Namoura is a Lebanese semolina cake. There are many versions of the cake. I have baked namoura many times with regular semolina. This time I tried using the Millet puttu flour / Millet coarse powder that I got from the local store. The puttu flour has the texture of the fine semolina and so wanted to try it along with the regular semolina and make this traditional Lebanese cake.
My twist in this recipe is that I have used the healthy millet puttu flour. I like the flavour of cardamom as it pairs well with millet. I also used coconut paste instead of the sesame paste which is added in the traditional namoura. Coconut paste gave the cake an added flavour.
Millet Semolina Namoura
No. of Pieces : 16
For the namoura
Millet puttu flour / Millet coarse powder - 1 cup
Semolina / Rava - 1 cup
Sugar - 3/4 cup
Ghee - 3 tbsp
Curd / Yogurt - 1 cup (fresh and thick)
Baking powder - 3/4 tsp
Coconut paste - 3 tbsp
Cardamom powder - 1 tsp
Salt a pinch
For the sugar syrup
Sugar - 1 cup
Water - 1 cup
Cardamom powder - 1/4 tsp
For the namoura
1. Powder the sugar.
2. In a mixing bowl combine millet puttu flour, semolina, baking powder, salt, ghee and powdered sugar and mix well.
3. Add coconut paste, curd and cardamom powder and mix well.
4. Let this mixture rest for at least 1 hr.
5. Preheat OTG at 180 degrees in mode 'toast' for 10 minutes.
6. Grease a 7" square baking tray with ghee.
7. Spoon the namoura mixture into the tray. Pat it level. Cut into squares with a knife dipped in water. We have to do this because if we cut it after the cake is baked it will crumble apart. Place a cashew nut on top of each square and press it down a little.
8. Bake it in a preheated OTG for 25 - 30 minutes at 180 degrees in mode 'bake'.
9. Check to see if the cake is gone after 25 minutes. Take a skewer and insert into the center of the cake all the way down till the bottom. If the skewer comes out clean then the cake is cooked. Time taken for the cake to bake depends on the oven you use, so check to see if the cake is done after 25 minutes.
For the Sugar syrup
1. Heat a pan with sugar and water, bring it to a boil.
2. Lower the flame to medium and let it boil for 5 minutes. Stir it occasionally.
3. Turn off the flame and add cardamom powder.
4. Let the cake and sugar syrup cool down a little but it has to be still warm.
5. Pour the syrup over the cake.
6. The namoura tastes better when the served after at least 2 hrs.
- When pouring the sugar syrup over the namoura, both namoura and the syrup must be at the same temperature and not very hot. Doing so, the syrup got absorbed well into the cake.
- I tasted the namoura immediately and then came back for a second serving after 2 hrs and I liked the taste of the namoura which rested for 2 hrs.
- I refrigerated the remaining and had it the next day. I tasted one piece cold and another piece I warmed it a little in the microwave. The warm piece tasted very yummy. So you can refrigerate the remaining and warm it up when serving.