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Cooking Time

Preparation Time : 10

Cook Time : 50

Total Time : 60


Serves 15

  • Semolina/ rava 1 1/2 cups

  • Sugar 1 cups

  • Desiccated Coconut 1 cups

  • All purpose flour 1/2 cups

  • Baking Powder 1 tsp

  • Oil 1/2 cups

  • Milk 1 cups

  • Vanilla Essence 1 tsp

  • Almonds,for garnishing 10 nos

  • FOR SYRUP: Water 1 cups

  • Sugar 1/2 cups

  • Lemon Juice 1 tsp

  • Rose essence 1 tsp


  • 01

    Let us make sugar syrup first, add a cup of sugar and water along with a tsp of lemon juice. Bring it to boil and cook until it is slightly sticky. Add rose essence, mix well and keep it aside.

  • 02

    Preheat oven to 180 degree and grease a round baking tin with oil and keep it ready.

  • 03

    In a bowl, combine together semolina, sugar, desiccated coconut, all purpose flour and baking powder and combine well.

  • 04

    To this add milk, vanilla essence and oil and combine evenly into thick batter. The batter has to be in idly batter consistency.

  • 05

    Pour this batter to the greased cake tin and spread evenly. Line it with a sharp knife to get diamond shape. Place the almond at the center of each piece and press very lightly.

  • 06

    Bake it for about 45 – 50 minutes or the top turn golden brown. Remove from the oven. Line it with a sharp knife again.

  • 07

    Pour the cold sugar syrup over the hot basbousa or semolina cake. Cover everywhere with sugar syrup and allow them to soak for 30 minutes.

  • 08

    Let it cool. Our eggless semolina cake or basbousa is ready.



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