1 1/3 cup semolina / rava
1/2 cup sugar, powdered
1/3 cup refined oil or melted butter
1/2 cup fine desiccated coconut / coconut powder
1 cup milk
1 tsp baking powder
1 tsp vanilla essence
1/4 cup almonds ( or as required)

For Sugar Syrup:

1/2 cup water
1/2 cup sugar
1 tbsp lemon juice
1 tsp rose water


  1. Soak the almonds in hot water for 1/2 an hour. Peel off the skin of almonds and keep it aside.
  2. In a large bowl, add semolina and 1/2 cup sugar and mix well.
  3. Add oil or melted butter and mix it properly without lumps.
  4. Add desiccated coconut, milk, baking powder and vanilla essence and mix well. Keep it for 5-7 minutes.
  5. Grease the surface and every edges of a glass tray / baking tray with oil and sprinkle 1 tbsp semolina all over.
  6. Pour the batter to the prepared tray and spread evenly.
  7. Then mark lines with a knife to get square / diamond shapes.
  8. Place the almonds in the centre of each piece and press very lightly.
  9. Preheat the oven to 180 degree celcius and bake it for 30-40 minutes or until the top turn golden brown.
  10. In the meantime, prepare sugar syrup. Boil 1/2 cup of water in a pan adding 1/2 cup sugar. Reduce the flame and add 1 tbsp lemon juice and 1 tsp rose water and boil until sugar get dissolved. Switch off the flame and let it cool down a bit.
  11. Remove the basbousa from the oven and cut the pieces with a sharp knife along the marked lines.
  12. Pour the sugar syrup all over the basbousa while it is still hot…
  13. Serve warm or at room temperature…


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