How to make Basbousa -

A traditional middle-eastern dessert – it is a moist semolina cake

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Semolina, Desicaated Coconut

Cuisine : Middle Eastern

Course : Desserts


Basbousa Recipe Card


Middle Eastern cuisine comprises of food eaten by the people of the various countries of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity.  Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley.

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Basbousa Recipe

  • Semolina 1 cup

  • Desicaated Coconut 2 tablespoons

  • Sugar 3 1/2 tablespoons

  • Baking powder 1 teaspoon

  • Egg 1

  • Yogurt 1 cup

  • Milk 1 tablespoon

  • Butter melted 1 cup

  • Almonds blanched 10


Step 1

Grease a six inch square ovenproof dish about two inches deep. Pre-heat oven to 190ºC. To make the syrup boil the sugar and lemon juice with three fourth cup of water until the consistency is just sticky.

Step 2

Remove from heat and set aside to cool.Mix the semolina, coconut, sugar and baking powder in a mixing bowl. Separate the egg, reserving the white. Beat the yolk lightly. Make a well in the center of the dry ingredients and pour in the yogurt, milk, egg yolk and the melted butter.

Step 3

Mix well and beat until smooth. Beat the egg white until not quite stiff and fold into the mixture. Pour the mixture into the greased dish and spread it out evenly with a damp spatula. Gently tap the side of the dish to level it. Bake for thirty minutes.

Step 4

Take the dish out of the oven and use a damp sharp knife to score the surface of the mixture to divide it into diamonds. Slowly pour half the syrup all over the mixture and stick an almond pointed down into each diamond.

Step 5

Return to the oven for another thirty minutes and continue baking. Remove from the oven, pour on the rest of the syrup and leave to cool. Wet the knife and cut along the scored lines the whole way through.

Step 6

Carefully transfer the pieces to a serving dish to cool.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.