Basbousa Recipe (Semolina Cake)

Name: Basbousa Recipe (Semolina Cake)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Cuisine: Dessert
Ingredients: 1 tin - Nestlé MILKMAID; 200 gms - Melted Butter; 1½ tsp - Baking Powder; 300 gms - Semolina/Suji; 100 gms - Ground Almonds; 250 ml - Water; 400 gms - Sugar; 375 ml - Water; 1 tsp - Lemon Juice; 1 tbsp - Rose Water; 2 tbsp - Grounded Almonds

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Basbousa or Semolina Cake is a traditional Middle Eastern semolina cake made with semolina, butter, almonds, and sugar syrup. To make this Basbousa recipe, prepare a batter with semolina, Nestlé MILKMAID, butter, and baking powder, bake it until golden, soak it in rose syrup, and serve it as a festive dessert.

About Our Recipe

This Basbousa is soft, moist, and packed with rich Middle Eastern flavours. Made with semolina, butter, almonds, and Nestlé MILKMAID, our Basbousa recipe creates a perfectly sweet and aromatic dessert that is ideal for festive gatherings and family celebrations.

The texture of this Semolina Cake is what makes it truly special. Semolina gives the cake its signature crumbly bite, while the syrup keeps the Basbousa moist and flavourful. The sugar syrup, made with sugar, water, lemon juice, and rose water, adds a fragrant and delicate sweetness. Nestlé MILKMAID brings a rich, creamy touch that blends beautifully with the nutty almonds and subtle aroma of rose water.

This Basbousa with almonds recipe is easy to prepare and does not require complex ingredients or steps. Once baked, the warm cake absorbs the fragrant syrup beautifully, giving it its classic melt-in-the-mouth texture.

Whether served warm or chilled, this Basbousa recipe is a comforting dessert that pairs perfectly with tea or coffee. You can also explore other classics, such as Gulab Jamun or Thandai, for more traditional sweet treats.

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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

Step 1: Boil sugar and water in a saucepan for 6–8 minutes.
Step 2: Stir in lemon juice, rose water, and ground almonds. Set the syrup aside to cool.
Step 3: Combine Nestlé MILKMAID, melted butter, and baking powder in a bowl.
Step 4: Add semolina, ground almonds, and water. Mix well to form the batter.
Step 5: Pour the mixture into a greased baking tin and spread evenly.
Step 6: Bake at 190°C for 35 minutes until the top turns golden brown.
Step 7: Pour the cooled syrup over the warm Basbousa.
Step 8: Bake again for 5 minutes to help the syrup absorb better.
Step 9: Cool completely, cut into diamond shapes, and serve Basbousa.

Tips to Basbousa

Texture: Use fine semolina for a softer and more evenly baked Semolina Cake.
Moisture: Pour syrup over warm Basbousa so it absorbs fully and stays moist.
Softness: To make Basbousa soft and moist, ensure the syrup is cool and the cake is warm when pouring, and allow it to rest for a few hours before serving.
Flavour: Add extra rose water or orange blossom water for a more aromatic Basbousa recipe.
Crunch: Garnish your Basbousa with almonds or pistachios for extra texture.
Richness: Let the batter rest for a few minutes before baking for better flavour and consistency.

Serving suggestions for Basbousa

Serve your Basbousa warm with tea or Arabic coffee for an authentic dessert experience.
You can garnish this Basbousa with almonds, pistachios, rose petals, or extra syrup for a festive presentation.
This Semolina Cake also pairs beautifully with vanilla ice cream or whipped cream for a modern twist.

NO-BAKE ALTERNATIVE

For a no-bake version, cook semolina, condensed milk, butter, and almonds on the stovetop until thick. Spread the mixture into a tray, pour rose syrup over it, and refrigerate for 4–6 hours before slicing.

FAQs on Basbousa

1. What is Basbousa cake made of?

Basbousa cake is made of semolina, butter, almonds, sugar syrup, and Nestlé MILKMAID. The syrup is infused with rose water and lemon juice for a fragrant finish.

2. Why is my Basbousa dry?

Basbousa can turn dry if it is overbaked or does not absorb enough syrup. Pouring syrup over warm Basbousa helps keep the semolina cake soft and moist.

3. Can I make Basbousa without almonds?

Yes, you can make Basbousa without almonds. You can replace them with pistachios or coconut, or simply omit the nuts altogether while still maintaining excellent flavour and texture.

4. How do I store Basbousa?

Store Basbousa in an airtight container at room temperature for one day or refrigerate it for up to 4–5 days. Warm slightly before serving for the best texture.

5. What does Basbousa taste like?

Basbousa has a soft, syrup soaked texture with mildly nutty flavours from semolina and almonds. The rose water and lemon syrup give this Basbousa recipe its classic Middle Eastern taste.

6. What is the difference between Basbousa and Revani?

Basbousa and Revani are very similar Semolina Cakes. Basbousa is Middle Eastern and often includes rose water, while Revani is Turkish and may use yoghurt or lemon syrup.

7. How to make Basbousa soft and moist?

To make Basbousa soft and moist, pour cooled syrup over the warm cake, allow it to soak completely, and let it rest for a few hours before slicing.

8. Can I make Basbousa without semolina?

Semolina is essential to the texture of Basbousa. While substitutes such as fine cornmeal or rava can be used, the result may differ from traditional Basbousa.

TAGS:

Milkmaid Mini