Basbousa – The Most POPULAR Ramadan

by Middle Eats
Basbousa Ramadan Dessert

Basbousa is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

We’re making Basbousa, a decadent and easy semolina cake found all over the Middle East. It has such a pleasing texture, and when combined with clotted cream, it is FANTASTIC. This is one of the Most Popular desserts in Ramadan, and you’ll love it.

  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert
  • Basbousa Ramadan Dessert

Follow along with the 📝 recipes below👇🏾👇🏾

Basbousa Ramadan Dessert
Pin Print

Basbousa

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 350g Medium Grain Semolina (not fine, not coarse)
  • 130g Sugar
  • 105g Samna/Ghee
  • 75g Milk
  • 60g Glucose Syrup
  • 40g Yoghurt
  • 15g Desiccated Coconut
  • Pinch Salt

Syrup:

  • 250g Water
  • 135g Syrup
  • Squeeze of lemon

Instructions

  1. Melt your Samna/Ghee and allow it to cool until it is room temperature
  2. Add the Glucose, Sugar, Milk, and Yoghurt to a jug and mix well. Heat until the sugar has dissolved
  3. Grind the Desiccated coconut until it's about the same size as the semolina
  4. Prepare your baking dish by brushing with melted Samna or butter
  5. Add the salt to your semolina, then pour into the room temp melted ghee. Mix well then add the coconut
  6. Mix until well distributed then add the liquids and fold into the flour
  7. Carefully fold this until there are no more dry spots then pour into the prepared tray
  8. Shake the tray and bang it to distribute the mixture, then bang repeatedly on the worktop to release trapped air
  9. Add your nuts to the top in straight lines, then press into the batter slightly
  10. Place the tray in the fridge to cool for 20 minutes
  11. Preheat your oven to 200c with the fan on, and when hot add the tray of basbousa
  12. Bake for 25-30 minutes until the entire top surface is a deep brown color
  13. While baking makes the syrup by combining the ingredients in a small pot and bringing to a boil, then turning off the heat. Allow the syrup to cool
  14. Pour the syrup over the Basbousa as soon as it comes out of the oven
  15. Allow to rest for as long as possible 3-6 hours will be optimal
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 – Intro
0:18 – Prepping the Butter & Onions
1:06 – Easy-to-Make, Fluffy Batter
2:36 – Adding the Wet Ingredients
3:32 – Cooking the Onions
4:28 – Ready for the Oven!
4:52 – How to Serve
5:42 – The Final Result

Recipe video


Enjoy

Let us know what you think of today’s Ramadan Dessert tips, tricks, and hacks!

Related Recipes

Leave a Reply

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More