1. Lovely blog ! Delicious healthy cake . Going to try :-) best wishes

    ReplyDelete
    Replies
    1. Hearing some good words from an expert like you is a big deal for me. Thank you so much, Radha ji. You're my mentor. Thank you for all the recipes you have shared.

      Delete

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