Semolina Honey Lemon Syrup Cake/ Basbousa Or Namoura Recipe

340 gm (2 cups) fine semolina (aka sooji, cream of wheat, rava)
70 gm (1 cup) dessicated coconut
115 gm (1/2 cup) sugar
1 tsp baking soda
150 gm (a little less than 2/3 cup) melted butter or ghee or semnah (1 stick + 2 tbsp)
250 ml (1 cup) milk

For the Syrup:
340 gm (1 1/2 cups) sugar
375 ml (1 1/2 cups) water
1 tbsp lime juice or 2 tbsp lemon juice
2 tbsp honey

For the Cake:
Preheat the oven to 350 degrees.

In a large bowl mix all the dry ingredients, the semolina, coconut, sugar and soda together. Mix in the melted butter and milk and stir until well combined.

Put in this mixture into a 12 x 9 glass pyrex dish, buttered, and level the surface with a spatula or a palette knife.  Depth of batter is around 1.5 inches.

Bake for 30 minutes or until golden brown on the top.

For the Syrup:

In a medium sized sauce pan, place the sugar and water on low heat and stir until the sugar dissolves completely. Increase the heat to medium and then bring the mixture to a vigorous boil and cook until it coats the back of a spoon or reduces by about one-third or until it reaches 108 degree centigrade/ 220 degree F on a cooking thermometer. Stir in the lime juice and allow to col. Once cooled or warm, mix in the honey and stir well.

Allow the cake to cool sllightly, for about 10 minutes and then cut it into squares or diamonds. Carefully pour the syrup over the cake. It will look like a lot of syrup, but the cake will absorb all the syrup gradually. This might take a couple of hours. You can dress up the cake by sprinkling some dessicated coconut or blanched almonds.

Serve at room temperature.

Serves 10 or more

This cake tastes best when the syrup is gradually allowed to soak in, so dont rush this step, infact its best left to soak overnight.

Adapted from “Quick Vegetarian Dishes“ and


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