Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, coconut basbousa (semolina cake). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Coconut Basbousa (semolina cake) is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Coconut Basbousa (semolina cake) is something which I’ve loved my whole life. They’re fine and they look fantastic.
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To begin with this particular recipe, we have to first prepare a few components. You can cook coconut basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Basbousa (semolina cake):
- Prepare semolina
- Get desiccated coconut
- Prepare ghee (clarified butter)
- Prepare condensed milk (sweetened 397 gms)
- Make ready & 1/4 cup water
- Prepare baking powder
- Make ready OPTIONAL: pinch of vanilla powder and pinch of cardamom powder
- Take SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods
It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey. In Egypt this is the main dessert served during the feasts and holidays for both Christians and Muslims. Basbousa is a Middle Eastern semolina and coconut cake. It's one of the first desserts I learned how to make with my mum when I was a child, and I loved it so much.
Instructions to make Coconut Basbousa (semolina cake):
- 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 !
Basbousa is a Middle Eastern semolina and coconut cake. It's one of the first desserts I learned how to make with my mum when I was a child, and I loved it so much. My mother also loved to share this cake with friends and sometimes would ask me to make it when she had guests coming over. The two key ingredients, semolina and coconut, gives the cake its unique taste and texture. After combining these ingredients together, sift a little plain flour and baking powder into the semolina mixture.
So that is going to wrap it up for this exceptional food coconut basbousa (semolina cake) recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
