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Sugar free Basbousa

Actually I have made this a couple of times and I am lucky enough to save this archive picture so I can post a recipe about it later. Howver it is advisable to make My Sous Vide Yogurt before starting and you do this the day before planning on making this desert. The orginal one was not sugar free at all and this post I am writing about now involves 1/2 bottle of sugar free syrup that is bought in any store selling Middle Eastern groceries. Add1/4 cup of water to bring this to a boil and you may want to flavor it with either lemon or orange rind which are a 2 small pieces to give the syrup some flavor.

I have used 1 cup of golden temple atta for this which is made from semolina and duram wheat or you can use just plain souji which is just farina made from semolina. Add 3 pinches of baking powder and 1 pinch of xantan gum. To the golden temple atta or souji which can be bought at any Indian and Pakistani grocery store add 1/4 cup of monkfruit sweetener or you can add agave nectar or the sugar free syrup in its place along with the yogurt. You may add 1 tbs of tahini in for more flavor. The tahini too can be bought at Middle Eastern grocery stores too and so can the mahleb. Crush several mahleb in mortar and pestle and add to soon basbousa batter.

Add 1 handful of powder milk, the yogurt, 1/4 cup of water to make a batter, 4 tbs of butter ghee or 1 oz of either grapeseed oil, sunflower oil, canola oil, vegetable oil or corn oil. Roast your choice of nuts or even peanuts on high heat until they are slightly toasted and it has to be a dry roast. The amount of nuts or peanuts is about 10 to 15 plus you can leave them whole. Add parchment paper to a baking pan and spray with cooking spray. Place in to an oven at 400F or 200C or if the weather is too hot and you have an instant pot then place the trivet in the inner lining for a pot in pot method and place parchment paper in the baking dish that is compatable with the instant pot and spray with cooking spray. Attach the air fry lid and select bake for 400F for 15 minutes, Check the basbousa to see if it is done and if the fork or toothpick comes out clean then you remove it at once from the oven or the instant pot.

Now you can cut in to squares and add the syrup on the stove all over the basbousa itself. Oh snap it is time to make the whipped cream. Take a half pint of heavy cream and add it to the mixing bowl. Add 5 tbs of monkfruit sweetener or 2 packets of stevia 1 drop of alcohol free vanilla and almond essence which can be purchased at any Indian and Pakistani grocery store. Mix using an electric mixer on low setting for a couple of minutes or until the cream turns in to schlog meaning whipped creamm schlog is German word for beat and the whipped cream goes with this yummy desert.

Fellow diabetics please eat this sparingly because it is still a high carb food so plan your carb exchange sparingly. I have to do the samething if I want to indulge and also I do not want to put back on any of the weight I have lost and worse have my sugar levels go out of control. I have learned how to balance my carbs after becoming diabetc and I am still learning on other ways to control it. As for the golden temple atta, this is used primarly to make chapati. I used this brand for many years then I did not see it and went to using chiki atta which has more fiber. Enjoy your basbousa with coffee or tea. Oh I also want to add if you come here to my site and see an ad that I want to remind you I put this here to support my site so I am getting paid when you watch an ad right along with my donations form. I need this so I can continue to bring to you great content and I will appriciate it and thank you.

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