Eggless Basbousa

Basbousa is a traditional Middle Eastern cake, also known as harissa, nammoura and revani in some Mediterranean regions. It is made of semolina soaked in a flavored sugar syrup. The sugar syrup is usually flavored with honey, rose water or orange blossom water. Here I made saffron and green cardamom powder flavoured sugar syrup.

Semolina – 1-1/2 cup

Sugar – ¾ cup for Basbousa and 1 cup for sugar syrup

Ghee or clarified butter – 2 tablespoon (on room temperature) + for greasing the tray

Baking Powder – 1 teaspoon

Milk – ¾ cup (on room temperature)

Water – 1 cup

Saffron – few strands

Green cardamom powder – ½ teaspoon

Blanched almonds – 5 to 6 (peeled and cut into the half)

In a bowl, mix semolina, ¾ cup of sugar, baking powder and milk. Now add ghee and mix well.

Grease baking tray with ghee or with clarified butter properly. Pour the batter into the greased tray and keep it in the refrigerator for atleast an hour. I kept it for around 3 hours in refrigerator.

Put almonds on the batter and lightly press them.

In a pan, add 1 cup of water and 1 cup of sugar. Turn on the flame and make a thin syrup by boiling it for about 5 to 7 minutes. Add green cardamom powder and saffron. Turn off the heat.

Preheat oven at 375 F. Bake semolina batter for 35 to 45 minutes.

Take the baking tray out from the oven. Now cut the Basbousa into the desired shapes. Put sugar syrup over it and keep it aside for half an hour so that it can absorb the sugar syrup.

Barbousa is ready to serve. Serve it with tea or coffee. It stays well in the airtight container into the refrigerator.