Basbousa - Middle Eastern Semolina Cakes

CREDITS

Adapted from various recipes.

INGREDIENTS

250g ghee (Clarified butter), melted 1 and ¾ cups milk + 2 tablespoons fresh lemon juice, room temperature 4 egg yolks, room temperature 1 teaspoon saffron threads1 heaped teaspoon Elachi (cardomom) powder
1 cup flour1 cup sugar1 cup semolina1 level tablespoon baking powder¼ cup klim, dry toasted in a saucepan until golden brown 1 cup coconut, toasted lightly
Sugar syrup½ cup sugar1 cup boiling waterPinch saffron threadsPinch Elachi (cardomom) powderFew drops rose water

METHOD

First, dry toast (on medium low!) your klim and place in a large mixing bowl. Then toast your coconut and add to bowl. Add all the other dry ingredients as well, whisk to combine and set aside. Liquidise ghee (Clarified butter), milk, yolks, saffron and the Elachi (cardomom) powder until well blended.Add this to the dry ingredients and mix with a light hand. Remember, semolina looks for any reason to get gummy and tough, even if only slightly overworked.Now divide evenly into 24 cupcake liners. Bake in a well preheated oven for about 16-18 minutes. Remove and cool completely. Use a toothpick to prick holes all over the top of cakes. Remove from liners as well.
SyrupBoil all ingredients until sticky, about 5 minutes. Immediately pour 1 generous tablespoon on each cake. You should not have any syrup leftover.Sprinkle the top with a little grated almond or pistachio.Store in an airtight Tupperware. Enjoy!

INFO & TIPS

*I omitted rose water in the syrup as I didn't have it on hand.
*The lemon juice may NOT be subtituted with vinegar or any other acid.
*These get better as they sit!

POSTED ON

20 May 2023

WOULD YOU LIKE TO ?

COMMENTS