Basbousa or Basboosa is an Egyptian and traditional Middle East sweet cake prepared with Semolina, desiccated coconut, sugar, yogurt/curd and later soaked in sugar syrup which is flavored with rose water. It is also known as “Hareesa”. As of collecting few Middle East dishes for Ramzan, resulted in Basbousa through one of my neighbor.
Basbousa is a very easy, simple and a delicious dessert which flavors not only the kitchen but also the whole house with its wonderful aroma. Usually this Basbousa is baked until the top turns brown in color, but I have done it until it reaches golden brown. Let me share the recipe…
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- Semolina – 2 cups
- Desiccated coconut – 1 cup
- Sugar – ½ cup
- Yogurt/Curd – ¾ cup
- Baking powder – 1 tsp
- Salt – ¼ tsp
- Rose essence – 2 tsp
- Butter (melted) – ½ cup
- Lemon juice – 1 tbsp
- Almonds/Badam or Cashew or Pistachios – 15 nos
Making of Basbousa –
- Boil a cup of water in a heavy bottomed vessel, add in the nuts and allow to boil in high flame for 15 mins. Drain the water, peel the skin of the nuts, slice them to two equal halves and keep it aside.
- Preheat oven to 18o degree C.
- In a wide mouth bowl, add in the semolina/rava, desiccated coconut, sugar, baking powder and mix them well.
- Add in the yogurt/curd + 1 tbsp of water and mix them well with your hands (be sure no lumps should be formed and they would little tight in consistency).
- Grease a baking a tray and pour the semolina mixture to the tray and level the batter with your hands.
- Make cuts (desired shape) with the knife, pierce a nut in the center of each and every pieces.
- Bake for 8 mins or until the top starts turning to dark brown in color (I baked only till they turn golden brown in color).
- Meanwhile boil 1 ½ cups of water along with a cup of sugar, drizzle the rose essence and cook in medium flame, until it comes to the syrup consistency.
- Remove the tray once baked and pour the syrup over the cake, let it sit for 15 mins.
- Gently remove the pieces.
Butter, semolina, desiccated coconut, baking powder, yogurt all together
Getting set in a baking tray
All set in a baking tray
Sliced to shape before baking
With blanched almonds
Sugar syrup with rose petals
Getting soaked in sugar syrup
For my other desserts recipes, click here.
Phirni / Feerni is a wonderful, creamy dessert made with ground rice, milk, sugar and some strands of safrron. This tastes great when flavoured with saffron r rose essence.This is commoly prepared in punjabi houses and traditionally served in earthernware bowls. Phirni /Feerni is commonly prepared for Holi and Ramzan / Ramadan all over India.
I have prepared it for Raksha Bandhan along with Jeera poli and Milk Poli.
CLICK HERE for more Ramzan / Ramadan recipes.
- Long grained/Basmathi rice – ½ cup
- Milk – 1 litre
- Almonds – 15 nos
- Sugar or condensed milk – to taste
- Salt – a pinch
- Cardomom powder – ½ tsp
- Saffron – 10 -15 strands
- Dried Rose petals for garnishing
Making of Phirni / Feerni –
- Rinse the rice in water. Drain and let them dry on their own.
- Once dried, grind them in a mixie. Grind the rice till the consistency remains rawa/suji/semolina.
- Now spread them in a kitchen towel and allow it to dry for few minutes.
- Boil milk in a non-stick kadai. When boiled take a tbsp of milk in a bowl and put few strands of saffron to it. Let it dissolve.
- Now put the grounded rice to the milk and start stirring every now and then, so that no lumps are formed.
- Boil almonds in a bowl. When boiled, let them cool and peel of the skin.
- Cut them into pieces lengthwise.
- When the rice gets cooked, Pour in the condensed milk or sugar and start stirring continously for abt 5 mins.
- Now put half of the sliced almonds, cardamom powder and saffron dissolved milk.
- Stir it for about few mins, till it thickens.
Rice grinded to rawa/semolina consistency
Milk with saffron
Rice to the milk
Almonds blanched and sliced
Sliced almonds, cardomom powder and saffron in milk.
Phirni / Feerni / How to cook Phirni
Serve hot or chilled. Garnish with the almonds and rose petals before serving.
Note: If adding rose essence instead of saffron, pour the essence once it’s done.