Recipe of Award-winning Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Super Quick Homemade Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️ delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️ is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️ estimated approx 5-6 hrs (prep to dish).

To get started with this particular recipe, we must first prepare a few ingredients. You can have Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️ using 12 ingredients and 16 steps. Here is how you cook that.

This one’s ☝️one of my favourites & signature ones ☺️ Try this out for sure to know why it’s so 😋 #boxweek2 #cooksnapchallenge #Suji

Ingredients and spices that need to be Get to make Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️:

1. 1 Cup Fine Suji/Semolina
2. 1/4 tsp Salt: Optional- If using salted butter
3. 1 Cup Fresh Milk: Boiled & RT
4. 1/2 Cup Castor Sugar/Powdered Sugar
5. 1/2 Cup Desiccated Coconut
6. 1 tsp Baking Powder
7. 1/2 tsp Baking Soda: Optional
8. 6-8 Drops: Vanilla Essence
9. 1/4-1/3 Cup Butter: I’ve used Salted
10. For Sugar Syrup: 1/2 Cup Water (RT)
11. 1/2 Cup Sugar: Fine Sugar (preferably)
12. 1 Baking Pan/Dish: 6”-8” Any Shape

Steps to make to make Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️

1. First up: Prepare the baking pan/tray with Butter Paper & greased with some Butter- Set aside...
2. Then, in a mixing bowl: Mix up the aforesaid Dry Ingredients first, mix everything well together until nicely combined...
3. Now, goes in the aforementioned Wet Ingredients to it & whisk well together until nicely combined & well incorporated
4. Allow it to rest for at least 15-20 mins time, with a cover on- before pouring it out into the pre lined baking dish...This ensures the semolina to rise up well enough to make the final texture of the cake absolutely soft & fluffy
5. In the baking dish/pan: You can decorate the same as per your choice (though, this step is optional)- I always prefer doing it with whichever Dry Fruits are available to me handy & can be sliced easily & faster
6. Once done with that: Preheat the oven @180C....Checkout on the Soaked cake batter now, whisk well together once again....
7. Pour it out into the Baking Pan/Dish...Put it in the preheated oven @180C, for about 25-30 mins time...temp. varies from oven to oven & so is the baking time...
8. While the baking is going on: On the other hand- Let’s prepare the Sugar Syrup for the same- Refer to the aforementioned measurements & boil until the sugar just dissolves completely fine
9. Turn off the flame now, let it cool down a bit but not completely at all, pls be mindful of that...
10. It’s highly advisable to check it out once after 25 mins time & then, go about it accordingly as per your own oven Temp. Settings...For me, it’s perfectly baked out in exactly 26 mins time...
11. Refer my pics: The toothpick/knife testing came out absolutely CLEAN & that’s VVI 👍🏻
12. Let it rest inside the hot oven itself for about another 10 mins time & then, take it out of the oven- Put it on the cooling rack & allow it to cool down a bit too, not completely though, again- This is the key to this particular recipe outcome to be perfectly spongy, soft & fluffy enough
13. I usually use the prepared sugar syrup in 2 batches: It’s not mandatory to do it that way but I’ve seen, once it soaks the first batch poured in immediately & then rested for sometime to absorb the same completely & then, when almost on the verge of cooling down completely- warm up the remaining sugar syrup a bit & then pouring into it
14. The ultimate result is definitely exactly the way it should turn out to be...Soft, Fluffy & Extremely Spongy 👍🏻 Allow it to cool down completely now...
15. Transfer it to a separate plate or directly to your serving platter....Garnish it as per your taste & choice & Relish the very exquisiteness of this dish 😋
16. E-N-J-O-Y 😋💁🏻‍♀️

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So that's going to wrap this up for this special food Steps to Make Quick Traditional Egyptian Basbousa: Semolina & Coconut Cake- Eggless 💁🏻‍♀️. Thank you very much for your time. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!