A fragrant and tender Middle Eastern semolina cake infused with rose essence, this Rose Basbousa is soft, aromatic, and soaked in a light sugar syrup that keeps every bite moist and delightful. Perfect for gatherings, celebrations, or when you simply crave a traditional yet unique sweet treat.

Why You’ll Love This Recipe

This Rose Basbousa is incredibly simple to prepare, requires no complicated techniques, and delivers a richly aromatic flavor thanks to rose essence, rose water, and a hint of color. The combination of semolina, coconut, and yogurt creates a wonderfully tender crumb that pairs beautifully with the syrup. It’s ideal for festive tables and loved by both adults and children.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Basbousa

2 cups suji (semolina)
2/3 cup melted butter
2 teaspoons baking powder
1 teaspoon vanilla essence
1 teaspoon rose essence
1 tablespoon rose water (optional)
Few drops red or pink food color
1 cup shredded desiccated coconut
2 large eggs
1 cup yogurt or cream

For the Sugar Syrup

1 cup water
1 cup sugar (adjust to taste)
1/2 teaspoon lemon juice

Directions

1. In a large mixing bowl, combine the semolina, baking powder, desiccated coconut, and all other dry ingredients. Mix well.
2. In a separate bowl, add the food color to the yogurt or cream and whisk until evenly tinted.
3. Add the colored yogurt/cream, melted butter, eggs, vanilla essence, rose essence, and rose water (if using) into the dry mixture. Mix until fully combined into a smooth batter.
4. Pour the batter into a greased baking tray, spreading it evenly. Let it rest for 15–20 minutes to allow the semolina to absorb moisture.
5. Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes or until the top is golden and a toothpick comes out clean.
6. Meanwhile, prepare the sugar syrup by heating water and sugar in a pot until the sugar dissolves. Simmer for 5 minutes, then add lemon juice. Turn off the heat and allow it to cool slightly.
7. Once the Basbousa is baked, remove it from the oven and pour the warm syrup evenly over the hot cake. Allow it to fully absorb before slicing and serving.

Servings and timing

Servings: 5–6 people
Preparation time: 20 minutes
Baking time: 35–40 minutes
Total time: Approximately 3 hours (including resting and syrup absorption)

Variations

• Add chopped almonds or pistachios on top before baking for a nutty finish.
• Use orange blossom water instead of rose water for a different aromatic profile.
• Replace yogurt with cream for a richer, denser texture.
• Add a layer of cream or ashta in the middle for a filled Basbousa variation.
• Use fine semolina for a smoother texture or medium semolina for a more traditional grainy bite.

Storage/Reheating

Store leftover Basbousa in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, warm individual pieces in the microwave for 10–15 seconds or briefly in a low-temperature oven until soft and fragrant again.

FAQs

What type of semolina works best for Basbousa?

Medium semolina is traditional and gives the classic texture, but fine semolina also works if you prefer a smoother crumb.

Can I make this recipe without eggs?

Yes, you can replace the eggs with 1/2 cup extra yogurt to maintain moisture.

Should the syrup be hot or cold when poured on the cake?

The syrup should be warm and the cake hot to ensure proper absorption.

Can I reduce the sweetness?

Yes, reduce the sugar in the syrup or use only half the amount called for.

Can I skip the food coloring?

Absolutely, the food color is optional and only affects appearance, not flavor.

Can I prepare the batter in advance?

It’s best baked fresh, but you can mix the dry ingredients ahead and combine with wet ingredients just before baking.

What can I use instead of rose essence?

Vanilla or orange blossom essence can be used, though the flavor profile will differ.

How do I prevent the Basbousa from becoming dry?

Do not overbake, and ensure that the syrup is poured immediately after baking.

Can I use fresh coconut instead of desiccated coconut?

Fresh coconut may release extra moisture, so it’s better to use desiccated for consistent texture.

Can this recipe be doubled for a larger crowd?

Yes, simply double all ingredients and use a larger baking tray.

Conclusion

Rose Basbousa is an elegant and aromatic dessert that showcases classic Middle Eastern flavors in a beautifully simple way. Its tender texture, fragrant rose notes, and perfectly balanced sweetness make it a standout treat for any occasion. Whether you’re hosting a gathering or indulging in a homemade sweet, this recipe offers reliable, delicious results every time. Enjoy it warm, with tea, or as a delightful after-meal dessert.

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