Ingredients
2 cups semolina / suji
½ cup ghee
1 tbsp honey
½ cup sugar
½ plain thick yoghurt
½ tbsp baking powder
½ cup desiccated coconut (optional)
½ tsp tahini
For Syrup
1 cup sugar
1 cup water
1 tsp lemon juice
2 tbsp honey
½ tsp vanilla extract
Mixed nuts for garnishing
Preparations
Preheat the oven to 300°C. Take a large size bowl and, add the semolina to it. Now add the dry ingredients like baking powder, desiccated coconut, and sugar and mix everything well.
Now in another pot, melt some ghee, once melted add the honey in it and stir well.
Add the ghee and honey combination to the dry ingredients and mix them well, take care to avoid clumps.
Next, add the yoghurt and fold it in until everything is well blended and the batter is smooth.
Take a cake tin and grease it well, next add a layer of mixed nuts at the base of the tin. Now transfer the basbousa batter to it. Transfer the baking tin to the oven. Bake for about 10 minutes or until the edges become lightly golden.
While the basbousa is baking, begin the preparations for the syrup. Take a medium-sized saucepan and add all the ingredients of the syrup in it. Maintain the flame on medium and bring the contents to a boil.
Once the syrup begins to boil, reduce the flame and allow it to simmer for about 10 minutes or so.
Once the basbousa is done, remove it from the oven and the tin. Pour the syrup all over the basbousa evenly and generously.
Once the syrup is poured, immediately cover the basbousa with foil, and place it back in the oven (which is turned off but still warm) for the syrup to infuse well.
After about 10 minutes, remove from the foil, cut into pieces, garnish with some chopped nuts and enjoy.
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