Basbousa

Basbousa was something that I tried at my co-sister's place in Kochi. It was totally an experiment, mostly because it sounded so exotic and yet involved the usage of mostly routinely found ingriedients in Indian Kitchens. This middle eastern semolina cake became the perfect way to end a dinner that consisted of chicken vindaloo and pav!

The Stuff required to bake the Basbousa
2 cups Rava (fine one)
1 cup sugar
1 cup of yogurt 
2 cups butter (melted)
1/3 cup milk
1 tsp baking powder
9-10 Almonds

The Stuff required to make the cinnamon syrup
3/4th cup sugar
1 cup water
1 cinnamon stick
1/2 tsp lemon juice

How to go about making the Basbousa

In a bowl mix the rava, sugar, salt and baking powder. To this add the yogurt and milk. Slowly add the butter (melt it down) and then mix it till the butter gets completely absorbed. Preheat your oven at 140deg C. Pour the rava, yogurt, butter mix in a greased baking tray and bake for 40 mins. 

How to make the syrup
While the basbousa is baking, you can make the syrup, in a bowl mix sugar and water and then put a cinnamon stick and let it boil till the liquid starts to thicken. Take it off the stove and add the lemon juice and stir. Remove the cinnamon stick once the syrup cools down. Pour this over the cake once it is baked and garnish with thinly sliced almonds. The basbousa is ready to be served once it cools down!