Ingredients
-
1 + 1/4 cup Semolina (Suji/Rava)
-
1/2 cup Powdered Sugar
-
1/2 cup Desiccated Coconut
-
1 tsp Baking Powder
-
Pinch of Salt
-
1 cup Milk (at room temperature)
-
1/3 cup Oil (odourless / alternatively melted butter can be used)
-
1 tsp Vanilla Essence
-
3/4 cup Water
-
1/2 cup Sugar
-
1 Lemon Juice
-
7-8
-
Whipped Cream & Chilean Cherries for toppings
About
Basbousa is a traditional Middle Eastern and Mediterranean dessert made from semolina (suji) and sweetened with sugar syrup. Adding a Chilean Cherry twist to this classic dessert can infuse it with a burst of fruity goodness.
Chilean cherries are loaded with antioxidants, including vitamin C and other phytonutrients, which can help protect your cells from damage.
Steps
|
1
Done
|
Mix 1 + 1/4 cup Semolina (Suji/Rava), 1/2 cup Powdered Sugar, 1/2 cup Desiccated Coconut, and a pinch of Salt in a dry ingredients mixing bowl. |
|
2
Done
|
In another bowl, combine 1 cup Milk (room temperature), 1/3 cup Oil, and 1 tsp Vanilla Essence. |
|
3
Done
|
Add 1 tsp Baking Powder to the dry ingredients and combine with the wet ingredients mixture. |
|
4
Done
|
Rest the batter for 10 minutes. |
|
5
Done
|
Grease a baking tray and dust with semolina. |
|
6
Done
|
Pour the batter into the tray and bake at 180⁰C for 25-30 minutes in a preheated oven. Alternatively, you can steam it on the stove. |
|
7
Done
|
In a deep pan, mix 3/4 cup Water, 1/2 cup Sugar, and the juice of 1 Lemon (or Vanilla Essence as an alternative to avoid sourness). |
|
8
Done
|
Add 7-8 chopped Chilean Cherries and bring to a boil. |
|
9
Done
|
Once the cake is baked, pour the Cherry Syrup over it. |
|
10
Done
|
Allow the cake to rest for 1-2 hours to absorb the syrup. |
|
11
Done
|
Cut the cake into pieces, top with Whipped Cream, and garnish with Chilean Cherries. |
