This is a cake-type of sweet made with semolina and coconut. Once cooked it is covered with sugar syrup.


▶ 2,5 cups semolina
▶ 1 cup milk
▶ 3 tablespoons ghee
▶ 1 cup sugar
▶ 1 cup coconut
▶ 3 teaspoons baking powder
▶ Approximately 20 blanched almonds


1. Place the semolina, coconut and baking powder in a large bowl, and mix well. Heat the milk with the ghee until it is almost boiling.

2. Pour the liquid ingredients over the dry ingredients and stir thoroughly. You will find that the mixture bubbles up quite dramatically, so be sure to use a deep bowl for the mixing.

3. Grease the bottom of an oven-proof dish. A rectangular one is fine, but a circular one makes it a little easier to cut. Pour the mixture into the dish, and smooth it out, using the back of a spoon dipped in hot water. Cut the mixture into diamond shapes, and press a blanched almond onto the center of each shape. Leave the mixture to settle for about 30 minutes before baking.

4. Bake at 180°C or 350°F for approximately 25 minutes or until it is an even medium brown colour.

5. Remove from the oven and pour sugar syrup over it immediately. This is one time when you use hot syrup and a hot mixture. Use a ladle to pour the syrup over, and tip the dish to make sure the sugar spreads evenly. Repeat with more syrup until the basboosa looks like it will not soak up any more.

Allow the cake to cool before serving.

Bon Appetit !
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