Recipe of Super Quick Homemade Basbousa

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The ingredients needed to make Basbousa:

1. Make ready 2 cups Semolina/Rava
2. Get 1 cup Grated coconut
3. Get 1/2 cup Butter+Ghee
4. Get 1/3 cup Sugar
5. Get 1 tsp Baking soda
6. Prepare 1 cup Yoghurt
7. Prepare 1 handful Roasted almonds
8. Make ready 1 tbsp Honey
9. Prepare For Syrup
10. Prepare 2 cups Sugar
11. Get 1 1/2 cup water
12. Make ready 1 tbsp Rose water/vanilla essence
13. Take 1 tsp Lemon juice

Melt butter, allow to cool to room temperature. Combine sugar and buttermilk in a large bowl. Combine the semolina, vanilla, baking powder and baking soda in a separate bowl. Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well.

Steps to make Basbousa:

1. Pre-heat an oven to 170 degree C. Grease a 9" round cake tin with ghee and set aside.
2. In a bowl mix all the dry ingredients with butter,ghee & honey. Use your hand to give it a good mix until the mixture should be like bread crumbs. Add yoghurt and continue mixing until fully combined, mixture should be thick and soft, easy to press.
3. Pour the mixture into the baking tin and press down. Mixture should be 1" thick. With a knife cut diamond design in the cake. Place roasted almonds onto each pre-cut diamond shape.
4. Bake at 170 degree C for 20-30 minutes until it becomes golden brown colour on top.
5. For syrup, in a saucepan combine all ingredients and bring to boil on medium heat. Once boiling starts reduce the flame in low and keep boiling for 10 minutes. Syrup should be little thick, turn off heat & keep it warm.
6. When Basbousa is done, take it out from the oven, pour warm syrup evenly and let it cool. For best result keep it overnight. Cut along the pre-cut line and enjoy.

Combine the semolina, vanilla, baking powder and baking soda in a separate bowl. Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well. Basbousa is a native Egyptian and traditional Middle Eastern sweet cake. Basbousa is a middle eastern dessert that originated in Egypt. It also features in different cuisines with different names.

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