March 2, 2017

Basbousa (Arabic Sweet)

An Arabic/Libyan dessert made with semolina (Indian Sooji) and soaked in sugar syrup flavored with cardamom/rose water. Simple and decadent sweet for all occasions.

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—-BASBOUSA—-

Course: Dessert                  

Cuisine: Arabic

Yield: 16

Cooking time: 45 mins
INGREDIENTS
SUGAR SYRUP

  1. Sugar- 1 cup
  2. Water-1 cup
  3. Lemon-half

FOR CAKE BATTER

  1. Semolina-1 1/2 cup
  2. Vegetable oil/ butter- 3/4 cup
  3. Milk-1 cup
  4. Vanilla extract-1 tsp
  5. Egg-1
  6. Cardamom pods-2
  7. Sugar-1/2 cup
  8. All-purpose flour-1/2 cup
  9. Baking powder-1 tsp
  10. 9″ inch pan greased with butter- 1

DIRECTIONS

  • SUGAR SYRUP-Bring water ,sugar and half lemon juice to boil till all the sugar gets dissolved in the water or until string consistency. Add few crushed cardamom pods in the syrup.
  • Cool the sugar syrup to room temp, strain the cardamom pieces and store in a glass jar.
  • Blanch some almonds and keep aside dry.
  • FOR THE CAKE– Take a large bowl and mix all the dry ingredients.
  • Add in the veg oil and milk and combine the mixture well with a spatula.
  • Now whisk an egg and vanilla extract into the above mixture. Mix until well combined.
  • Pour this cake batter into the greased pan.
  • Score lines on the mixture with a knife and make a pattern as shown in the picture.

img_9389

  • Bake @ 350 deg F for 30 mins.
  • Take the pan out and cut right through the scored lines on the cake.
  • Pour the cold sugar syrup onto the hot cake.
  • Back into oven for another 15 mins.
  • Cool the cake to room temp or serve warm.

TIPS

  • Fine and coarse semolina can be taken half each.
  • Substitute sugar syrup with thickened milk mixture(Milkmaid + Heavy cream) for a fudgy semolina cake.
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About Jia Ann

Passionate about cooking. Love experimenting with recipes in my kitchen...learning in progress! My interest in cooking is greatly influenced by my Mom and my foodie hubby.

Category

ALL RECIPES, DESSERTS