Basbousa is a traditional Middle Eastern sweet semolina cake. Although, it is originally from Egypt but is also a popular dessert in other countries. This recipe is cooked in a pan sweetened with sugar syrup. Originally, basbousa is cut into diamond pieces and is made to be delicious.

Mix semolina, sugar and baking powder along with all the nuts. Then add oil or butter and orange food colour along with milk. Add this mixture in a cake mold and allow it to cook on the pan for 40 minutes. Once it’s ready, pour sugar syrup on it. Basbousa is now ready to be served. 


Basbousa Recipe Card

Basbousa is a traditional Middle Eastern semolina cake.

Total Time :
65 min
Preparation Time :
15 min
Cooking Time :
50 min
Servings :
Cooking Level :
Bhavishya Bir


  • Water
  • 250 Gram Semolina
  • 60 Gram Sugar Powder
  • 80 Ml. Refined Oil
  • 25 Gram Coconut
  • 8 Almonds
  • 8 Cashews
  • 1 Tsp. Baking Powder
  • 1 Tsp. Vanilla Essence
  • 1 Cup Sugar
  • 1 Tsp Rose Essence
  • 1/3 Cup Fresh Cream


Step 1
Take semolina in a bowl and add sugar, coconut powder, cashew nuts powder, almond powder and baking powder. Mix all the ingredients.
Step 2
Take 1 tsp vanilla essence. Add oil/butter and orange food colour. Add milk bit by bit and keep mixing continuously. Keep aside for 10 minutes.
Step 3
Take a pan and add sugar and water. Switch on the flame and keep mixing till the sugar dissolves. Add rose essence.
Step 4
When sugar dissolves, switch off the flame and keep it aside to cool down.
Step 5
Take a cake mold and grease it with oil/butter. Pour the mixture in the cake mold and set it.
Step 6
Take a vessel and heat water in it. Keep the cake mold in the vessel. Close the lid and let it cook for 40 minutes on low flame. After 40 minutes, pour sugar syrup.
Step 7
Take a pan and add sugar and water. Now caramelize it till the colour changes to brown.
Step 8
Switch off the flame and add fresh cream. Keep mixing continuously. The caramel mixture is ready. Pour it on the basbousa and spread it.
Step 9
Add almonds for garnishing. Basbousa is now ready to be served.