Name: Coconut Basbousa recipe by Rekha Unni at BetterButter
Prep time: 370 min
Cook time: 35 min
Total time: 405 min
Yield: 6
Ingredients: 1.5 cups Semolina; 1/2 cup dessicated coconut; 1 cup sugar; 1 tbsp baking powder; 1 egg; 500g plain yoghurt; 1 tsp vanilla extract (optional); 2 tbsp flour; 1/2 cup oil; For sugar syrup; 2 cups sugar; 1.5 cups water; 1 tsp lemon juice; 1 tbsp rose water; 15-16 Blanched almonds or crushed pistachio for garnish (optional); 1/2 cup or more sweetened coconut flakes/Dessicated coconut to garnish

ABOUT Coconut Basbousa RECIPE

Delicious Semolina Cake filled with flavours of rose water and coconut is perfect Middle Eastern dessert made during Festive season

Ingredients Serving: 6

1.5 cups Semolina
1/2 cup dessicated coconut
1 cup sugar
1 tbsp baking powder
1 egg
500g plain yoghurt
1 tsp vanilla extract (optional)
2 tbsp flour
1/2 cup oil
For sugar syrup
2 cups sugar
1.5 cups water
1 tsp lemon juice
1 tbsp rose water
15-16 Blanched almonds or crushed pistachio for garnish (optional)
1/2 cup or more sweetened coconut flakes/Dessicated coconut to garnish

Instructions

Preheat oven to 180, grease baking dish
Mix all dry ingredients in a bowl. Add yoghurt, oil , vanilla extract and beaten egg. Mix everything thoroughly without lumps. Pour to baking dish
Bake for 30-40 minutes until top is browned (not burnt or black)
While basbousa is getting baked, make sugar syrup. In a pan, boil sugar with water, lemon juice and rose water. Syrup should be thick, that it should coat behind a spoon
Once Basbousa is baked, take it out from oven and immediately pour the sugar syrup and let it stand until baked dish has completely absorbed the syrup
Now add coconut flakes or Dessicated coconut on the Basbousa and spread evenly. You can add almonds or crushed pistachios on top for additional garnishing if required. Refrigerate for 6-7 hours or overnight
Cut them in diamond shape and serve cold

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