Basbousa | How to make Basbousa

By Shilpa Mehta  |  14th Apr 2017  |  
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  • Basbousa, How to make Basbousa
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About Basbousa Recipe

Basbousa is a native Egyptian and a traditional middle eastern dessert eaten along with a little cream on the side.

Basbousa, a deliciously finger licking recipe to treat your family and friends. This recipe of Basbousa by Shilpa Mehta will definitely help you in its preparation. The Basbousa can be prepared within 15 minutes. The time taken for cooking Basbousa is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Basbousa step by step. The detailed explanation makes Basbousa so simple and easy that even beginners can try it out. The recipe for Basbousa can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Basbousa from BetterButter.


Ingredients to make Basbousa

  • semolina 1 1/2Cup
  • Powdered sugar 3/4 cup
  • Baking Powder 1tsp
  • Soda Bicarbonate 1/4 tsp
  • Desiccated coconut 1/2cup
  • yoghurt 1Cup
  • Melted butter 5tbsp
  • For the Syrup
  • sugar 1Cup
  • water 1Cup
  • lemon Juice 2tbsp
  • cinnamon 1 inch piece
  • Blanched and peeled almonds 10-15

How to make Basbousa

  1. Grease a baking tin with butter and keep aside.
  2. In a mixing bowl add semolina, butter, powdered sugar, desiccated coconut and mix well.
  3. In a separate bowl add yogurt, baking powder, and soda bicarbonate and mix well.
  4. Add the yogurt mixture to the semolina mixture and combine the both together to form a thick batter.
  5. Press this batter into the prepared cake tin and press well.
  6. With the help of a knife cut markings of either squares or diamond shapes.
  7. Place an almond on each piece.
  8. Bake in a preheated oven at 180 degrees for 20 minutes or until a skewer comes out clean when inserted.
  9. To make the syrup
  10. In a saucepan add sugar, water, and cinnamon and bring to a boil.
  11. Simmer for five minutes.
  12. Remove from heat and add the lemon juice .
  13. Let the syrup cool a little .
  14. Sieve the syrup to remove the cinnamon piece.
  15. Take out the baked cake from the oven and recut the cake on the markings.
  16. Add the warm syrup to the cooked semolina cake in the cake tin.
  17. Bake for 5 more minutes.
  18. Remove from oven and allow to cool completely do not unmould.
  19. Remove the pieces from the cake tin and serve.
  20. Eat as it is or with a dollop of cream on the side.

My Tip:

To get clean pieces out of the tin cut again with the knife on the markings.

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