Basbousa
Would you believe if I said that this recipe is a no egg, no flour, no fat one! Yes, this recipe is one of the best I found on the net and is the easiest and tastiest Basbousa ever! I tasted Basbousa for the first time at a bakery in Kannur, and was repelled by the amount of sweetness in it. I’m a sweet tooth person and if I find the sugar levels high imagine how it must have been! Since then I never had this dessert even if I found it in bakeries. Then one day during the frantic Christmas baking I suddenly craved for a piece of Basbousa. Without wasting anytime I looked for a recipe and was glad to find the recipe of Turkish Food Travel. The main reason I went for this recipe was because I had all the ingredients mentioned!
Basbousa
The soft milk soaked semolina baked and then drizzled with lemon flavoured sugar syrup. That heaven is basbousa!
Equipment
- 8" round pan or equivalent rectangular or square baking pan.
Ingredients
- 1 cup Caster sugar
- 1 cup Milk
- 2 cups Semolina (Rava)
- ½ tsp Baking powder
- ½ cup Peeled almonds for garnish
Sugar Syrup
- 2 cups Granulated sugar
- 2 cups Water
- 1 tbsp Lemon juice
Instructions
- Mix semolina, sugar, baking powder and milk in a bowl.
- Grease the pan, pour the mixture into the pan and spread it evenly. Let it sit for atleast an hour for the semolina to soak in the milk.
- Meanwhile make the sugar syrup. Mix the sugar and water and set it on medium flame. Once it starts boiling add the lemon juice and a slice of it. Boil for 5 minutes and off the flame. Let it cool.
- Pre-heat the oven to 170°C.
- Slice the soaked semolina to desired shapes. Place an almond on each of the shape. Bake for 45 minutes, or until the top is dark golden brown.
- Once baked slice the semolina again over the same lines. Pour the sugar syrup at room temperature over it, evenly. Serve it after a few hours or preferably the next day.
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