Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut basbousa (semolina cake). It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Coconut Basbousa (semolina cake) is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Coconut Basbousa (semolina cake) is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook coconut basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Coconut Basbousa (semolina cake):
- Prepare 2 cups semolina
- Prepare 1 cup desiccated coconut
- Take 1 cup ghee (clarified butter)
- Get 1 tin condensed milk (sweetened 397 gms)
- Make ready 1 & 1/4 cup water
- Take 1 tablespoon 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
If the mixture seems too thick, add a little milk, but it. Semolina cakes soaked in syrup are so numerous all over the Middle East and vary in so many ways it is hard to find a single definition or an accurate enough name to fit. Some cakes have coconut in them; some have yogurt; some bakers prefer flavoring them with citrus syrups, others with flower blossoms. A classic Middle Eastern dessert cake made with semolina and coconut, soaked in rose or orange blossom flavoured sugar syrup.
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 !
The recipe was simple and easy to follow and the basbousa was out of the oven in no time. My cousins who had come over enjoyed every slice of it and the whole evening. Basbousa is an Egyptian semolina cake widely spread and loved throughout the Middle East. It is made with semolina, yogurt, butter or ghee and sometimes coconut. But this recipe is sure different, as it is a stuffed cake so it has layers.
So that is going to wrap it up for this exceptional food coconut basbousa (semolina cake) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
