Mango Basbousa (Middle Eastern Semolina / Farina Cake)

Mango Basbousa (Middle Eastern Semolina / Farina Cake) - Plattershare - Recipes, food stories and food lovers
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.
4.50 from 2 votes
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Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Served As: Desserts, Snacks
Recipe Cuisine Type: Middle Eastern
Recipe Taste: Sweet
Servings 10

Ingredients
 

  • For Basbousa for basbousa
  • 1 cup Semolina suji/ rava/ farina
  • 3 tbsp Mango Pulp fresh
  • 3 tbsp Yogurt with its whey i.e. water removed
  • 4 tbsp Clarified Butter ghee or melted butter
  • 2 tbsp Lime Juice juice
  • 1/3 cup Powdered Jaggery muscovado sugar or regular sugar
  • 1 tsp Baking Powder
  • 1 tsp Salt of, or as per taste
  • Soaking or syrup for the syrup
  • 1/2 cup Powdered Jaggery muscovado sugar or regular sugar
  • 1/4 cup Water
  • 1 tsp Lime Juice juice
  • 2 tsp Rose Water
  • 2 Cardamom slightly crushed whole
  • Pinch Saffron
  • 1 tbsp Butter for greasing the baking dish, or oil or oil
  • 5 Pistachios or almonds, or garnishing or almonds or or mix 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.
    Mango Basbousa (Middle Eastern Semolina / Farina Cake) - Plattershare - Recipes, food stories and food lovers
  • 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.
    Mango Basbousa (Middle Eastern Semolina / Farina Cake) - Plattershare - Recipes, food stories and food lovers
  • Line a rectangular or square baking dish with baking paper.
    Mango Basbousa (Middle Eastern Semolina / Farina Cake) - Plattershare - Recipes, food stories and food lovers
  • 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.
    Mango Basbousa (Middle Eastern Semolina / Farina Cake) - Plattershare - Recipes, food stories and food lovers
  • 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.
    Mango Basbousa (Middle Eastern Semolina / Farina Cake) - Plattershare - Recipes, food stories and food lovers
  • As the syrup turns thicker, turn off the gas and pour the hot syrup over the hot basbousa.
    Mango Basbousa (Middle Eastern Semolina / Farina Cake) - Plattershare - Recipes, food stories and food lovers
  • 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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4.50 from 2 votes
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Parinaaz Marolia
Parinaaz Marolia

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