Rose Basbousa is a middle eastern dessert delicately flavored with rose syrup. Loaded with mild flavors with the melt in mouth texture.
I love the recipes which are quick to make and give good results. This recipe of Rose Basbousa is just one of the few. This dessert can be whipped up in no time and can be an perfect ending to a gathering. Or to take to a potluck. So what makes a good Basbousa?
Well a good Basbousa has good texture and a required moistness. Not too soggy just perfect. I have come accros many recipes where it is dry or lack the required moistness or too soggy. the The recipe of Rose Basbousa which I am sharing today is so easy to make with just few common pantry ingredients. Semolina, sugar, butter yogurt & Baking powder. I have adapted this recipe from The Mediterranean Dish
Only change , I have made is in the soaking syrup. Instead of using sugar, I have used sidr honey flavored with rose water and a tiny bit of saffron. To the recipe.
Ingredients
1 cup semolina/ Rava/Sooji
1/2 Tsp Baking Powder
1/2 cup yogurt
1/2 cup sugar
2 & 1/2 tbsp milk
1/4 cup plus 1 tbsp melted butter
Coconut grated, Rose petals & flaked almonds for garnish
For Syrup: Mix all to make a syrup
3/4 cup warm water
3/4 cup honey
1/8 tsp lemon juice
1 tsp rose water
Few threads of saffron
Method.
- Grease a 6″ pan. Preaheat oven to 200° C
- In a bowl mix together sugar , yogurt & milk.
- Now add in semolina & baking powder. Stir to mix well.
- Add in the melted butter and keep aside for 5 minutes till the butter is absorbed in the mix.
- Pour the prepared mix in a greased pan & bake for about 45 minutes till the upper crust is light brown .
- Keep the syrup ready while the Basbousa is baking
- One Basbousa is ready, take out of oven and pour over the prepared syrup on hot basbousa. Keep aside for an hour to absorb all the juices
- Garnish with coconut and flaked almond and little of rose petals.
- Slice & Serve. Keeps well at 3 to 4 days at room temperature.
Huma Kalim
Serves 6 to 7 people
Rose Basbousa is a middle eastern dessert delicately flavored with rose syrup. Loaded with mild flavors with the melt in mouth texture.
10 minPrep Time
45 minCook Time
55 minTotal Time
Ingredients
- 1 cup semolina/ Rava/Sooji
- 1/2 Tsp Baking Powder
- 1/2 cup yogurt
- 1/2 cup sugar
- 2 & 1/2 tbsp milk
- 1/4 cup plus 1 tbsp melted butter
- Coconut grated, Rose petals & flaked almonds for garnish
- For Syrup: Mix all to make a syrup
- 3/4 cup warm water
- 3/4 cup honey
- 1/8 tsp lemon juice
- 1 tsp rose water
- Few Threads of saffron
Instructions
- Grease a 6" pan. Preaheat oven to 200° C
- In a bowl mix together sugar , yogurt & milk.
- Now add in semolina & baking powder. Stir to mix well.
- Add in the melted butter and keep aside for 5 minutes till the butter is absorbed in the mix.
- Pour the prepared mix in a greased pan & bake for about 45 minutes till the upper crust is light brown .
- Keep the syrup ready while the Basbousa is baking
- One Basbousa is ready, take out of oven and pour over the prepared syrup on hot basbousa. Keep aside for an hour to absorb all the juices
- Garnish with coconut and flaked almond and little of rose petals.
- Slice & Serve. Keeps well at 3 to 4 days at room temperature.
