Basbousa (coconut and suji cake)
#boxweek2
Basbousa has been inspired by the scrumptious photos I saw on the internet while looking for something else. So when I bought a packet of dessicated coconut from the store, it was finally time to try it out.
Basbousa (coconut and suji cake)
#boxweek2
Basbousa has been inspired by the scrumptious photos I saw on the internet while looking for something else. So when I bought a packet of dessicated coconut from the store, it was finally time to try it out.
Cooking Instructions
- 1
Blanch the almonds by putting them in a bowl of boiling water for 10 minutes. The skin can then be easily removed. Keep it aside.
- 2
In a saucepan add the ingredients for syrup and let come to a boil. Lower the flame and let it simmer for 7-8 minutes. Turn off the gas and add saffron strands and saffron essence. Let it cool completely.
- 3
Take the sooji and baking soda in a bowl. Add the dessicated coconut and mix.
- 4
Add the yoghurt, cooled melted butter and the powdered sugar. Add the sour cream and orange zest. Mix well. The batter will be quite thick. Let it rest for 10 minutes.
- 5
Pour the batter in a greased cake pan and make small halfway cuts in the batter dividing it into small diamond shaped pieces. Put one almond each in the pieces.
- 6
Bake in a preheated oven at 180 degrees for 20 minutes. Remove the pan after that and make the cuts all the way through. Bake for another 20 minutes or till the edges turn brown.
- 7
Let the cake cool down. Once it is warm, pour the sugar syrup all over the cake. It tastes best when eaten after a few hours once the syrup has soaked through.
- 8
Enjoy!!
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