Ramadan means special cooking and creating nostalgic food to dig into .
Though I have yet to recreate the decide Basbousa Soufflé that my neighbor made..but this simple and quick recipe sates the appetite.. FYI.. Be ready for strong flavor in small bites!


2½ cups coarse semolina
1 cup desiccated coconut
1 cup caster sugar
Half cup self-raising flour
1 cup thick yoghurt
1 cup unsalted butter, melted
1 tsp vanilla extract
25 blanched almonds


1 1/2 cups sugar
1 cup water
1 tsp lemon juice
1 tsp rosewater


Preheat the oven to 180 C.
Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl.
Spread the mixture with your hands into a buttered baking tray.
Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond.
Bake for 35–40 minutes or until golden brown.

Meanwhile, make the syrup. Boil the sugar and water in a saucepan. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.

Pour the syrup over the cake while the cake is still hot. Cool to serve.


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