Arabic Dessert Basbousa

• 1 cup + 1/3 cup semolina (rava/suji)
• 1/2 cup powdered sugar
• 1/3 cup refined oil or melted butter
• 1/2 cup coconut powder
• 1 cup milk
• 1 tsp vanilla essence
• 1 tsp baking powder

For Sugar Syrup:

• 1/2 cup water
• 1/2 cup sugar
• 1 lemon slice
• 1 tsp rose water (optional)

Prepare the Semolina Mixture

• In a mixing bowl, combine 1 cup of semolina, 1/2 cup of powdered sugar, and 1/2 cup of coconut powder.
• Add 1/3 cup of refined oil or melted butter and mix well.
• Pour in 1 cup of milk and 1 tsp of vanilla essence. Mix until a smooth batter forms.
• Sift in 1 tsp of baking powder and stir to incorporate.

Prepare the Baking Pan

• Grease a baking pan with a bit of oil or butter to prevent sticking.
• Preheat your oven to 350°F (175°C).

Pour and Spread

• Pour the prepared semolina batter into the greased baking pan.
• Use a spatula to evenly spread and flatten the batter in the pan.

Bake the Basbousa

• Place the pan in the preheated oven and bake for about 30-35 minutes or until the top turns golden brown and a toothpick inserted comes out clean.

Prepare the Sugar Syrup

• In a saucepan, combine 1/2 cup of water and 1/2 cup of sugar. Add a slice of lemon for flavor.
• Bring the mixture to a gentle simmer over medium heat until the sugar dissolves and a syrup forms.
• Stir in 1 tsp of rose water if desired, for a fragrant touch. Remove from heat.

Soak the Basbousa

• Once the Basbousa is baked, remove it from the oven and immediately pour the warm sugar syrup over the hot Basbousa.
• Allow the Basbousa to absorb the syrup and cool down in the pan.

Serving

• Cut the cooled Basbousa into diamond or square shapes.
• Plate the Basbousa pieces and serve them as a delicious Arabic dessert.
• You can garnish with additional coconut flakes, chopped nuts, or a sprinkle of powdered sugar if desired.