Basboosa / Basbousa / Semolina Cake – Celebration Time!!

Basboosa / Basbousa / Egyptian Basboosa

    Hooraaay!  It’s celebration time! Guess what??????? Today marks the first anniversary of our blog and we have this feeling that we were doing this for a long time! This blog has been a part and parcel of our life for a year and we presented you 175 different recipes. Unbelievable! When we started out, we had to literally beg our  close friends to follow and try out recipes from our space :), but then after a while things changed, and amazingly we started getting huge response that motivated us to post more and more yummy recipes!  We have always tried to post recipes that were easy to follow and cook so that anybody with a little patience can cook yummy food and delight their loved ones !

  We just have no words to express our heartfelt thanks to every one who supported us – our husbands, family, friends, fellow bloggers, subscribers, readers, everyone! Special thanks to the readers and bloggers who tried and gave their feedback on our recipes. Hope you will continue to support us with your comments / suggestions.

  And this year, God willing, I am planning to go beyond the nadan recipes and post varieties of recipes from around the world ( especially Mediterranean, Thai and Ethiopian which are my favorite cuisines ) and of course more bakes,  healthy recipes and recipes from other states of India, that are easy to prepare and tasty as well. After-all, variety is the spice of life!

  To celebrate this special occasion, we would love to share the recipe for an Egyptian dessert named Basboosa. It is basically semolina cake that has been soaked in a sugar/honey syrup. This dessert is supposed to be really sweet  and it tastes best that way, but you can adjust the quantity of sugar that goes into the syrup, if you want a less sweeter version. Like most of our other recipes, this one was also taste checked by my friends and have won their approval :). In fact it is an extremely tasty one and the recipe is very easy to follow. You are going to love it!!


Plain Semolina / sooji  / rava – 1.5 cup

Butter – 1 stick or 1/2 cup, softened (If you do not want it to be very rich, you can try adding only 1/2 stick or 1/4 cup. I have tried this recipe twice and the second time I used only 1/4 cup butter but adding 1/2 cup makes it more rich and tasty.)

Sugar – 1/2 cup

Plain yoghurt – 1 cup

Baking powder – 1 tsp

Vanilla extract – 1 tsp

For the honey syrup

Honey – 1/2 cup

Sugar – 3/4 cup

Rose water – 3 tbsp or 1 tsp rose essence

Lemon juice – 2 tsp


1. Cream  the butter and 1/2 cup sugar using an electric mixer. Add yoghurt and vanilla extract. Beat until combined. Now add the semolina flour and baking powder. Mix well with a spatula until you have a sticky dough. Let it rest for 30 minutes.

2. Preheat an oven to 375 F. Transfer the dough into a well-greased 7 x 11 inch baking dish or a 10 inch round cake pan and level the dough using your fingers/spatula.

Dough  Ready to bake

3. Bake for 20 minutes. Take out the baking dish using your oven mitts. Now cut the partially baked dough to squares or diamonds. Press an almond or any nut you prefer onto each diamond. Now return the baking dish back into the oven and bake for another 13 – 15 minutes till the edges are brown. Now put it on broil mode for 2 – 3 minutes so that surface will turn golden brown. Take it out of the oven.

Half-baked dough  Before pouring the honey syrup

3. Meanwhile combine the honey,  sugar and 2 tbsp rose water in a saucepan. Stir at medium-low heat until the  sugar dissolves and the mixture has a syrupy consistency ( would not take more than  7 – 10 minutes). Add the lemon juice and 1 tbsp rose water. Turn off the stove. When the basboosa is done in the oven, take it out using your oven mitts. Pour the honey syrup all over the hot basboosa. Cool and take out the cakes from the baking dish using a metal spatula. It tastes best after 1 – 2 days. Enjoy!!

Honey syrup  Basbousa

Egyptian Basboosa

Basboosa / Basbousa



1. You can use sugar syrup instead of honey syrup.

Recipe for sugar syrup:

Sugar – 3/4 cup

Water – 3/4 cup

Lemon juice – 2 tsp

Rose water – 3 tbsp or rose essence – 1 tsp

Combine the sugar and water in a saucepan. Bring to a boil stirring occasionally at medium-low heat. When the sugar is dissolved completely, add the lemon juice ( to prevent crystallization). Boil for about 4 – 5 minutes or until it has a syrupy consistency and add the rose water. Mix well and switch off. Pour on the baked diamonds. Cool down and enjoy!!



Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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  • എന്താ പറയുക!!! എല്ലാം ഒന്നിനൊന്നു മെച്ചം!!! കല്യാണിക്കുട്ടിയുടെ ഭാഗ്യം, ഇങ്ങനെ yummy kitchen- ഇല്‍ നിന്നും ഒട്ടു മിക്ക dishes- ഉം try ചെയ്യാന്‍ ഒരു അവസരം ഉണ്ടായെല്ലോ!

    ഈ Baboosa- യും കല്യാണിക്കുട്ടി കഴിച്ചു, super.. duper!!! ഇത് കല്യാണിക്കുട്ടി ഉണ്ടാക്കും … ഉണ്ടാക്കിയിരിക്കും… 🙂

    ഇനിയും ഇനിയും ഇതേ പോലെ, ഒരു പക്ഷെ world wide അറിയപ്പെടുന്ന ബ്ലോഗേഴ്സ് ആയി മാറട്ടെ! എല്ലാ വിധ ആശംസകളും!

  • Maya..

    Congrats dear on the blog anniversary. As always, the recipe is simply great and so are the pictures. I am just blown away with your presentation :-). It was wonderful knowing you and each and every recipe that i tried from YOY was simply great.i love you and your recipes and your blog. May GOD bless you and lakshmi in all the future endeavors and let you have all success forever….


  • What 2 tell,Yummy o yummy had changed my life completely,now i’m not buying food from outside,this blog make me a good cook.thank u soooooooooooo much 4 ur recipes and i’m so haaaaaaaappy that u completed a year blogging all those wonderful dishes,Congrats 2 both of u,May God bless u.and this i’m going 2 try now itself.

  • Congrats Yummy team… great job and all the best for the upcoming yrs too.. The Revani which is similar semolina cake is my fav too.., This looks absolutely tempting.

  • Congrats!!!! and my best wishes.The sweet looks very yummy……..
    and looking forward for more delicious blogs entries…..

  • Maya, ethu kandittu enthuparayana, sarikkum kohipikkukayanallo..superb presentation
    Congrats Yummy team on your blog anniversary and a beautiful way to celebrate, wish you both more and more success and happy blogging.

  • Hearty Congratulations Maya and Lakshmi on your first blog anniversary.What a delicious way to celebrate it!Your Basboosa was super yummy :-))

    Wishing you both all the success in your future cooking endeavors.

  • Congrats on your blog anniversary!
    The basboosa dish looks so yummy…

    But what is this broil mode? Do all ovens have this option? If not, what is the alternative?
    (My microwave oven is IFB)

    I would really luv to try this recipe.

  • Rusheeda,

    Broiling heats the food from top usig high heat so it can be done to brown or crisp foods, that have finished baking, but you have to be really careful while broiling as it can cause the food to burn. Most ovens will have a special broiler setting. There is no need to worry even if you dont have it. In this recipe, broiling is only an option and is done to make the basboosa surface, golden-colored. I have made this basboosa twice and the first time I did it without broiling. It still looked pretty and tasty 🙂 I will post its picture after some time. You can also try baking it for an additional 5 – 7 minutes to see if the surface turns golden. Hope this helps..Good luck!!

  • Wow this is something new to me!So simple,i am baking as i am writing,U two in one team rock!!!
    Come and taste the Basboosa,it is sweeter than the brides kiss(Aroosa).
    I am crossing my finger that this should should come good for me too.
    A reader in making!I am loving it

  • The taste was awesome and it came really like wht u show in the pictures but the cake is not soft as i see in ur square sizes.Did i over bake?It became little hard now.When hot it was yummy now to tastes good but little dry.i did only use 1/2 stick of butter and did add a spoon of ghee.

  • I am so glad that it came out well for you. I was actually waiting for your feedback, thanks for posting it :).

    Regarding your question, it takes some time for the cake to get soaked with the syrup, that might be the reason why it is not soft immediately after baking. Actually, it tastes best after 1-2 days. In case it is still a little hard after 1-2 days, then it can be because of less butter since you halved it or if you have broiled / baked it for long. Thanks again for trying it :).

  • Hey Yummy Team,

    Recipe is really looking good. But I am wondering if it can be made in a micro wave in convection mode ? Do you know how to bake it in a micro wave.


  • Hi, very recently I stumbled upon ur food blog and ever since I am hooked 🙂
    Tried ur basbouza twice – first with honey syrup and then sugar syrup… Both the times it came out really well but felt it tastes awesome with sugar syrup…keep up the great work.

  • superb picture.

    i do not hav oven, but i am too tempted to make this.. is there any alternative method / ie can we cook this without using oven ? i very much wanted this semolina cake.. 🙁

  • Anonymous,
    I do not know of any alternative method to cook this. I searched the internet and all the recipes I came across called for baking. Sorry about that 🙁

  • Hi maya,
    do we need to use roasted semolina or plain semolina for the recipe….planning to make it for the xmas carols this sunday

  • Hi MAYA,

    Your treat seems delicious.last day I too made this Basbousa. It too sounded good. Anyways I have roasted the almond,cashew and pista together and made a creamy layer as topping.Just make a try it too sounds good

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Every Recipe Since 2010