Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, coconut basbousa (semolina cake). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Coconut Basbousa (semolina cake) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Coconut Basbousa (semolina cake) is something which I have loved my whole life. They’re fine and they look wonderful.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Check Out Semolina Coarse on eBay. Fill Your Cart With Color today!
To begin 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 that.
The ingredients needed to make Coconut Basbousa (semolina cake):
- Make ready semolina
- Prepare desiccated coconut
- Prepare ghee (clarified butter)
- Prepare condensed milk (sweetened 397 gms)
- Prepare & 1/4 cup water
- Make ready baking powder
- Get OPTIONAL: pinch of vanilla powder and pinch of cardamom powder
- Get SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods
It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey. In Egypt this is the main dessert served during the feasts and holidays for both Christians and Muslims. Basbousa is a Middle Eastern semolina and coconut cake. It's one of the first desserts I learned how to make with my mum when I was a child, and I loved it so much.
Steps 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 !
Basbousa is a Middle Eastern semolina and coconut cake. It's one of the first desserts I learned how to make with my mum when I was a child, and I loved it so much. My mother also loved to share this cake with friends and sometimes would ask me to make it when she had guests coming over. The two key ingredients, semolina and coconut, gives the cake its unique taste and texture. After combining these ingredients together, sift a little plain flour and baking powder into the semolina mixture.
So that’s going to wrap this up for this exceptional food coconut basbousa (semolina cake) recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
