Basbousa or hareesa, is a sweet cake made of cooked semolina or farina soaked in simple syrup. Coconut is a popular addition. The syrup may also optionally contain orange flower water or rose water.It is found in the cuisines of the Eastern Mediterranean under a variety of names. It appears to be a variant of the Egyptian dish ma’mounia. In southern Greece, it is called ravani, while in the north, it is called revani. It is a traditional dessert in Veria.
- 1 cup butter or 200 g, melted
- 1 tin Sweetened Condensed Milk or 397 g
- 1½ teaspoons baking powder
- 2 cups semolina or 320 g
- 1 cup ground almonds or 100 g
- 1 cup water or 250 ml
For the syrup
- 2 cups sugar or 400 g
- 1½ cups water or 375 ml
- 1 teaspoon lemon juice
- 1 tablespoon rose water
- 2 tablespoons ground almonds
Combine butter,Sweetened Condensed Milk and baking powder and stir well. Add semolina, ground almond and water and stir until well combined.
Pour and level mixture into 28cm x 24cm baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.
Remove from oven and pour all over the cooled syrup. Place in fridge to cool completely, cut into diamond shape and serve.
To prepare the syrup:
Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice, rosewater and ground almond.
Recipe Courtesy : Nestle-family.com
Reference : Wikipedia