Semolina Cake with Syrup Soaked (Basan Basak Grießkuchen) - Indian Style Dessert Recipe
As the sweet aroma of basan basak grießkuchen wafts through my kitchen, I am instantly transported to the vibrant streets of India, where the sounds of sizzling sweets and the chatter of happy gatherings fill the air. This traditional dessert, also known as semolina cake, is a staple in many Indian households, especially during special occasions and festivals. The combination of semolina, milk, and sugar, all soaked in a rich syrup, creates a delightful treat that is both comforting and indulgent. With its Indian-friendly ingredients and easy-to-follow steps, this recipe is perfect for anyone looking to add a touch of Indian sweetness to their dessert menu. As a mother and a master chef, I can assure you that this basan basak grießkuchen recipe is a crowd-pleaser, and its nutrition profile makes it a relatively guilt-free indulgence, with approximately 214 calories per 100g serving.
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Nutrition Facts & Verification / पोषण तथ्य और सत्यापन
Nutrition Facts पोषण तथ्य
1.4g 2%
1.0g 1%
0.4g 2%
0.1g 0%
48.5g 18%
30.0g —
48.5g 18%
2.0g 4%
2.0g 4%
Ingredients
For the Semolina Cake
For the Syrup
Cooking Method
Prepare the Semolina Cake
In a large pan, heat the milk over medium heat until it starts to boil. Reduce the heat to low and let it simmer for 5 minutes.
Add the semolina to the milk and stir constantly to prevent lumps from forming. Cook for 5-7 minutes or until the semolina is cooked and the mixture thickens.
Prepare the Syrup
In a small pan, combine the sugar, water, rose water, and lemon juice. Heat the mixture over medium heat, stirring until the sugar dissolves.
Bring the syrup to a boil, then reduce the heat to low and let it simmer for 5 minutes or until it thickens slightly.
Frequently Asked Questions
What is the origin of Basan Basak Grießkuchen?
Basan Basak Grießkuchen is a traditional Indian dessert that is commonly found in many Indian households, especially during special occasions and festivals.
How do I prevent lumps from forming when cooking the semolina?
Stir the semolina constantly while cooking it in milk to prevent lumps from forming. This will ensure a smooth and even texture in your Basan Basak Grießkuchen.
Can I adjust the level of sweetness in the syrup?
Yes, you can adjust the level of sweetness in the syrup by adding more or less sugar to the mixture. You can also add other flavorings like cardamom or rose water to give the syrup a unique taste.
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