Basbousa | How to make Basbousa

By Saranya Manickam  |  11th Nov 2016  |  
5 from 1 review Rate It!
  • Basbousa, How to make Basbousa
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About Basbousa Recipe

A famous and easy Egyptian dish is this samolia cake/ sooji cake.

Basbousa is delicious and authentic dish. Basbousa by Saranya Manickam is a great option when you want something interesting to eat at home. Restaurant style Basbousa is liked by most people . The preparation time of this recipe is 30 minutes and it takes 30 minutes to cook it properly. Basbousa is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Basbousa. Basbousa is an amazing dish which is perfectly appropriate for any occasion. Basbousa is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Basbousa at your home.


Ingredients to make Basbousa

  • semolina/ Sooji 1 cup
  • yogurt 1/4 cup ( I used normal curd)
  • butter 1/4 cup
  • coconut grated 1/4 cup
  • sugar 1/2 cup
  • Vanilla essence 1 tsp
  • salt- a pinch
  • Baking powder 1/2 tsp
  • honey 1/4 cup
  • lemon juice 1/4 tsp
  • rose essence 1 tsp
  • Cherries or almonds 1/2 cup

How to make Basbousa

  1. In a bowl, mix in the sooji, yogurt, butter, coconut, sugar, vanilla essence, salt, vanilla essence, baking powder and mix it well.
  2. In a greased pan, grease it with butter then add in the mixture and spread it evenly.
  3. Make cuts with the help of a knife then garnish it with cherries on each piece.
  4. Preheat the oven at 180 degrees celsius for 30 mins.
  5. Refrigerate the basbousa mixture pan for 30 mins, then bake it in the oven for 30 mins or till the edges turn brown in colour.
  6. Mix the honey with lemon juice, rose essence and keep it aside.
  7. When the basbousa bakes to brown edges, remove it from the oven and drizzle honey mixture over the basbousa.

My Tip:

Basbousa tastes yummy when refrigerated. You can replace cherries with peeled almonds too. This recipe is adapted from Ann Jacob (altered as per our requirement).

Reviews for Basbousa (1)

Andrea Srivastava2 years ago

Excellent basbousas :)

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