Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, coconut basbousa (semolina cake). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Coconut Basbousa (semolina cake) is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Coconut Basbousa (semolina cake) is something that I’ve loved my entire life. They’re fine and they look wonderful.
This cake is very popular all over the Middle East and every country makes it slightly different. For example, In Syria and Palestine they make the recipe with I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). This semolina cake is an Egyptian and Middle Eastern delicacy that is served during special occasions.
To begin with this recipe, we have to 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 2 cups semolina
- Make ready 1 cup desiccated coconut
- Take 1 cup ghee (clarified butter)
- Get 1 tin condensed milk (sweetened 397 gms)
- Take 1 & 1/4 cup water
- Prepare 1 tablespoon baking powder
- Get OPTIONAL: pinch of vanilla powder and pinch of cardamom powder
- Prepare SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods
It's topped with a delicious rosewater and lemon syrup. 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. Add semolina, coconut flour, and cardamom.
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 !
If the mixture seems too thick, add a little milk, but it. Add semolina, coconut flour, and cardamom. 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. The cake has a lovely aroma of rosewater, saffron and cardamom.
So that’s going to wrap it up for this special food coconut basbousa (semolina cake) recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
