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.
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.
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.