Coconut Basbousa (semolina cake). The best basbousa recipe you will find! An Egyptian almond-coconut semolina cake, drenched in cinnamon syrup. Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made with semolina and coconut.
One bowl, mix and dump kind of recipe, yet is hard to make perfect. Today I am sharing the BEST basbousa recipe that everyone was raving about. Authentic Egyptian basbousa recipe that is soft and stays soft. You can cook Coconut Basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Coconut Basbousa (semolina cake)
- It’s of semolina.
- Prepare of desiccated coconut.
- You need of ghee (clarified butter).
- It’s of condensed milk (sweetened 397 gms).
- You need of & 1/4 cup water.
- You need of baking powder.
- It’s of OPTIONAL: pinch of vanilla powder and pinch of cardamom powder.
- Prepare of SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods.
A delicious coconut, yogurt and semolina/farina cake that gets sprinkled. Basbousa is dessert made from coarse semolina, and means small kiss in Arabic. Also known as Hareeseh, as well as Nammoura, it is a very easy dish to make. It combines semolina, coconut, yogurt, sugar and simple syrup to create a truly delightful sweet.
Coconut Basbousa (semolina cake) step by step
- Mix ghee and condensed milk. Add in semolina and coconut. Add cardamom powder, vanilla, baking powder. Finally add water and mix till smooth. Top with sliced almonds and pistachios if you have some. Let this mixture sit for atleast 30 minutes !.
- Grease a rectangular wide baking dish. You don’t want the layer to be too thick. Pour in batter and bake in a pre heated oven for 30-35 mins at 190c. Turn the top on for the last 7-8 mins to brown the top. Basically there isn’t much cooking, just want the liquid to dry up so once a skewer inserted comes out clean, it should be good to go..
- Side by side, bring 3 cups of water to boil with 3/4 cups of sugar. Add squeeze of lemon juice and leave a lemon slice in. You can add some cardamom pods too. Boil for 7-8 minutes, you need about 2.5 cups of liquid. It doesn’t need to become a thick consistency! But it does need to be very hot when the basbousa comes out of the oven..
- Once basbousa is out of the oven, pour strained sugar syrup over it. All sides and in the Centre. Let it rest for about two hours. Then cut into squares or rectangles or even diamonds and enjoy!.
- Serving tip: use cupcake liners / wrappers to serve individual pieces !.
Semolina is the product left over from the milling process that is not flour. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine. Fold in coconut mixture to incorporate.