recipe of semolina cake / basbousa
Ingredients
- Rava/sooji/semolina - 1 cup
- Curd - 1/4 cup
- Maida/all purpose flour - 1/4 cup
- Desiccated coconut - 1/2 cup
- Melted butter - 1/4 cup
- Some saffron strands
- Sugar - 1/4 cup
- Skinned badam - few
For syrup to be poured on hot cake:
- Sugar 1/4 cup
- Water - 1/4 cup
- Rose water lemon juice - few drops
Instructions
For syrup:
- Keep a pan with sugar and water boil for five minutes switch off and add rose water and allow it to cool.
For cake:
- Take all the ingredients listed for the cake in a bowl add melted butter(add saffron to melted butter itself) and mix it to form a dough.
- Now take any preferable baking pan grease it with butter all over and spread out dough evenly.
- Close it with a cloth and leave it for 30 minutes.
- In-between pre-heat oven at 185 degrees.c for 10 minutes.
- Now with a knife make cuts into diamond shapes.
- Press badam piece in each diamonds,place it in the oven and bake for 20 minutes and when top layer is golden take out.
- Pour the cooled syrup over it(the cake should be nicely hot when pouring).
- Basbousa is ready to serve.
Notes
For basbousa top layer should be golden and crisp and insides will be soft.
Adding saffron is optional but flavours are awesome.
You can pour the melted butter when it is hot itself and add saffron to this hot butter so that all the saffron flavour is well enhanced.
Take a suitable baking pan so that we can level it correctly not too thick(to cook properly),mine I have used a square pan you can use even a round one.
Oven timing always differ within machines so adjust accordingly.
Adding saffron is optional but flavours are awesome.
You can pour the melted butter when it is hot itself and add saffron to this hot butter so that all the saffron flavour is well enhanced.
Take a suitable baking pan so that we can level it correctly not too thick(to cook properly),mine I have used a square pan you can use even a round one.
Oven timing always differ within machines so adjust accordingly.