RED VELVET BASBOUSA ( WITH NATURAL COLOUR - BEETROOT PUREE)

தமிழில் காண : கிளிக் 

Hi All,

RED VELVET BASBOUSA!! I have already posted basbousa recipe in my blog and it was a hit in my home.My daughter's school management has advised us to give only healthy snacks in kids snack box ! And they are following it very strictly leaving my head banging in thinking what to make ? What to make?!?!?

So I made this red velvet basbousa with natural beetroot colour and ofcourse without maida😃

The basbousa really came out very well , it was spongy , yummy , colourful and the fun part is.. the purpose of this basbousa is to go into my baby's snack box but that was not fulfilled.

The cakes got over during weekend itself 😕 and again I packed fruits for her snack box😄😄.

The yummy , spongy , colourful basbousa recipe is below,

INGREDIENTS :

Rava / Sooji – 1 cup

Curd - 1/4 cup

Butter – 1/4 cup ( cubed)

grated Coconut – 1/4 cup

Sugar – 1/2 cup

Vanilla essence – 1 tsp

Salt – a pinch

Baking powder – 1/2 tsp

Beetroot puree – 1/2 cup ( 2 medium sized beetroots)

Vinegar – 1/2 tsp.

Honey – 1/4 cup

Rose water– 1/4 tsp

Dry fruits , nuts – few for topping.

All purpose flour – 1 tsp ( for dusting pan only).

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PREPARATION : 

1. Cut beetroots into halves and boil them in pressure cooker for 3 whistles with enough water.
   
2. When boiled remove the skin and grind it to fine puree.
   
3. Take 1/2 cup of puree ( balance puree you can add in your gravies ,don't waste them).
4. In a wide bowl add your dry ingredients first – sooji , coconut ,sugar , baking powder , salt and mix well.
   
5. Then add butter cubes , curd , vanilla essence and mix evenly.
   
   
6. Followed by beetroot puree and mix well.
   
7. At final stage add vinegar and mix well.
8. Grease your baking pan with butter and dust with flour , pour the mixture to pan ,top with nuts and fruits .
   
   
9. Refrigerate the mixture for 30 mins for the rava to absorb the flavour well and also for the mixture to come to right consistency.
   
10. In the mean time pre-heat oven 170” C – 30mins.
11. After 30 mins for refrigeration , make cuts as per your wish and bake in pre-heated oven for 30 mins or till tooth pick comes out clean.
    
12. Remove from oven and let the basbousa cool down a bit.
13. In a small bowl mix honey and rose water , when basbousa is still warm gently apply the honey mixture on top of basbousa.
    
    
14. Refrigerate the basbousa for 1 hour , then slice and enjoy.
    
    NOTES :

1. Use fresh , dark coloured beetroot for bright red colour cake.
   
   
   
   
   
   

   HAPPY COOKING!!