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Suji Cake – Basbousa with Chilean Cherry Twist

For all those who have been asking for an alternative to Maida, this Suji cake is a wonderful refreshing change. Basbousa is a middle-eastern delicacy infused with lemon syrup; but today am giving it Chilean Cherry makeover. Go for this without waiting as Cherry season will last only in December / January. And you can bake this without oven too.

0:00 – Meghna Introduces Basbousa Cake
0:18 – Mixing dry ingredients to make Suji Cake
1:08 – Mixing wet ingredients
1:30 – Adding Baking Powder
1:40 – Mixing dry ingredients to wet ingredients
1:50 – Meghna explains baking temperature
2:25 – Greasing, Filling & Preparing Baking Tray
2:55 – Placing Cake in Oven
3:05 – Preparing Cherry Syrup Ingredients
4:00 – Place Cherry syrup to boil
4:20 – Moist Suji Cake with Cherry Syrup
4:40 – Serving Cherry Basbousa Cake
5:10 – Meghna tastes Cherry Basbousa Cake

Ingredients :
1 + 1/4 cup Semolina (Suji/Rava)
1/2 cup Powdered Sugar
1/2 cup Desiccated Coconut
1 tsp Baking Powder
Pinch of Salt
1 cup Milk (at room temperature)
1/3 cup Oil (odourless / alternatively melted butter can be used)
1 tsp Vanilla Essence
3/4 cup Water
1/2 cup Sugar
1 Lemon Juice
7-8 Chilean Cherries, chopped
Whipped Cream & Chilean Cherries for toppings

Method :
Take a mixing bowl for dry ingredients
Add 1 + 1/4 cup Semolina (Suji/Rava)
Add 1/2 cup Powdered Sugar
Add 1/2 cup Desiccated Coconut
Add a pinch of Salt, mix it and keep aside
Take another mixing bowl, add 1 cup Milk (at room temperature)
Add 1/3 cup Oil
Add 1 tsp Vanilla Essence, mix it well and keep aside
Now add 1 tsp Baking Powder in dry ingredients
Mix it and add into wet ingredients mixture
Mix it well and rest for 10 minutes
Grease a baking tray and dust some suji in it
Pour batter in the tray
Keep in pre heated oven and bake at 180⁰ for 25-30 min
(To bake it on stove, pre-heat steamer along with a stand in it, then place cake tin, cover lid with a cloth and bake for 40-45 min)
Further to make Cherry Syrup, take a deep base pan
Add 3/4 cup Water
Add 1/2 cup Sugar
Add 1 Lemon Juice (alternatively Vanilla Essence can be used to avoid sourness)
Add 7-8 Chilean Cherries, chopped
Cook until 2-3 boils
Once cake is baked, pour Cherry Syrup on it
Rest for 1-2 hours (to absorb syrup)
Cut into pieces, top with some Whipped Cream and Chilean Cherry
Here’s your Amazingly Delicious Suji Cake ready!
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