Coconut Halva Basbousa Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
• Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
• When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

Steps:

• Preheat oven to 350F degrees.
• Melt butter, allow to cool to room temperature.
• Combine sugar and buttermilk in a large bowl.
• Combine the semolina, vanilla, baking powder and baking soda in a separate bowl.
• Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well.
• Spray an 11x7 inch pan with cooking spray, pour in the mixture; You may also use a 13x9 inch pan, and bake for 25 minutes instead of 30.
• Let sit for 20 minutes.
• Bake for 30 minutes, pour sugar syrup over it while still warm.
• This is usually served with tea or coffee.
• ------ Sugar Syrup ----------.
• Combine sugar, water and juice of half a lemon in a saucepan.
• Bring to a boil, reduce heat and allow to simmer for 20-25 minutes, mixture should thicken when it cools.

Steps:

• Prepare the simple syrup first by placing the sugar, water, and lemon juice into a pan, stirring to mix and bring to boil. Simmer for about 6-8 minutes until the syrup has thickened just a little. Stir in rosewater if using. Allow syrup to cool then chill.
• Preheat oven to 350 degrees. In a saucepan melt the butter. Add the sugar, flour, semolina, coconut, milk, baking powder and almond extract, mix thoroughly. Do not allow to burn.
• Pour the mixture into a buttered 8" square baking pan, flatten the top and bake in oven for 30-35 minutes or until the top is golden.
• Remove halva from oven and cut diagonally so that you have diamond shaped portions. Prick the cake all over using a toothpick. Pour the chilled simple syrup evenly over the top and decorate with a whole almond on each diamond shaped piece. Serve hot or at room temperature.

Steps:

• In a large bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add powdered sugar, almond extract, and salt; beat until combined. Beat in egg yolk. Beat in as much of the flour as you can with mixer. Stir in any remaining flour and 1 cup toasted coconut.
• Divide dough in half. Shape each half into 8 inch roll. Brush rolls with egg white, then roll in 1 1/2 cups coconut to coat. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 24 hours.
• Preheat oven to 375 degrees. Cut rolls into 1/4 inch slices. Place slices 1 inch apart on ungreased cookie sheet.
• Bake for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to wire rack; cool.

Steps:

• Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.
• Add 1 tsp Vanilla Extract.
• In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken. I like to keep the heat on medium and just be patient for it to thicken rather than turn up the heat and burn the cornstarch.
• * It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking.
• At this time you can add Mango pieces fresh or frozen and let them break down into the custard.
• Turn heat down to low. Cook for 5 minutes.
• Take mixture off heat and wait until the temperature goes down a little.
• You're almost done. Pour the Mehalabeya into individual dessert dishes.
• Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up.
• * Serve with more fresh Mango if you like.
• Refrigerate and Serve Mahalabiya cold.

Steps:

• Preheat oven to 350°.
• Combine the flour, cocoa powder, baking soda and salt in large bowl; set aside.
• In another large bowl cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
• To the butter mixture, add the eggs and mix well. Next add the milk and vanilla extract. Blend for another minute.
• Stir in the flour mixture and beat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and the vanilla chips.
• Arrange the cookies on a parchment lined baking sheet.
• Leave several inches between each cookie as they will need room to expand.
• Bake for about 10-12 minutes. Remove from oven, cool cookies on the sheet. Remove the cookies after 1 minute and cool on wire rack.