Hi, I’m Marie. Today, we’re going to prepare coconut basbousa (semolina cake) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Coconut Basbousa (semolina cake) Recipe
Coconut Basbousa (semolina cake) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Coconut Basbousa (semolina cake) is something that I’ve loved my whole life. They are fine and they look wonderful.
To be with this particular recipe, we must 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):
- Make ready 2 cups semolina
- Make ready 1 cup desiccated coconut
- Prepare 1 cup ghee (clarified butter)
- Get 1 tin condensed milk (sweetened 397 gms)
- Make ready 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
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 !
So that is going to wrap it up for this distinctive dish coconut basbousa (semolina cake) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
