Basbousa (Semolina Cake) Recipe
Immerse yourself in the decadent Basbousa - a jewel of Middle Eastern cuisine. This delectable Semolina Cake recipe is a celebration in every bite. Made with simple ingredients like semolina, butter, baking powder, sugar, water, lemon juice, rose water, Nestlé MILKMAID, and nuts, Basbousa boasts a light and fluffy texture. Soaked in a fragrant syrup, each mouthful offers a delightful balance of sweetness and moisture.
About Our Recipe
Forget the ordinary! Our Basbousa recipe infuses the traditional Semolina Cake with the rich, creamy sweetness of Nestlé MILKMAID. This simple swap transforms the dessert into a luxurious delight.
The nutty semolina provides a satisfying base, while the butter adds a subtle richness. Nestlé MILKMAID blends these flavours together, creating a truly unforgettable taste experience.
The best part of our Basbousa is its fragrant syrup. Infused with rose water and lemon, the syrup imbues the cake with a delicate floral aroma and a luscious sweetness that perfectly complements the earthy depth of the semolina.
Creating this beloved dessert is an experience in itself. From mixing the batter to drizzling the syrup, each step lets you connect with the rich tradition of Basbousa - a delectable masterpiece worthy of any occasion.
So, gather your ingredients and ditch the ordinary with our Nestlé MILKMAID Basbousa recipe to savour the authentic flavour of the Middle East.
Check out our other baked recipes, like Brownie and Apple Pie. They're all worth a try!
Show more > Show Less >Ingredients
- 1 tinNestlé MILKMAID
- 200 gmsMelted Butter
- 1½ tspBaking Powder
- 300 gmsSemolina/Suji
- 100 gmsGround Almonds
- 250 mlWater
For Sauce
- 400 gmsSugar
- 375 mlWater
- 1 tspLemon Juice
- 1 tbspRose Water
- 2 tbspGrounded Almonds
How to make Basbousa (Semolina Cake)
- Step 1: Boil sugar and water in a saucepan. Simmer for 6-8 minutes. Remove from flame and stir in lemon juice, rosewater, and ground almonds. Keep it aside to cool.
- Step 2: Combine Nestlé MILKMAID, butter, and baking powder and stir. Then add semolina/suji, grounded almond, and water and stir again. Pour & level the mixture into a baking tin.
- Step 3: Bake at 190°C in a preheated oven for 35 minutes till the top is golden. Remove from the oven and pour the cooled sauce over the baked Basbousa.
- Step 4: Bake it for 5 minutes after pouring the sauce then let it cool to room temperature, cut it into diamond shapes, and serve.
Tips to Basbousa
- Use fine semolina for a tender texture, ensuring it absorbs the syrup evenly. You can even lightly toast the semolina to enhance its nutty flavour.
- Make sure to add a pinch of baking powder, as mentioned in our Basbousa recipe, for a light and fluffy Semolina Cake.
- Allow the Basbousa mixture to rest before baking for better flavour and moisture.
- Pour the syrup over the Basbousa while it's still warm to let it soak in fully.
- Garnish with slivered almonds or pistachios for added texture and visual appeal.
FAQs on Basbousa
1. Is Basbousa gluten-free?
No, Basbousa is not gluten-free since it is made with semolina flour, which is a wheat product.
2. How long does Basbousa last?
You can store Basbousa in an airtight container for 1 day at room temperature. After that, you must refrigerate it for about 4-5 days. If stored in the fridge, you will have to reheat it, as it turns hard. Just take the amount you want to serve and microwave it for a few seconds.
3. Can the Basbousa recipe be made without sugar?
Basbousa is a sweet dessert that requires sugar to achieve its signature taste. However, you can reduce the amount of sugar in the Basbousa recipe or use a natural sweetener like honey or maple syrup.
4. What does Basbousa taste like?
Basbousa is a rose-lemon syrup Semolina Cake that has a moist, crumbly texture and a sweet, slightly nutty flavour.
5. What other variations of the Basbousa recipe can I try?
You can get creative with your Basbousa recipe! Try adding flavours like orange blossom water, tossing in nuts like pistachios or cashews, or swapping part of semolina for coconut or almond flour for a unique touch.
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