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
For Syrup:
Sugar - 2 cups
Water - 2 cups
Lemon juice - 1 Tbsp
Rose water - 2 tsp (optional)
Method:
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.
When cool cut along the score lines and let it cool completely before serving.
And there...... Yummy and easy Basbousa is ready to serve........:)
Recipe Courtesy: Sarah koshy
