Ramadan and Mirror Glaze Desserts
As the holy month of Ramadan approaches, Muslims around the world prepare to observe a period of fasting, prayer, and reflection. This special time is also filled with joy and celebration, especially during the nightly feasts known as Iftar. One of the most popular desserts during Ramadan is the Basbousa, a semolina cake soaked in sweet syrup. This year, I wanted to put a modern twist on this classic dessert by using my Mirror Cold Glazes to create a truly stunning and delicious treat.
What You'll Need:
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For the Basbousa:
- 2 cups semolina flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/2 cup melted butter
- 1/4 cup orange blossom water
- 1 tablespoon rose water
- 1/4 cup chopped pistachios
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For the Syrup:
- 2 cups granulated sugar
- 1 cup water
- 1/4 cup lemon juice
- 1 teaspoon orange zest
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For the Mirror Glaze:
- 1 cup granulated sugar
- 1/2 cup water
- 1/4 cup glucose syrup
- 1/4 cup condensed milk
- 1/2 cup heavy cream
- 1/4 cup cocoa powder
- 1 tablespoon gelatin
- 1/4 cup cold water
Instructions:
- Make the Basbousa: Preheat your oven to 350°F (175°C). In a large bowl, combine the semolina flour, granulated sugar, baking powder, and salt. Add the yogurt, melted butter, orange blossom water, and rose water and mix until well combined. Fold in the chopped pistachios.
- Prepare the Baking Dish: Grease a 9x13 inch baking dish and pour the batter into it. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Syrup: While the Basbousa is baking, combine the granulated sugar, water, lemon juice, and orange zest in a saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes, or until the syrup has thickened.
- Prepare the Mirror Glaze: In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. In a saucepan, combine the granulated sugar, water, glucose syrup, condensed milk, and heavy cream. Bring to a simmer over medium heat, stirring constantly. Remove from heat and add the cocoa powder, stirring until smooth. Add the bloomed gelatin and stir until dissolved.
- Assemble the Dessert: Once the Basbousa is cool, pour the syrup over it and let it soak for 30 minutes. Then, using my Mirror Cold Glazes in your desired color, carefully pour the glaze over the Basbousa, allowing it to drip down the sides. Refrigerate for at least 30 minutes before serving.
Tips:
- For a more intense flavor, you can add a few drops of orange blossom water or rose water to the syrup.
- To make the Basbousa even more festive, you can top it with chopped nuts, dried fruits, or edible glitter.
- If you don't have any Mirror Cold Glazes, you can use a simple chocolate ganache or melted chocolate to glaze the Basbousa.
Ramadan Mubarak!
I hope you enjoy this modern take on a classic Ramadan dessert. Using my Mirror Cold Glazes, you can create a truly stunning and delicious treat that will impress your family and friends. Remember, the most important thing is to enjoy this special time with loved ones and celebrate the spirit of Ramadan.
