Authentic Semolina Basboosa Recipe – Rose & Citrus Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Semolina Basboosa Recipe – Rose & Citrus Flavors

Hey everyone! If you’ve ever craved a dessert that’s both comforting and incredibly flavorful, you have to try basboosa. This semolina cake is a staple in many Middle Eastern and Indian households, and it’s one I grew up with. I remember my Nani (grandmother) making this for every special occasion – the aroma of rose water and ghee filling the entire house. It’s a little bit of sunshine on a plate, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This basboosa recipe isn’t just about sweetness; it’s about a beautiful balance of textures and aromas. The slightly coarse semolina provides a lovely bite, while the syrup keeps it wonderfully moist. The rose and orange blossom waters add a delicate floral fragrance that’s just divine. Plus, it’s surprisingly easy to make, even if you’re new to Indian desserts!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup semolina (rava/sooji)
• 1/3 cup sugar
• 1/8 tsp baking soda
• A pinch of salt
• 1/2 cup yogurt
• 2 tbsp melted ghee
• 1 tsp tahini
• Almonds for garnish
• 3/4 cup sugar (for syrup)
• 1 1/2 cup water (for syrup)
• A squeeze of lime juice
• 1 tsp rose water
• 1 tsp orange blossom water (optional)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Semolina: You can use fine or coarse semolina for basboosa. I prefer a mix of both – about ¾ cup fine and ¼ cup coarse – for a nice texture. Fine semolina (rawa) gives a softer crumb, while coarse (sooji) adds a bit of bite.
• Ghee: Please, use good quality ghee! It really impacts the flavor. Homemade is best, of course, but a good store-bought brand works too. Ghee adds a richness you just can’t replicate.
• Rose Water & Orange Blossom Water: These are key to the authentic flavor. You can find them at most Indian grocery stores or online. Don’t skip these if you want that classic aroma!
• Tahini: A little tahini brushed on the baking tray prevents sticking and adds a subtle nutty flavor. If you don’t have it, you can use melted ghee instead.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s make the syrup. In a saucepan, combine ¾ cup sugar and 1 ½ cups water. Bring to a boil and simmer for about 15 minutes, until slightly thickened. Remove from heat and stir in a squeeze of lime juice, 1 tsp rose water, and 1 tsp orange blossom water (if using). Set aside to cool completely.
2. Preheat your oven to 160°C (320°F). Brush an 8-inch square baking tray with 1 tsp tahini.
3. In a bowl, grind ⅓ cup of sugar with 1 cup semolina until it’s fairly smooth. This helps create a softer texture. Then, add the remaining semolina, baking soda, and a pinch of salt.
4. In a separate bowl, whisk together ½ cup yogurt and 2 tbsp melted ghee until smooth. Pour this wet mixture into the dry ingredients and mix well to form a moist batter. It shouldn’t be too runny, but easily spreadable.
5. Spread the batter evenly into the prepared tray and smooth the top. Let it rest for about 5 minutes – this helps the semolina absorb the moisture.
6. Using a sharp knife, score the batter into squares or diamond shapes. Gently press an almond into the center of each piece.
7. Bake for 30 minutes, or until golden brown around the edges. Then, switch the oven to broil (high heat) and broil for 2-3 minutes, watching carefully, until the top is beautifully golden.
8. As soon as the basboosa comes out of the oven, pour half of the cooled syrup evenly over the hot cake. Wait 5 minutes, then pour the remaining syrup over it.
9. Let the basboosa rest for at least 1 hour (or even longer!) to absorb the syrup before cutting and serving. Trust me, the wait is worth it!

Expert Tips

• Don’t overbake! You want the basboosa to be golden, but still soft.
• Make sure the syrup is cool and the basboosa is hot when you pour the syrup over. This helps with absorption.
• A longer resting time means a more flavorful and moist basboosa.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based yogurt and ghee to make this recipe vegan-friendly. Coconut yogurt and vegan ghee work beautifully!
• Gluten-Free Confirmation: Semolina is naturally gluten-free, but always check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.
• Spice Level: My friend, Priya, loves adding a pinch of cardamom powder to the batter for a warm, aromatic twist.
• Festival Adaptations: This is a popular treat during Eid and Diwali. You can decorate it with silver leaf (varak) for a festive touch.

Serving Suggestions

Basboosa is delicious on its own, but it’s even better with a cup of chai or a scoop of vanilla ice cream. It’s perfect for afternoon tea or as a sweet ending to a meal.

Storage Instructions

Store leftover basboosa in an airtight container at room temperature for up to 3 days. It actually gets even more flavorful as it sits!

FAQs

Let’s answer some common questions:

• What type of semolina is best for basboosa? A mix of fine and coarse semolina works best for texture.
• Can I make basboosa ahead of time? Yes! You can bake it a day ahead and store it at room temperature.
• How do I know when the basboosa is done? It should be golden brown around the edges and a toothpick inserted into the center should come out with just a few moist crumbs.
• What does orange blossom water add to the recipe? It adds a delicate floral aroma that’s characteristic of traditional basboosa.
• Can I skip the tahini in this recipe? Yes, you can use melted ghee instead to grease the tray.

Enjoy making this delicious basboosa! I hope it brings as much joy to your kitchen as it does to mine. Let me know how it turns out in the comments below!