Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, coconut basbousa (semolina cake). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Basbousa is an Egyptian semolina cake drenched in syrup. Today, I'm sharing my aunt Maha's special recipe! Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well.
Coconut Basbousa (semolina cake) is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Coconut Basbousa (semolina cake) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook coconut basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Basbousa (semolina cake):
- Get 2 cups semolina
- Make ready 1 cup desiccated coconut
- Get 1 cup ghee (clarified butter)
- Prepare 1 tin condensed milk (sweetened 397 gms)
- Take 1 & 1/4 cup water
- Make ready 1 tablespoon baking powder
- Prepare 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
At Comal in Denver, Vian Alnidawi and Sara Nassr have become known for their basbousa, a Middle Eastern semolina cake that's flecked with coconut and soaked in a sweet syrup. It goes by many different names from Revani to Nammoura, Hareesa, Shamali and Pastusha. This is totally new to me. I only started to see this after I started blogging.
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 !
This is totally new to me. I only started to see this after I started blogging. A delicious coconut, yogurt and semolina/farina cake that gets sprinkled with nuts and drizzled with syrup to put the final seal of perfection. Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. In a large bowl mix the sugar, semolina, and butter together.
So that is going to wrap this 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 more interesting food in home recipes coming up. Remember 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!
