Name: Eggless Basbousa/ Revani recipe by Trupti Kharche at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Ingredients: 1 cup or 200 g butter, melted; 1 tin or 397 g sweetened Condensed Milk; 1½ teaspoons baking powder; 2 cups or 320 g semolina; 1 cup or 100 g ground almonds; 1 cup or 250 ml water; For syrup: 1.5 cups or 340 g sugar; 1½ cups or 375 ml water; 1 tsp Lemon juice; 2 tsp rose water; Blanched whole almonds for garnish

ABOUT Eggless Basbousa/ Revani RECIPE

It’s been on my mind since my Turkey trip way back in 2008 and again in 2012. That’s where I first tried this moist Middle Eastern cake called Basbousa. It is also called Turkish Revani. It’s a simple cake using semolina and soaked in sugar syrup. The traditional recipe calls for yogurt, since I ran out of it – I tried a different method using condensed milk. It tasted absolutely delicious and pretty much like what I tried in Turkey.

Ingredients Serving: 10

1 cup or 200 g butter, melted
1 tin or 397 g sweetened Condensed Milk
1½ teaspoons baking powder
2 cups or 320 g semolina
1 cup or 100 g ground almonds
1 cup or 250 ml water
For syrup: 1.5 cups or 340 g sugar
1½ cups or 375 ml water
1 tsp Lemon juice
2 tsp rose water
Blanched whole almonds for garnish

Instructions

Preheat oven at 180°C. Grease a 28cm x 24cm baking tin and set aside. Make sure the sides of the pan are high.
Combine butter, condensed Milk and mix well.
Add semolina, ground almond, baking powder and water and stir until well combined.
Pour and level mixture into the greased pan. Bake at 180°C for approximately 35 minutes or until top is golden.
Meanwhile prepare the syrup. Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes
Remove from heat and stir in lemon juice and rosewater. Once the cake is ready, remove from oven and pour all over the cooled syrup.
Refrigerate to cool completely and cut into diamond shape. Garnish with whole almonds on each diamond.
Serve and Enjoy!

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