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Monday, December 17, 2012,12:51 AM by
Ponmathi Srilekha.S

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BASBOUSA WITH COCONUT

Serves :
3

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • First make the syrup by dissolving the sugar (and jaggery, if used) in lemon juice and boiling water. Simmer until it thickens, then allow to cool. Preheat oven to 190°C / 375°F / Gas Mark 5.
  • To make the "cake" melt the butter, then pour into a large mixing bowl. Mix in all the other ingredients and stir well with a wooden spoon. Spoon this mixture into a shallow, Swiss roll tin and flatten the top well.
  • Bake for about 30 minutes until it turns golden. Remove and cut into diamond shapes, placing half an almond on each piece. Pour over half the syrup and bake for further 5 minutes (do not burn the almonds). Serve warm with the rest of the syrup.
  • Basbousa are usually eaten hot, but they are also delicious eaten cold. They will keep fresh for several days.

INGREDIENTS

Syrup

  • 100 grams sugar 
  • Lump of jaggery (if available) 
  • 1 tablespoon lemon juice 
  • 15 tablespoons boiling water

Mixture

  • 100 grams butter 
  • 150 grams farina 
  • 175 grams sugar 
  • 50 grams shredded coconut 
  • 75 grams plain flour 
  • 50 grams milk
  • 1 teaspoon baking powder 
  • Few drops of vanilla extract 
  • 12 blanched almonds

5 comments for “Basbousa with Coconut”

  • Posted Saturday, February 11, 2023 at 8:31:05 PM

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