This is a quick and easy recipe that uses simple ingredients from your kitchen pantry. Traditionally made around Ramadan and Eid for Iftar parties, but great to make as a quick dessert all year round.
Ingredients: (Makes a 9" square pan)
For the soaking syrup:
1/2 cup(100g) granulated sugar
3/4 cup (177 ml) water
1 tbsp Lemon juice
Few strands of crushed Saffron or Few drops rose water or orange blossom water (optional)
For the semolina cake:
1 1/3 cups(225g) Semolina (durum wheat flour in medium or coarse grind)
1/3 cup (65g) plus 1 tbsp (for greasing pan) Ghee or Clarified Butter, melted
3 tbsp(18g) Unsweetened shredded coconut (aka desiccated coconut)
1/3 cup (83ml) whole milk
1/3 cup (100g) Light Corn Syrup
1/2 cup(100g) granulated sugar
1 tbsp ghee, for brushing over the baked Basbousa (optional)
About Preheat to 350F:
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