My Culinary Trial Room

This months Home Baker's challenge was held by Nupur of UK Rasoi and she selected a variety of Arabian delicacies. When I went through the recipes, I was instantly hooked to the Basbousa. In fact I have been hooked with this sweet for quite some time. I have never tried it but something about this dessert felt so rich and heavenly. I am not sure whether it is the use of dessicated coconut or the combination of almond extract and rosewater but something about this dessert seemed to touch the right spot. And just as I believed this dish is heavenly in every bite. It is best served slightly warm so feel free to zap it into the microwave for few seconds.

~*What U need*~
Fine semolina - 1/2 + 1/8 cup
All purpose flour - 1/4 cup
Shredded coconut - 3/4 cup(I used homemade, check notes)
Milk - 1/2 cup
Sugar - 6 tbsp
Egg - 1/2 of an egg
Almond extract - 1/2 tsp
Baking powder - 1/2 tsp
Butter - 4 tbsp

Blanched almonds - 16
For the sugar syrup:
Water - 1/2 cup
Sugar - 1/2 cup
Lemon juice - 1 tbsp
Rose water - 1/2 tbsp

How I Made it:
First prepare the sugar syrup. This is because the syrup should be completely cool when pouring onto the cake. Bring the water, sugar & lemon juice to a boil. Reduce the heat to medium low and simmer for 6 mins. Add the rosewater and simmer for another 3-4 mins. Transfer the syrup into a measuring jug and let it cool down. Lets make the cake. Mix together the semolina, flour, coconut, sugar & baking powder. Melt the butter, add the milk, egg and almond extract and mix till combined. Add this to the dry ingredients and mix well.

Prepare the pan with butter. Transfer the mixture into the baking pan. Place the blanched almonds on the top. Preheat the oven to 350°F. Bake for 20 mins. With a buttered knife cut into pieces. Bake for another 20 mins. Once baked, retrace the cuts made with a knife. Pour the syrup over the warm Basbousa.

** My notes:
** To blanch almonds, soak the almonds in warm water for 10 mins and then peel the skin. Pat dry the almonds and use as needed.
** To make fresh dessicated coconut at home, dry roast freshly grated coconut in very low heat for 6-8 mins or till there is no water remaining when touched. Allow to cool and then blend in a coffee grinder with 1 tbsp of sugar till fine.

Serve warm!!!