A traditional Middle Eastern dessert, this semolina cake is made with Vijay Bansi Sooji & soaked in sugar syrup after baking! A guilty pleasure to be enjoyed on a special occasion.
[iconbox style=”icon-left” icon_type=”fontawesome” icon_font_size=”45px” icon_width=”” icon_height=”” icon_color=”#ee2f27″ heading=”Servings – 9″ heading_font_family=”Poppins” heading_font_size=”22″ icon_top_margin=”0″ heading_top_margin=”25px” icon_fontawesome=”fas fa-coffee”][/iconbox][spacing desktop_height=”30″ mobile_height=”15″ smobile_height=”15″][iconbox style=”icon-left” icon_type=”fontawesome” icon_font_size=”45px” icon_width=”” icon_height=”” icon_color=”#ee2f27″ heading=”Preparation Time -30 Mins” heading_font_family=”Poppins” heading_font_size=”22″ icon_top_margin=”0″ heading_top_margin=”25px” icon_fontawesome=”fas fa-clock”][/iconbox][spacing desktop_height=”30″ mobile_height=”15″ smobile_height=”15″]
[iconbox style=”icon-left” icon_type=”fontawesome” icon_font_size=”45px” icon_width=”” icon_height=”” icon_color=”#ee2f27″ heading=”Difficulty Level – Easy” heading_font_family=”Poppins” heading_font_size=”22″ icon_top_margin=”0″ heading_top_margin=”25px” icon_fontawesome=”fas fa-fan”][/iconbox][spacing desktop_height=”30″ mobile_height=”15″ smobile_height=”15″][iconbox style=”icon-left” icon_type=”fontawesome” icon_font_size=”45px” icon_width=”” icon_height=”” icon_color=”#ee2f27″ heading=”Cook Time – 45 mins” heading_font_family=”Poppins” heading_font_size=”22″ icon_top_margin=”0″ heading_top_margin=”25px” icon_fontawesome=”fas fa-dumpster-fire”][/iconbox][spacing desktop_height=”30″ mobile_height=”15″ smobile_height=”15″]
[headings alignment=”” heading_color=”#000000″ heading_font_family=”Poppins” heading_font_weight=”600″ heading_font_size_mobile=”32px” heading_bottom_margin=”20px” heading=”Ingredients”][/headings]
For Basbousa
[advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]225 gm / 1&1/3 cup Vijay Gold Bansi Sooji[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]50 gm Sugar, powdered[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]30 gm / 2 tbsp Butter, melted[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]30 gm / 2 tbsp Ghee, melted[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]50 gm / 4 tbsp Coconut, dessicated[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]10 ml / ¾ tbsp Rose Water[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]200 ml / ¾ cup Milk[/advlist]For Sugar Syrup:
[advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]80 gm / 1/3 cup Sugar[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]90 ml / 1/3 cup Water[/advlist]For Topping:
[advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]9 Almonds, blanched and peeled[/advlist][headings alignment=”” heading_color=”#000000″ heading_font_family=”Poppins” heading_font_weight=”600″ heading_font_size_mobile=”32px” heading_bottom_margin=”20px” heading=”Procedure”][/headings][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Preheat your oven to 180 C / 375 F / Gas Mark 4. Grease a 6*6 square pan with ghee and set aside.[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]In a large mixing bowl, combine the Vijay Gold Bansi Sooji and powdered sugar till well combined.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Add the ghee and mix well using a spatula till the mixture is thoroughly combined.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Now add the Coconut and mix well.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Add the milk and rose water and mix thoroughly to combine, ensure that there are no lumps.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Let the mixture stand for 5-10 minutes for the sooji to absorb the milk slightly.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Mix once again and pour the mixture into your prepared tray. Score the top into 9 even pieces and top each one with a peeled almond.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Bake for 45-50 minutes until the top is golden brown and a toothpick inserted comes out clean.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]While the Basbousa is baking, prepare your sugar syrup by dissolving the sugar in the water and boiling the syrup for 3-4 minutes. Allow it to cool completely.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Once your Basbousa is out of the oven, pour all the sugar syrup evenly over the top, it may look like it is too much, but it will all be absorbed. After pouring the syrup, allow it to stand for 30-40 mins before slicing and serving.
[/advlist]
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Add the ghee and mix well using a spatula till the mixture is thoroughly combined.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Now add the Coconut and mix well.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Add the milk and rose water and mix thoroughly to combine, ensure that there are no lumps.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Let the mixture stand for 5-10 minutes for the sooji to absorb the milk slightly.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Mix once again and pour the mixture into your prepared tray. Score the top into 9 even pieces and top each one with a peeled almond.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Bake for 45-50 minutes until the top is golden brown and a toothpick inserted comes out clean.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]While the Basbousa is baking, prepare your sugar syrup by dissolving the sugar in the water and boiling the syrup for 3-4 minutes. Allow it to cool completely.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Once your Basbousa is out of the oven, pour all the sugar syrup evenly over the top, it may look like it is too much, but it will all be absorbed. After pouring the syrup, allow it to stand for 30-40 mins before slicing and serving.
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[headings alignment=”” heading_color=”#000000″ heading_font_family=”Poppins” heading_font_weight=”600″ heading_font_size_mobile=”32px” heading_bottom_margin=”20px” heading=”Tips for Cooking”][/headings][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]If you do not have dessicated coconut, you can use freshly grated coconut as well. Keep in mind that this will contain a little more moisture and the milk will have to be reduced slightly by about 25-30 ml.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]The milk can be slightly warm when you add it to the sooji mixture, this allows the sooji to absorb it much quicker and hastens the baking process as well.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Incase your mixture is too dry after adding the milk, add a little more to make it into a thick batter consistency.
[/advlist]
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]The milk can be slightly warm when you add it to the sooji mixture, this allows the sooji to absorb it much quicker and hastens the baking process as well.
[/advlist][advlist icon_type=”typicons” icon_color=”#000000″ icon_font_size=”20px” icon_position=”icon-top” content_color=”#333333″ content_font_family=”Poppins” content_font_weight=”500″ content_font_size=”18px” icon_typicons=”typcn typcn-arrow-right-thick”]Incase your mixture is too dry after adding the milk, add a little more to make it into a thick batter consistency.
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