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Eggless coconut Basbousa Recipe

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

Prep Time15 mins
Cook Time45 mins
Total Time1 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.