How to Make Basbousa
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How to make basbousa

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Basbousa (semolina coconut cake) Fluffy , deliciously moist, and so good. This cake comes together so easily and its the perfect dessert post iftar! Comment "recipe" to get it sent to your inbox! #eiddesserts #eidrecipes #basbousa #coconutcake #coconutcake #egyptianbasbousa #hareesa #namoura #revani #turkishrevani #ramadanrecipes #ramadandesserts #middleeasternrecipes #lebanesefood #lebaneserecipes
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1hr 30min · 10 servings INGREDIENTS • - Shredded phyllo • - Pistachios • - Rose petals • - 2 cups ghee Ghee ASHTA • - 2 cups heavy cream • - 1 cup milk • - 1/3 cup sugar - 1/3 cup cornstarch SUGAR SYRUP • - 2 cups water • - 2 cups sugar - 1/2 tsp rose water or orange blossom water DIRECTIONS • - To make the ashta combine heavy cream, milk, sugar and cornstarch in a nonstick pot and whisk • - Place on medium heat and whisk for 8-10 minutes until thickened • - Remove from heat and place into a bowl, cover with plastic wrap making sure the plastic makes direct contact with the surface of the ashta • - Set aside to cool • - For the sugar syrup combine sugar water and optional rose water or orange blossom water. • - Bring to a boil mixing occasionally •
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