Ingredients
Method
- Boil almonds for 1 min. Rinse with cold water and drain. Slip the skins off.
- Boil 2 cups sugar, 2 cups water and 1 Tbsp lemon juice for 10 mins. Switch off flame and add 2 tsp rose water.
- 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.
- Mix the wet & dry ingredients.
- 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.
- Pour the syrup on top of the hot basbousa then bake for another 15 minutes.
- 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.
Tried this recipe?Let us know how it was!
