Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, coconut basbousa (semolina cake). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Coconut Basbousa (semolina cake) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Coconut Basbousa (semolina cake) is something which I’ve loved my whole life.
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 cook that.
The ingredients needed to make Coconut Basbousa (semolina cake):
- Make ready 2 cups semolina
- Prepare 1 cup desiccated coconut
- Make ready 1 cup ghee (clarified butter)
- Prepare 1 tin condensed milk (sweetened 397 gms)
- Get 1 & 1/4 cup water
- Get 1 tablespoon baking powder
- Prepare 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
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’s going to wrap it up for this exceptional food coconut basbousa (semolina cake) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
