A foodie friend from Middle -East, sent me a mail about desserts from his part of the world. It was interesting, informative and undoubtedly delicious !! 😀
Basbousa is a Somali dessert also called Ravani in Turkish. It is a fragrant semolina/ sooji/rava cake drenched in syrup. Known by several names in Eastern Mediterranean countries, it is a much loved cake and simple to make and enjoy.
Over the years, this simple delicacy has evolved into numerous variants, experimentations and twists. Traditionally, the syrup is infused with orange blossoms, I used Rose water for the lack of orange blossoms in this part of India.
Here’s what i did………
For the cake :
1 cup – semolina/ sooji
1/2 cup – sugar
1/2 cup – milk
1/4 cup – vegetable oil
1 tsp – vanilla essence
1 nos – egg
1 tsp – baking powder
1 tsp – baking soda
few blanched almonds
For the syrup :
1 and 3/4 cup – sugar
1 cup – water
1 tbsp – lime juice
1 tbsp – honey
1 tbsp – rose syrup
Boil the sugar and water to make syrup. Once the sugar melts, add the lime juice. Add the honey and boil for 8-9 mins on a low flame. Add the sugar syrup, stir and take it off fire.
Prepare 7 X 7 baking tin. Preheat oven to 180 degrees C.
Beat the egg and keep aside. Powder the sugar for easy mixing.
In a mixing bowl, combine the semolina, sugar, baking powder and soda. Pour in the oil and egg, one at a time, and gently fold in. Fold in the milk and the essence. Pour the batter into the baking tin and smoothen with a spatula.
With a butter knife, make diagonal or square lines. Place almonds in each square or diamond. Bake for 25 mins.
Take the cake out of the oven and pour the syrup over the hot cake.
Serve it hot or at room temperature. Goes well with a cup of dark brewed coffee or well brewed milky tea.
Happy cooking !!! 😀
Cheers !! 😉