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–+ servings

Basbousa | Semolina Cake | Egyptian dessert | Hareesa recipe | Revani recipe

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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 16
Course: Dessert
Cuisine: arabic, egyptian, Mediterranean, turkish
Ingredients Method Notes

Ingredients
  

  • 2 cup Semolina/rava/suji
  • 1 cup Desiccated coconut or replace with 1 cup semolina
  • ⅔ cup Granulated sugar
  • 2 tsp Baking powder
  • ¼ tsp Salt
  • 1 cup Yoghurt
  • ⅔ cup Melted butter
  • 2 nos Egg large
  • 2 tsp Vanilla essence
  • ½ cup Raw almonds
FOR SUGAR SYRUP
  • 2 cup Granulated sugar
  • 2 cup Water
  • 1 tbsp Lemon juice
  • 2 tsp Rose water

Method
 

  1. Boil almonds for 1 min. Rinse with cold water and drain. Slip the skins off.
  2. Boil 2 cups sugar, 2 cups water and 1 Tbsp lemon juice for 10 mins. Switch off flame and add 2 tsp rose water.
  3. Lightly butter a 9 x 13 inch pan and keep ready. Combine yoghurt, eggs, melted butter, vanilla essence. Mix together semolina(rava), dessicated coconut , sugar, baking powder, salt.
  4. Mix the wet & dry ingredients.
  5. Spread the batter into the prepared pan. Score the basbousa into desired shapes. Place the blanched almonds on top of each square or diamond shape. Bake in a 380F preheated oven for 35-40 minutes. If the top has not browned as desired , put the oven on broil setting for the last 4-5 mins.
  6. Pour the syrup on top of the hot basbousa then bake for another 15 minutes.
  7. Cut along the score lines and let it cool completely before serving.

Notes

  • To make this eggless, replace the eggs with 1/4 cup yogurt.
  • You can easily halve this recipe and make it in a smaller pan (8 x 8 or 9 x 9 inches.)
  • Instead of using whole almonds, you can also top the whole Basbousa with slivered almonds and desiccated coconut.
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