How to Make Super Quick Homemade Basbousa (coconut and suji cake)
Hello everybody, hope you're having an incredible day today. Today, we're going to make a special dish, How to Prepare Super Quick Homemade Basbousa (coconut and suji cake). One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Basbousa (coconut and suji cake), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Basbousa (coconut and suji cake) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Basbousa (coconut and suji cake) is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Basbousa (coconut and suji cake) estimated approx 1 hr 15 minutes.
To get started with this recipe, we have to first prepare a few components. You can have Basbousa (coconut and suji cake) using 14 ingredients and 8 steps. Here is how you cook it.
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Basbousa has been inspired by the scrumptious photos I saw on the internet while looking for something else. So when I bought a packet of dessicated coconut from the store, it was finally time to try it out.
Ingredients and spices that need to be Make ready to make Basbousa (coconut and suji cake):
- 1 cup fine semolina or sooji
- 1/4 cup dessicated coconut
- 1/3 tsp baking soda
- 1/4 cup powdered sugar
- 75 gms salted butter, melted
- 1/3 cup thick fresh yoghurt
- 15 blanched almonds
- 1/2 tsp Orange zest
- 1 tbsp sour cream
- For the syrup
- 1/3 cup water
- 1/2 cup sugar
- as required Saffron a few strands
- as needed Kesar essence
Steps to make Basbousa (coconut and suji cake)
- Blanch the almonds by putting them in a bowl of boiling water for 10 minutes. The skin can then be easily removed. Keep it aside.
- In a saucepan add the ingredients for syrup and let come to a boil. Lower the flame and let it simmer for 7-8 minutes. Turn off the gas and add saffron strands and saffron essence. Let it cool completely.
- Take the sooji and baking soda in a bowl. Add the dessicated coconut and mix.
- Add the yoghurt, cooled melted butter and the powdered sugar. Add the sour cream and orange zest. Mix well. The batter will be quite thick. Let it rest for 10 minutes.
- Pour the batter in a greased cake pan and make small halfway cuts in the batter dividing it into small diamond shaped pieces. Put one almond each in the pieces.
- Bake in a preheated oven at 180 degrees for 20 minutes. Remove the pan after that and make the cuts all the way through. Bake for another 20 minutes or till the edges turn brown.
- Let the cake cool down. Once it is warm, pour the sugar syrup all over the cake. It tastes best when eaten after a few hours once the syrup has soaked through.
- Enjoy!!
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