Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, coconut basbousa (semolina cake). It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Coconut Basbousa (semolina cake) is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Coconut Basbousa (semolina cake) is something which I’ve loved my entire life.

This cake is very popular all over the Middle I use yogurt or sour cream because it give the cake a creamy flavor that's irresistible. Basbousa Aka Harissa (Coconut Yogurt Semolina Cake). Basbousa is a traditional Egyptian - middle eastern sweet cake. Basically Basbousa (also known as revani or harissa) cake is a semolina cake with coconut.

To begin with this recipe, we have to first prepare a few components. You can have coconut basbousa (semolina cake) using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Coconut Basbousa (semolina cake):

1. Prepare 2 cups semolina
2. Prepare 1 cup desiccated coconut
3. Prepare 1 cup ghee (clarified butter)
4. Get 1 tin condensed milk (sweetened 397 gms)
5. Prepare 1 & 1/4 cup water
6. Get 1 tablespoon baking powder
7. Take OPTIONAL: pinch of vanilla powder and pinch of cardamom powder
8. Take SUGAR SYRUP : 3 cups water, 3/4 cup sugar, 1 lemon slice, few cardamom pods

The Semolina coconut cake or Basbousa that was baked last week had a soft crumb and great texture. Drenched in sweet syrup, this cake is Having baked breads with semolina, it is now cakes. Semolina gives lovely textures to cakes too. The Semolina coconut cake or Basbousa that was.

Instructions to make Coconut Basbousa (semolina cake):

1. Mix ghee and condensed milk. Add in semolina and coconut. Add cardamom powder, vanilla, baking powder. Finally add water and mix till smooth. Top with sliced almonds and pistachios if you have some. Let this mixture sit for atleast 30 minutes !
2. Grease a rectangular wide baking dish. You don’t want the layer to be too thick. Pour in batter and bake in a pre heated oven for 30-35 mins at 190c. Turn the top on for the last 7-8 mins to brown the top. Basically there isn’t much cooking, just want the liquid to dry up so once a skewer inserted comes out clean, it should be good to go.
3. Side by side, bring 3 cups of water to boil with 3/4 cups of sugar. Add squeeze of lemon juice and leave a lemon slice in. You can add some cardamom pods too. Boil for 7-8 minutes, you need about 2.5 cups of liquid. It doesn’t need to become a thick consistency! But it does need to be very hot when the basbousa comes out of the oven.
4. Once basbousa is out of the oven, pour strained sugar syrup over it. All sides and in the Centre. Let it rest for about two hours. Then cut into squares or rectangles or even diamonds and enjoy!
5. Serving tip: use cupcake liners / wrappers to serve individual pieces !

Semolina gives lovely textures to cakes too. The Semolina coconut cake or Basbousa that was. This Egyptian recipe for sweet semolina cake is incredibly easy to make. It's topped with a delicious rosewater and lemon syrup. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl.

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