How to Make Homemade Coconut Basbousa (semolina cake)

Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, coconut basbousa (semolina cake). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Coconut Basbousa (semolina cake) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Coconut Basbousa (semolina cake) is something which I have loved my entire life. They are nice and they look fantastic.

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 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.

To get started with this particular recipe, we must first prepare a few components. 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):

1. Prepare 2 cups semolina
2. Make ready 1 cup desiccated coconut
3. Take 1 cup ghee (clarified butter)
4. Prepare 1 tin condensed milk (sweetened 397 gms)
5. Make ready 1 & 1/4 cup water
6. Prepare 1 tablespoon baking powder
7. Prepare OPTIONAL: pinch of vanilla powder and pinch of cardamom powder
8. Prepare SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods

Semolina gives lovely textures to cakes too. The Semolina coconut cake or Basbousa that was. Many people attribute weight gain in Ramadan to the abundance of traditional sweet treats which are unfortunately characteristically not the healthiest (think lots of deep fried batters, cakes and tarts doused in an unnatural amount of syrup). This Egyptian recipe for sweet semolina cake is incredibly easy to make.

Steps to make Coconut Basbousa (semolina cake):

1. 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 !
2. 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.
3. 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.
4. 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!
5. Serving tip: use cupcake liners / wrappers to serve individual pieces !

Many people attribute weight gain in Ramadan to the abundance of traditional sweet treats which are unfortunately characteristically not the healthiest (think lots of deep fried batters, cakes and tarts doused in an unnatural amount of syrup). This Egyptian recipe for sweet semolina cake is incredibly easy to make. 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.

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