How to Make Perfect Coconut Basbousa (semolina cake)

How to Make Perfect Coconut Basbousa (semolina cake) Delicious, fresh and tasty.

Coconut Basbousa (semolina cake). This cake is very popular all over the Middle I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). Basbousa Cake ، Semolina Coconut Rava Cake Recipe بسبوسه کیک نارگیلی.

A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final.

This Egyptian recipe for sweet semolina cake is incredibly easy to make.

It's topped with a delicious rosewater and lemon syrup.

You can cook Coconut Basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Coconut Basbousa (semolina cake)

1. It’s 2 cups of semolina.

2. Prepare 1 cup of desiccated coconut.

3. It’s 1 cup of ghee (clarified butter).

4. It’s 1 tin of condensed milk (sweetened 397 gms).

5. You need 1 of & 1/4 cup water.

6. It’s 1 tablespoon of baking powder.

7. You need of OPTIONAL: pinch of vanilla powder and pinch of cardamom powder.

8. Prepare of SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods.

Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl.

If the mixture seems too thick, add a little milk, but it.

Treat your taste buds to the super moist and decadent Middle Eastern (Egyptian) classic made with semolina and coconut.

So, let me introduce you to a beautiful cake with an added dose of sweetness - basbousa, the classic Middle Eastern cake made with semolina and sweetened with.

Coconut Basbousa (semolina cake) instructions

1. 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 !.

2. 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..

3. 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..

4. 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!.

5. Serving tip: use cupcake liners / wrappers to serve individual pieces !.

Eggless Basbousa or Coconut Semolina Cake is a middle eastern dessert where semolina, coconut and yogurt get baked with butter and nuts.

It soaks for two hours in an orange flavored sugar syrup, served with coffee or tea and enjoyed over stories and laughter.

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.

The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture.