Basbousa/Harissa Dessert
Directions
- 1In a bowl, mix together 1 cup + 1/3 cup semolina, 1/2 cup powdered sugar, 1/3 cup refined oil or melted butter.
- 2In a bowl, mix together 1 cup + 1/3 cup semolina, 1/2 cup powdered sugar, 1/3 cup refined oil or melted butter.
- 3In a bowl, mix together 1 cup + 1/3 cup semolina, 1/2 cup powdered sugar, 1/3 cup refined oil or melted butter.
- 4Add one egg and mix well until combined.
- 5Add one egg and mix well until combined.
- 6Add one egg and mix well until combined.
- 7Add 1/2 cup coconut powder and mix until the mixture forms a crumbly texture.
- 8Add 1/2 cup coconut powder and mix until the mixture forms a crumbly texture.
- 9Add 1/2 cup coconut powder and mix until the mixture forms a crumbly texture.
- 10Pour 1 cup of milk into the bowl and mix well until smooth.
- 11Pour 1 cup of milk into the bowl and mix well until smooth.
- 12Pour 1 cup of milk into the bowl and mix well until smooth.
- 13Add 1 tsp of vanilla essence and 1 tsp of baking powder, and mix until the batter is well combined.
- 14Add 1 tsp of vanilla essence and 1 tsp of baking powder, and mix until the batter is well combined.
- 15Add 1 tsp of vanilla essence and 1 tsp of baking powder, and mix until the batter is well combined.
- 16Grease a baking pan with oil or butter and sprinkle some semolina on it.
- 17Grease a baking pan with oil or butter and sprinkle some semolina on it.
- 18Grease a baking pan with oil or butter and sprinkle some semolina on it.
- 19Pour the batter into the pan and spread it evenly. Then, cut the batter into desired portions using a knife.
- 20Pour the batter into the pan and spread it evenly. Then, cut the batter into desired portions using a knife.
- 21Pour the batter into the pan and spread it evenly. Then, cut the batter into desired portions using a knife.
- 22Place the pan into a preheated oven at 180°C and bake for 30-40 minutes.
- 23Place the pan into a preheated oven at 180°C and bake for 30-40 minutes.
- 24Place the pan into a preheated oven at 180°C and bake for 30-40 minutes.
- 25Prepare the sugar syrup by boiling 1/2 cup water, 1/2 cup sugar, 1 lemon slice, and 1 tsp rose water(optional) until it forms a syrup.
- 26Prepare the sugar syrup by boiling 1/2 cup water, 1/2 cup sugar, 1 lemon slice, and 1 tsp rose water(optional) until it forms a syrup.
- 27Prepare the sugar syrup by boiling 1/2 cup water, 1/2 cup sugar, 1 lemon slice, and 1 tsp rose water(optional) until it forms a syrup.
- 28Once the cake is done, let it cool completely. Then, pour the sugar syrup over the cake.
- 29Once the cake is done, let it cool completely. Then, pour the sugar syrup over the cake.
- 30Once the cake is done, let it cool completely. Then, pour the sugar syrup over the cake.
- 31Let it sit for 20-30 minutes to allow the syrup to soak into the cake.
- 32Let it sit for 20-30 minutes to allow the syrup to soak into the cake.
- 33Let it sit for 20-30 minutes to allow the syrup to soak into the cake.
Ingredients
- 1.33 cups semolina
- 1.33 cups semolina
- 1.33 cups semolina
- 0.5 cups powdered sugar
- 0.5 cups powdered sugar
- 0.5 cups powdered sugar
- 0.33 cups refined oil or melted butter
- 0.33 cups refined oil or melted butter
- 0.33 cups refined oil or melted butter
- 0.5 cups coconut powder
- 0.5 cups coconut powder
- 0.5 cups coconut powder
- 1 cup milk
- 1 cup milk
- 1 cup milk
- 1 tsp vanilla essence
- 1 tsp vanilla essence
- 1 tsp vanilla essence
- 1 tsp baking powder
- 1 tsp baking powder
- 1 tsp baking powder
- 0.5 cups water
- 0.5 cups water
- 0.5 cups water
- 0.5 cups sugar
- 0.5 cups sugar
- 0.5 cups sugar
- 1 lemon slice
- 1 lemon slice
- 1 lemon slice
- 1 tsp rose water
- 1 tsp rose water
- 1 tsp rose water
Equipment
measuring cupsmixing bowlspatulabaking panknife