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…
For more Ramzan/ Ramadan / Iftar recipes – Click here.
- 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.
Arabian cuisine is my all-time favorite, which was introduced by my bestie to me. There are list of foods in Arabian cuisine which I like the most, one among those was Pitta Bread and chicken kabsa. Recently I got to have Chicken Kabsa in fattoush restaurant, my kids liked it to the core. As of Ramadhan, thought of trying out the dish and so called one of my neighbor (my hometown) who has worked in a Restaurant in UAE, got the recipe from him and prepared it at home.
Chicken Kabsa was delicious, aroma filled not only our house but also my neighbor’s: P. A easy, simple and delicious recipe which can be made at home. The key ingredient here is the kabsa masala – mixture of spices. Let us move on to the recipe…
o Cinnamon – 2 sticks
o Cloves – 6 nos
o Star Anise – 5 nos
o Cardamom – 5 nos
o Bay leaf – 2 nos
o Coriander seeds – 3 tbsp
o Black peppercorns/ Black Pepper – 1 ½ tbsp.
- Chicken – ½ kg
- Carrot – 2 nos
- Onions – 4 nos
- Tomato – 2 nos
- Green chillies – 2 nos
- Garlic – 6 cloves
- Chicken Stock – 6 cups
- Basmathi/Long grain rice – 2 cups
- Lemon – 1 no
- Salt to taste
- Cashew nuts – 10 nos
- Raisins – 10 nos
- Ghee/Clarified butter – 5 tbsp.
Spices getting dry roasted
About to grind
Grinded chicken kabsa masala powder
Chicken Kabsa Masala
Onions, garlic and green chillies getting fried
Turning brown in color
With tomato puree and kabsa masala
With chicken stock
Chicken is done
rice getting cooked
Rice perfectly cooked
Roasted onions, cashew nuts and raisins
Chicken getting fried
- For Kabsa Masala: Dry roast all the ingredients given under the Kabsa Masala, until they start crackling or turning dark in color. Remove from fire, bring it room temperature, grind to a fine powder in blender and store it in an air-tight container.
- Peel and thinly slice the onions, halve the green chillies (lengthwise) and finely chop the garlic.
- Peel and thinly slice the carrots and keep it aside.
- Roughly chop the tomatoes and blend them to a fine paste.
- Prick 3 to 4 holes in the lemon and keep it aside.
- Heat a tbsp of ghee/clarified butter, add in the cashew nuts and fry until they turn golden brown.
- Add in the raisins and fry until they turn doubles in size, remove both cashewnuts and raisins to a plate. Keep it aside.
- Add in ¼ th portion of sliced onions, fry until they turn brown in color and remove to the plate.
- Add in the leftover onions, green chillies and garlic, fry until they turn brown in color.
- Add in the carrots and chicken pieces, along with the tomato puree, lemon, 2 tsp of kabsa masala and salt. Cook until the chicken gets ¼ th portion cooked.
- Now pour in 4 cups of chicken stock and cook until the chicken is perfectly cooked. Remove the chicken and transfer it to a plate.
- Now add in the basmathi/long grain rice along with salt, 1 tsp of kabsa masala and 2 cups of chicken stock. Cover and cook until the rice is done.
- Meanwhile fry the chicken pieces with a tbsp of ghee or grill in microwave, for few mins or until you get the glassy appearance.
- Transfer the rice to a large bowl, sprinkle the fried onions, cashew nuts and raisins over the rice along with the chicken pieces to the side of the rice.
For more non-veg rice recipes- Click here, For more veg rice recipes Click here and For Biryani varieties click here.