Mango Basbousa (Middle Eastern Semolina / Farina Cake)
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Basbousa, is a traditional Middle Eastern sweet cake, made from cooked semolina or farina soaked in simple syrup, coconut is also a popular option to add into this pastry. Orange flower water or rose water is also an optional addition to the simple syrup used in the basbousa.
This delightful cake also brings back happy memories of times my mother would make us Ravo (a semolina and milk pudding), I've combined this ancient Basbousa recipe with seasonal mango pulp since mangoes are my mums favourite fruit.
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Ingredients
- For Basbousa
- 1 cup semolina suji/ rava/ farina
- 3 tablespoons fresh mango pulp
- 3 tablespoons yogurt with its whey i.e. water removed
- 4 tablespoons clarified butter ghee OR melted butter
- 2 tablespoons lime juice
- 1/3 cup powdered jaggery muscovado sugar OR regular sugar
- 1 teaspoon baking powder
- A pinch of salt
- For the soaking syrup
- 1/2 cup powdered jaggery muscovado sugar OR regular sugar
- 1/4 cup water
- 1 teaspoon lime juice
- 2 teaspoon rose water
- 2 whole green cardamom slightly crushed
- Pinch of saffron
- 1 tablespoon butter or oil for greasing the baking dish
- 5 or 6 almonds or pistachios or a mix of both for garnishing.
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Instructions
- Preheat the oven to 200 degrees Celcius (gas mark 4). Grease the baking dish with 1 tablespoon butter or ghee or as needed such that it covers all the sides and base.
- Pour the yogurt into a fine mesh sieve or tea strainer and allow the water to drain off into a bowl kept underneath for 30 minutes.
- In a large mixing bowl, mix together semolina, mango pulp, yogurt, clarified butter (ghee), lemon juice, jaggery OR sugar, salt and baking powder to a smooth batter. The batter will be thick and not runny.
- Line a rectangular or square baking dish with baking paper.
- Pour the semolina mixture into the baking dish and spread it evenly. With help of a wet knife, draw lines and make cuts of desired size for serving each person. Place an almond or pistachio nut on each piece.
- Bake in oven for 40 to 45 minutes or till the crust turns golden.
- Turn off the oven and let the basbousa be in it to keep it warm and till you prepare the sugar syrup.
- For the pouring syrup: Heat jaggery OR sugar and water till it starts to boil. You don't need to stir. As soon as it starts to boil add cardamom, lemon juice, rose water and saffron strands. Reduce the heat and cook on low flame for 5 minutes.
- As the syrup turns thicker, turn off the gas and pour the hot syrup over the hot basbousa.
- While adding syrup to the cake, both basbousa as well as the syrup should be hot.
- Enjoy with your favourite cup of tea or coffee.
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Excellent recipe how nicely you have explained