Sudanese Basbousa
Basbousa is a sweet, syrup-soaked semolina cake, with a fluffy dough texture and it can be decorated with nuts or coconut. I made this cake over 100 times, to master this recipe at their best.
INGREDIENTS TO MAKE PERFECT BASBOUSA
This Basbousa is made of simple and traditional ingredients. To make it more fluffy I made it with whisked eggs, but usually, Basbousa can be made without any eggs and this doesn't affect the texture. As the method may vary, this is the version which I prefer the most. You will need the following:
- semolina
- ghee
- coconut
- milk/milk powder
- almonds
- all-purpose flour
- eggs
- sugar
- rose water
- lemon
- baking powder
INSTRUCTIONS
To begin the recipe make sure all fresh ingredients are at room temperature. Break eggs and divide whites and yolks. (For detailed measurements check the recipe card below). In a separate bowl whisk whites until frothy and fluffy.
In another bowl whisk yolks with brown cane sugar (150 g) until frothy. Next add all dry ingredients, semolina, all-purpose flour, coconut and baking powder. After add warm melted butter and warm milk. Mix everything well until well combined. Let it sit for a while, for about 5-10 minutes, and until semolina flour will soften and absorb liquids. If the texture of the batter is too thick you can add a little more milk.
Add whisked egg whites and fold gently until well incorporated.
Grease the pan with some butter and dust with semolina flour.
Pour batter into pan, spread evenly around edges and decorate with almonds. Bake in preheated oven for about 30 minutes at 160 C.
Meanwhile, prepare simple sugar syrup. In a small pot add caster sugar with water in a ratio of 3:1 (sugar vs water). Add one slice of lemon, and a spoon of rose water and let it simmer for about 20 minutes.
Once Basbousa is done, pour hot syrup over the cake. Top with ground pistachios (or coconut) and enjoy fresh at their best.
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Basbousa is a sweet, syrup-soaked semolina cake, with a fluffy dough texture and it can be decorated with nuts or coconut. I made this cake over 100 times, to master this recipe at their best.
- 500 g semolina flour
- 100 g all-purpose flour
- 200 g melted unsalted butter/ghee
- 100 g desiccated coconut
- 1 tsp baking powder
- 3 eggs
- 300 mg milk
- 150 g brown cane sugar (for batter)
- 150 g caster sugar (for syrup)
- 3 tsp lemon juice
- 2 tsp rose water (optional)
- 1 tsp vanilla extract (optional)
- 50 g ground pistachios (decorating/optional)
Break eggs and divide whites and yolks. In a separate bowl whisk whites until frothy and fluffy.
In another bowl whisk yolks with brown cane sugar (150 g) until frothy. Next add all dry ingredients, semolina, all-purpose flour, coconut and baking powder. After add warm melted butter and warm milk. Mix everything well until well combined. Let it sit for a while, for about 5-10 minutes, and until semolina flour will soften and absorb liquids. If the texture of the batter is too thick you can add a little more milk.
Add whisked egg whites and fold gently until well incorporated.
Grease the pan with some butter and dust with semolina flour.
Pour batter into pan, spread evenly around edges and decorate with almonds. Bake in preheated oven for about 30 minutes at 160 C.
Meanwhile, prepare simple sugar syrup. In a small pot add caster sugar with water in a ratio of 3:1 (sugar vs water). Add one slice of lemon, and a spoon of rose water and let it simmer for about 20 minutes.
Once Basbousa is done, pour hot syrup over the cake. Top with ground pistachios (or coconut) and enjoy fresh at their best.