Basbousa Recipe - Middle Eastern Semolina Cake
A vegetarian Middle Eastern recipe with /2 sooji (semolina/ rava), sugar, dessicated coconut. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 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
sugar(1 cup)water(1 cup)sugar(1 cup)lemon juice(1 teaspoon) - 2
Bring the sugar syrup to boil and cook until slightly sticky
sugar(1 cup)sugar(1 cup) - 3
Add rose essence, mix well, remove from heat and keep it aside
vanilla extract - or essence(1 teaspoon)rose essence(1 teaspoon) - 4
Preheat Oven to 180 degree Celsius and grease a Baking tin with oil and keep it ready
baking powder(1 teaspoon) - 5
In a bowl, combine together semolina, sugar, desiccated coconut, all-purpose flour and baking powder
sugar(1 cup)dessicated coconut(1 cup)all purpose flour (maida)(1/2 cup)baking powder(1 teaspoon)sugar(1 cup) - 6
Combine well
- 7
To this add milk, vanilla essence and oil and combine evenly into thick batter
milk(1 cup)vanilla extract - or essence(1 teaspoon)badam (almond) - cut into half(10)rose essence(1 teaspoon) - 8
Pour this batter to the greased cake tin and spread evenly
- 9
Line it with a sharp knife to get diamond/rectangle shape
- 10
Place the almond at the center of each piece and press very lightly
- 11
Bake it for about 45-50 minutes or till the top turns golden brown
- 12
Remove from the oven
- 13
Line it with a sharp knife again
- 14
Pour the cold sugar syrup over the hot basbousa recipe or Middle eastern semolina cake
sugar(1 cup)sugar(1 cup) - 15
Cover the whole pan of basbousa with sugar syrup
sugar(1 cup)sugar(1 cup) - 16
Allow the basbousa recipe to soak for 30 minutes
- 17
Our eggless Middle Eastern semolina Cake or Basbousa is ready to be served immediately during tea time or as a dinner party dessert
Rate this recipe
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Basbousa Recipe - Middle Eastern Semolina Cake
A vegetarian Middle Eastern recipe with /2 sooji (semolina/ rava), sugar, dessicated coconut. Ready in 1h 40m, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 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
sugar(1 cup)water(1 cup)sugar(1 cup)lemon juice(1 teaspoon) - 2
Bring the sugar syrup to boil and cook until slightly sticky
sugar(1 cup)sugar(1 cup) - 3
Add rose essence, mix well, remove from heat and keep it aside
vanilla extract - or essence(1 teaspoon)rose essence(1 teaspoon) - 4
Preheat Oven to 180 degree Celsius and grease a Baking tin with oil and keep it ready
baking powder(1 teaspoon) - 5
In a bowl, combine together semolina, sugar, desiccated coconut, all-purpose flour and baking powder
sugar(1 cup)dessicated coconut(1 cup)all purpose flour (maida)(1/2 cup)baking powder(1 teaspoon)sugar(1 cup) - 6
Combine well
- 7
To this add milk, vanilla essence and oil and combine evenly into thick batter
milk(1 cup)vanilla extract - or essence(1 teaspoon)badam (almond) - cut into half(10)rose essence(1 teaspoon) - 8
Pour this batter to the greased cake tin and spread evenly
- 9
Line it with a sharp knife to get diamond/rectangle shape
- 10
Place the almond at the center of each piece and press very lightly
- 11
Bake it for about 45-50 minutes or till the top turns golden brown
- 12
Remove from the oven
- 13
Line it with a sharp knife again
- 14
Pour the cold sugar syrup over the hot basbousa recipe or Middle eastern semolina cake
sugar(1 cup)sugar(1 cup) - 15
Cover the whole pan of basbousa with sugar syrup
sugar(1 cup)sugar(1 cup) - 16
Allow the basbousa recipe to soak for 30 minutes
- 17
Our eggless Middle Eastern semolina Cake or Basbousa is ready to be served immediately during tea time or as a dinner party dessert
Rate this recipe
