Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, coconut basbousa (semolina cake). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Coconut Basbousa (semolina cake) is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Coconut Basbousa (semolina cake) is something that I’ve loved my entire life.
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.
To begin with this particular recipe, we have to prepare a few components. You can have 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):
- Take 2 cups semolina
- Make ready 1 cup desiccated coconut
- Get 1 cup ghee (clarified butter)
- Prepare 1 tin condensed milk (sweetened 397 gms)
- Get 1 & 1/4 cup water
- Take 1 tablespoon baking powder
- Get OPTIONAL: pinch of vanilla powder and pinch of cardamom powder
- Make ready SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods
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. A classic Middle Eastern dessert cake made with semolina and coconut, soaked in rose or orange blossom flavoured sugar syrup. The recipe was simple and easy to follow and the basbousa was out of the oven in no time.
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 !
My cousins who had come over enjoyed every slice of it and the whole evening. The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture. Drenched in sweet syrup, this cake is Having baked breads with semolina, it is now cakes. Semolina gives lovely textures to cakes too. The Semolina coconut cake or Basbousa that was.
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