basbousa {middle eastern delight}


Middle eastern sweet delicacy soaked in sugar syrup and flavoured with rose essence, an eggless version !



makes about 20 pieces

1 cup fine semolina/ suji
1 cup coarse semolina
1 cup sugar
1 teaspoon baking powder
1/4 th cup desiccated coconut
1 cup melted butter
1/3 rd cup milk
1 cup greek yoghurt / hung yoghurt

for sugar syrup

1.5 cups sugar
1 3/4 th cup water
1 inch cinnamon stick
few drops of rose essence



  • in a large bowl , add sugar and yoghurt.
  • mix well until the sugar dissolves.
  • add semolina , coconut , baking powder, milk and melted butter.
  • mix well until it forms a homogeneous mixture.
  • transfer the contents to a baking dish , lined with parchment paper.
  • spread the mixture evenly and bake at 180c for about 45 minutes.
  • meanwhile make the sugar syrup by adding sugar , water and cinnamon.
  • boil until little thick , takes about 10 mins.
  • switch off the flame and remove the cinnamon stick.
  • add rose essence and give it a mix.
  • cool the syrup .
  • when the cake is done , remove from the oven and sprinkle few almonds.
  • when the cake is still hot , pour the sugar syrup soaking the cake.
  • allow the cake to absorb all the syrup , best served the next day.
  • the cake can be stored in the refrigerator for 4-5 days.
  • just before serving, we the cake in a microwave. It just adds to the taste.

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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