Maayeka

Indian Vegetarian Recipes - No Onion No Garlic

  • Home
  • Recipe Index
  • Cooking Tips and Tricks
  • Herbal Beauty Tips
  • About Me
  • Media
You are here: Home / Desserts /Sweet dishes /Mithai / Eggless Coconut Basbousa Recipe

Eggless Coconut Basbousa Recipe

2015-07-15 by Anjana Chaturvedi

Jump to Recipe Print Recipe

Basbousa -is a very popular semolina cake from Middle east.

Basbousa- The main ingredient of this cake is semolina and coconut but their are many versions to make this ,you can make it with almond meal,coconut,condensed milk,yogurt and can flavor it with rose water or orange blossom water.

Arabic cuisine is quite healthy ,they use olives ,nuts, beans, lots of greens and salad in their daily routine diet.I have posted  the very popular snack and sandwich- Falafal sandwich which is made with healthy chick pea patties and then it is stuffed in pita bread with lots of salad and tangy tahina paste and a very healthy salad- Tabbouleh salad which is made with bulghur and lots of green a perfect summer healthy and refreshing salad

This coconut basbousa cake is a very easy recipe which you can prepare a day ahead and keep refrigerated  and can bake it next day.The basbousa cake is mildly sweet and after baking it is soaked in  thin sugar syrup which is flavored with rose syrup and orange blossom water.It should be soaked for minimum 3-4 hours so it will become moist and absorb the flavors.

How To Make Basbousa

First we have to make the sugar syrup so it can cool down while we bake the basbousa cake.

Then all the ingredients of basbousa should be mixed properly and then transferred directly into the baking tin or glass tin ,it is preferred to line the baking dish with a parchment paper so we can easily remove the cake from the tin as the basbousa cake is quite delicate.

After mixing and pouring in the tin the cake should be kept refrigerated for minimum 2 hours or a day ,it help to enhance the flavors and make the slicing easy,and when it set well and become firm ,make marks to slice it ,either squares or diamonds shapes and put a soaked and peeled almond haves on each squares ,its a traditional garnish of basbousa.

After it set perfectly ,you can bake it in a preheated oven at 180 degree temp for about 40 minutes or till  it get a nice golden color on top, remove when its done and immediately pour the prepared sugar syrup over the basbousa and then cover and keep aside for minimum 3-4 hours.

eggless-coconut-basbousa

 

eggless-cococnut-basbousa-recipe

 

eggless-coconut-basbousa

 

eggless basbousa recipe

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
You can also follow me on Pinterest , Facebook , Twitter and Instagram for more delicious recipes and updates
eggless-coconut-basbousa
Print Recipe
No ratings yet

Eggless coconut Basbousa Recipe

Basbousa -is a very popular semolina cake from Middle east.

Prep Time15 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr
Course: Desserts/Sweets/Mithai, snacks/starters
Cuisine: Arabic
Keyword: Basbousa, coconut basbousa
Servings: 8 people
Author: Anjana Chaturvedi

Ingredients

  • 2 cup Semolina / Sooji
  • 1/2 cup Sugar / Chini
  • 3/4 tsp Baking Powder
  • 1/2 cup Coconut, Dessicated
  • 3/4 -1 cup Whole Milk / Doodh
  • 30 gms Butter, Unsalted / Makkhan
  • A pinch Salt / Namak
  • 1/2 cup Water / Paani

For the Sugar Syrup

  • 1 Cup Sugar / Chini
  • 1 tsp Orange Blossom Water (optional)
  • 2 tsp Rose Water / Gulab Jal

Instructions

  • To make sugar syrup- In a pan add 1/2 cup sugar and a cup of water.
  • Boil till sugar melts completely and become a syrup.
  • Remove from the flame and let it cool down completely
  • Add rose water and orange blossom water in the syrup and keep aside
  • Cake- Take a big bowl and add semolina,dessicated coconut,baking powder,salt and sugar
  • Mix everything properly,now add melted butter and mix again
  • Add milk and mix to make a medium thick batter.
  • Grease the baking tin or glass dish and put a parchment paper in it(paper is optional ,but it helps to unmold easily)
  • Level it with a spoon and keep refrigerated for minimum 3 hours or can keep overnight.
  • Soak 10 almonds and peel and slice them into two.
  • Remove the pan from the refrigerator only when you want to bake the cake.
  • Cut the cake into square or diamond shape slices.
  • Put an almond halves on each square.
  • preheat the oven at 170 degree.
  • Bake it for about 35-40 mins or till get a nice golden crust. (Place it in the middle rack with both rod on)
  • Check with a tooth pick,if it comes out clean then its done,but if some batter sticks on it then cook for further 10 minutes.
  • Remove from the pan and immediately but slowly pour the sugar syrup all over the cake with the help of a spoon
  • Let the cake rest for some times (minimum 4 hours)so that it will absorb all the syrup and become soft and moist.
  • Cut into slices and serve.
  • You can refrigerate the left over cake and just warm it in the microwave before serving .

Notes

NOTE-
You can adjust the amount of sugar in the syrup according to your taste.

Filed Under: Desserts /Sweet dishes /Mithai, Eggless Baking

« How to make Lauki pakodi ,Bottle Gourd Fritters
Tomato Pasta I Tomato Pepper Pasta Recipe »

Search Maayeka Recipes

About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

Browse Recipe Categories

Popular Posts

dry-fruit-laddu

Dry Fruit Laddu Recipe | Sugar Free Healthy Laddu

besan- wali -Turai- sponge -gourd-curry

Besan Wali Turai Ki Sabji | Sponge Gourd Curry

Lauki-muthiya-Dudhi-muthiya

Lauki Muthiya | How To Make Doodhi Muthiya | Dudhi Na Muthia

Veg- Pulao

Pulao Recipe | Quick Vegetable Pulao Recipe | Veg Pulao

Chili -Honey-Recipe

How To Make Honey Chili Sauce | Spicy Honey Sauce Recipe

kachche-aam-wali-bhindi-okra-stir fry

Kachche Aam Wali Bhindi | Okra with Raw Mango

ajwain-leaves-pakode- fritters

Ajwain leaves Pakode |अजवाइन के पत्तों के पकोड़े

beans-aloo-curry-barbatti-aloo

Beans Aloo Recipe | Barbatti Aloo Curry

gulgule-recipe-pua

Gulgule Recipe | How to Make Gulgule | Sweet Pua Recipe

curry-leaves-pakoda

Curry Patta Pakoda | Curry Leaves Fritters

Gunda-Pickle

Gunda Pickle Recipe | Lasode Ka Achar | Gum Berry Pickle

paka-kela-ki-ssookhi-sabji

Pake Kele ki khaati Meethi Sabji

sun-dried-guvar-phali-kothavarangai-vathal

Sun Dried Guvar Kachri | Kothavarangai Vathal

Green-chili-pickle

Easy Green Chili Pickle I Hari Mirch Ka Achar

DAAL-BUKHARA

Dal Bukhara Recipe

hare-chane-ka-bhabra-bachka

Bihari Hare Chane Ka Bachka | Chane ka Bhabra

chawal-ki-kachri-phool

Chawal ki Kachri | Chawal Ke Phool | चावल की कुरेरी

vrat-ka-dhokla

Vrat ka Dhokla | Samak Rice ka Dhokla | Vrat Recipe

PODI-IDLI

Podi Idli Recipe (with Mini Idli )

dosa-poppers-pakoda

Dosa Poppers Recipe | Dosa Bonda Recipe

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required