Basbousa Recipe - Middle Eastern Semolina Cake Made Easy

To prepare Basbousa formula (Middle Eastern Semolina Cake), let us make sweetener syrup first, by adding a cup of sweetener and aqua along with lemon liquid in a thick bottomed saucepan.Bring the sweetener syrup to bring to a bubble gently and oven-cook until slightly sticky.introduce rose essence, toss together well, remove from bring to temperature and keep it aside.Preheat Oven to 180 degree Celsius and oil a Baking tin with oil and keep it ready.In a dish, combine together semolina, sweetener, desiccated coconut, all-purpose ground mix and baking ground mix.

Combine well.To this introduce whole milk, vanilla essence and oil and combine evenly into thick paste.empty this paste to the greased cake tin and spread evenly.

Line it with a sharp knife to get diamond/rectangle shape.

Place the almond at the center of each piece and press very lightly.oven-cook it for about 45-50 mins or till the top turns golden brown.Remove from the oven.

Line it with a sharp knife again.empty the cold sweetener syrup over the burning basbousa formula or Middle eastern semolina cake.

seal the whole cooking vessel of basbousa with sweetener syrup.Allow the basbousa formula to soak for 30 mins.Our eggless Middle Eastern semolina Cake or Basbousa is ready to be served immediately during tea time or as a dinner party dessert.