Basbousa Recipe - Middle Eastern Semolina Cake
Archana's Kitchen recipe - Middle Eastern
- Prep time
- 50 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup Sooji (Semolina/ Rava)
- 1 cup Sugar
- 1 cup Dessicated Coconut
- 1/2 cup All Purpose Flour (Maida)
- 1 tsp Baking powder
- 1/2 cup Oil
- 1 cup Milk
- 1 tsp Vanilla Extract or essence
- 10 Whole Almonds (Badam) cut into half
- 1 cup Water
- 1 cup Sugar
- 1 tsp Lemon juice
- 1 tsp Rose Essence
Instructions
- 1
To prepare Basbousa recipe (Middle Eastern Semolina Cake), let us make sugar syrup first, by adding a cup of sugar and water along with lemon juice in a thick bottomed saucepan.
- 2
Bring the sugar syrup to boil and cook until slightly sticky.
- 3
Add rose essence, mix well, remove from heat and keep it aside.
- 4
Preheat Oven to 180 degree Celsius and grease a Baking tin with oil and keep it ready.
- 5
In a bowl, combine together semolina, sugar, desiccated coconut, all-purpose flour and baking powder. Combine well.
- 6
To this add milk, vanilla essence and oil and combine evenly into thick batter.
- 7
Pour this batter to the greased cake tin and spread evenly. Line it with a sharp knife to get diamond/rectangle shape. Place the almond at the center of each piece and press very lightly.
- 8
Bake it for about 45-50 minutes or till the top turns golden brown.
- 9
Remove from the oven. Line it with a sharp knife again.
- 10
Pour the cold sugar syrup over the hot basbousa recipe or Middle eastern semolina cake. Cover the whole pan of basbousa with sugar syrup.
- 11
Allow the basbousa recipe to soak for 30 minutes.
- 12
Our eggless Middle Eastern semolina Cake or Basbousa is ready to be served immediately during tea time or as a dinner party dessert.