New Update
| Main ingredients | Semolina, Castor sugar, Desiccated coconut, Ghee, Yogurt, Baking powder, Milk, Sugar, Lemon, Rose water, Blanched almonds |
| Cuisine | Middle Eastern |
| Course | Dessert |
| Prep time | 25-30 minutes |
| Cook time | 35-40 minutes |
| Serve | 4 |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetrian |
Ingredients
- 1¼ cups semolina
- ½ cup castor sugar
- ½ cup desiccated coconut
- 4 tablespoons ghee
- ½ cup yogurt
- 1 teaspoon baking powder
- 1½ cups milk
- 1 cup sugar
- 3-4 lemon slices
- 1 tablespoon rose water
- Blanched and peeled almonds, as required
Method
- Take semolina in a bowl, add castor sugar, desiccated coconut, ghee and yogurt and mix well.
- Add baking powder and milk and mix. Set aside for 10 minutes.
- Preheat oven to 180° C.
- For syrup, heat a non-stick pan. Add sugar, 1 cup water and lemon slices and cook till the syrup reaches 1 string consistency. Discard the lemon slices, switch off the heat, add rose water and mix well. Strain into another bowl.
- Transfer the semolina mixture into a greased oven proof casserole. Keep it in the preheated oven and bake for 10 minutes.
- Remove the casserole from the oven and cut the basbousa into diamonds with a knife. Place and press an almond over each diamond. Place it back in the oven and bake for 20-25 minutes. Drizzle the prepared sugar syrup while it is still hot and set aside for 10 minutes.
- Separate the diamonds, place them on a serving platter and serve.
Advertisment
