Basbousa

BASBOUSA

Prep time: 20 mins

Cooking Time:30 mins

Total Time: 55 mins

Servings:4

Basbousa is a Middle Eastern traditional sweet cake. It has a few other regional names such as Harisa, Nammoura in Lebanon.  Basbousa is commonly available at the bakeries in the Middle Eastern regions. The appeal of Basbousa is the moist texture of the semolina cake upon absorbing the mildly flavoured rose or orange blossom sugar syrup. There are various versions of its recipes - with eggs, or with curd, with condensed milk etc. However here, I have used milk powder, grated coconut along with the semolina.  It is very easy to make and for best results, it is better to prepare a day ahead of your party.

Ingredients:

• 1 cup semolina
• 1/2  cup powdered sugar
• 1/2  cup milk powder
• 1/4 cup oil (can  go up to nearly 1/2 cup depending on consistency
• 1/2 cup fresh grated coconut
• nearly 1/2 cup water 
• 1 tsp baking powder
• FOR SYRUP: 1/2 cup sugar, 1/2 cup water,1 tablespoon rose water or orange blossom water(available in Middle East countries)

Method:

1. Organise the things required to prepare Basbousa.
   
2. Except for baking powder, mix all ingredients for the batter that is semolina, powdered sugar, milk powder, oil,  coconut and water. 
   
3. Cover and keep aside the batter. 
4. In the meanwhile preheat the oven to 200 degrees Celsius. Grease a 6" diameter round baking tin.
5. Now combine the baking powder in the semolina batter and stir well. 
6. Pour this batter into the baking tin. Tap gently to remove bubbles.
7. You may make light impressions for square or diamond shaped pieces to be cut later and place an almond on each piece. 
8. Place the tray into the oven and bake at 200 degrees Celsius for nearly half an hour till the top is brown.
   
9. While the tray is in the oven 
10. SUGAR SYRUP: For this take sugar and water in a saucepan.  On moderate flame, heat till sugar melts. Let the syrup simmer for 2 more minutes. Switch off the flame, Mix the rose water. Cover and keep aside
11. 
    
12. When the Basbousa is baked remove from the oven. Pour the sugar syrup evenly all over the surface of Basbousa.
    
13. You can keep back the Basbousa in the switched off oven and let it sit there for one or two hours till the syrup seeps into the Basbousa. For best results, do not cut the pieces till three to four hours or overnight. 
    
14.  Now you are ready to cut pieces and enjoy.
15. During pleasant weather, Basbousa stays good for three to four days.It can be stored in the fridge also. 
    
    
    

Tips:

You may vary the flavour of Basbousa by adding orange zest to the sugar syrup or crushed cardamom. Slightly adjust the quantity of water according to the texture of semolina. Do not be in a haste to cut into pieces, lest the Basbousa will crumble.

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