Name: Basbousa recipe by Neha Pahilwani at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup semolina fine variety; 1/2 cup powdered sugar; 1/2 cup milk powder; 1/2 cup oil; 1/2 cup fresh Grated Coconut; 1/2 cup water; 1 teaspoon baking powder; For Syrup:; 1/2 cup Sugar; 1/2 cup water; 1 tablespoon orange blossom water (available in Middle East countries) OR rose water

ABOUT Basbousa RECIPE

Basbousa is a Middle Eastern traditional sweet cake. It is also.known.by other regional.names such as Harissa,Nammoura....Basbousa is commonly available at the native sweet shops or bakeries in the Middle Eastern regions. The.appeal.of Basbousa is in its moist coarse texture. There are various versions of Basbousa recipe- with egg, with curd, with condensed milk, etc. However, here I have kept it simple using the ingredients readily available in any household. It is very easy to make and for best results, it is better to prepare a day ahead of your party.

Ingredients Serving: 4

1 cup semolina fine variety
1/2 cup powdered sugar
1/2 cup milk powder
1/2 cup oil
1/2 cup fresh Grated Coconut
1/2 cup water
1 teaspoon baking powder
For Syrup:
1/2 cup Sugar
1/2 cup water
1 tablespoon orange blossom water (available in Middle East countries) OR rose water

Instructions

Organise the.things required to prepare.Basbousa - semolina, milk powder, powdered sugar, baking powder, coconut, oil.and water
Take a mixing bowl and combine semolina, grated coconut, powdered sugar, milk , powder, oil and water.
Cover and keep aside.
In the meanwhile preheat oven to 200 degrees Celsius. Grease a baking tray.
Now mix well the baking powder into the semolina batter
Pour this batter into.the baking tray. Tap to remove air bubbles.
You may make light impressions for square or diamond cut shapes and place an almond on each piece.
Place the tray into the oven
SUGAR SYRUP: For this take sugar and water in a saucepan. Heat on moderate flame till sugar melts. Let the syrup simmer for a few minutes. Switch off flame. Mix rose water and keep aside.
When the Basbousa has a light brown crust on top and tooth pick comes out clean when.inserted then it is baked, Remove from oven .
Pour the sugar syrup evenly all over the Basbousa. For best results just leave it undisturbed for 3 to.4 hours.
Cut dainty pieces and enjoy

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