Coarse semolina / Rava - 1½ cups
Fine semolina / Rava - ½ cup
Sugar - 1 cup
Baking powder - 1 tsp
Baking Soda - 1 tsp
Desiccated coconut (Grated Coconut) - 1 cup
Eggs - 2 Large
Unsalted butter (melted) - 1 cup
Yogurt - 1 cup
Vanilla extract – or essence - 2 tsp
Sugar - 2 cups
Water - 2 cups
Lemon juice - 1 Tbsp
Rose water - 2 tsp (optional)
Combine the sugar, water and lemon juice. Boil for 10 minutes.Add the rose water and stir well and keep aside.
Boil the almonds for 1 minute and then rinse with cold water. Slip the skins off. OR Soak almonds Overnight and peel skin and keep aside.Combine Rava /Semolina, Egg, sugar, Baking soda , grated coconut, Baking Powder, egg and mix well with a whisk. Add curd and melted Ghee and mix again.
Transfer the batter to a 9″x13″ (23cm x 33cm) buttered baking pan. Level the batter then refrigerate for 1 to 2 hours. Score the basbousa into desired shapes. Place the blanched almonds on top of each square or diamond shape.
Bake in a preheated oven for 40 minutes at 380°F/193°C. Pour the syrup on top of the hot basbousa then bake for another 15 minutes.
And there...... Yummy and easy Basbousa is ready to serve........:)
Recipe Courtesy: Sarah koshy