Basbousa (Eggless)

Basbousa (Eggless)

Basbousa is a cake made with sooji (semolina). Its a yummy sweet cake soaked in sugar syrup. This dish originates from Kuwait and there are tiny variations to this dish in the Mediterranean region. I happened to taste this at a grand Food Fest and it was so yumm. You can try it out and serve it warm.

For me cutting was difficult when warm, it was crumbly. So I just refrigerated it completely and cut into perfect squares then just before serving I heated up in a microwave. All the guests just loved it. There were different versions but I choose the eggless version. Recipe Source: Titlys Busy Kitchen.

Ingredients:

Semolina | Sooji - 1 cup

Sugar - 1 cup

Curd-1 cup
Melted Butter | Oil- 50 g

Baking Powder- 2 tsp

For the Syrup:

Sugar-1 cup

Water-1 cup

Lemon Juice- 1 tbsp

Method:

Pre heat your oven to 200°C.

Line the baking pan with parchment paper and grease it.

In a bowl mix sooji, curd, sugar and baking powder to a smooth lumpfree paste.

Transfer content to the baking pan and bake for 40 min at 200 °C (top of cake should turn brown).

Meanwhile in a vessel heat 1 cup water with 1 cup sugar and prepare the syrup by stirring it for 15 min at boiling stage.

Turn off heat and add lemon juice and stir briskly.

Once the basbousa is baked take out and add the syrup and bake again at 200°C for 20 minutes.

Garnish with almonds and serve warm.