Easy Basbousa Recipe: Using Milk Powder

Hey guys! Are you ready to dive into the sweet world of Basbousa? This Middle Eastern dessert is seriously delicious, and today, we're making it extra special with milk powder. Trust me; this recipe is a game-changer! We’re going to explore everything from the history of this delightful treat to a step-by-step guide on how to nail it every single time. So, grab your aprons, and let's get baking!

What is Basbousa?

Basbousa, also known as Hareeseh in some regions, is a traditional Middle Eastern sweet cake made from semolina, soaked in a sweet syrup. Its texture is what makes it stand out – slightly gritty from the semolina, yet moist and tender thanks to the syrup. The use of milk powder in our recipe elevates the flavor, adding a creamy richness that will leave you craving more. This dessert is enjoyed across various countries, including Egypt, Greece, and Turkey, each with its own unique twist. It’s often served during special occasions like Ramadan, Eid, or simply as a delightful treat with afternoon tea. The beauty of Basbousa lies in its simplicity; with just a few basic ingredients, you can create a dessert that’s both satisfying and impressive. The semolina provides a nutty base, while the syrup infuses it with sweetness and moisture, creating a perfect balance of flavors and textures. Whether you’re an experienced baker or just starting out, Basbousa is a fantastic recipe to have in your repertoire. It’s easy to customize with different nuts, spices, or even citrus zest, allowing you to create your own signature version. So, let’s get started and discover how to make this irresistible dessert with the magic of milk powder!

Why Use Milk Powder?

Milk powder might seem like an unusual ingredient, but it adds a fantastic creaminess and depth of flavor to the Basbousa. It enhances the overall texture, making it softer and more tender. Plus, it's a great pantry staple, always ready for baking emergencies! Using milk powder in Basbousa introduces a subtle richness that complements the semolina perfectly. The powder dissolves into the batter, creating a smoother consistency and preventing the cake from becoming too dry. In addition to its flavor and texture benefits, milk powder also extends the shelf life of your Basbousa. Because it’s a dehydrated product, it helps to reduce the moisture content in the cake, which means it will stay fresh for longer. This is especially useful if you’re planning to make a large batch or want to prepare it ahead of time for a special occasion. Furthermore, milk powder is a versatile ingredient that can be used in various other desserts and baked goods. From cakes and cookies to puddings and sauces, it adds a creamy, milky flavor that enhances the overall taste. So, by incorporating milk powder into your Basbousa recipe, you’re not only creating a delicious dessert but also adding a valuable ingredient to your baking arsenal. Trust me; once you try Basbousa with milk powder, you’ll never go back to the traditional recipe!

Ingredients You'll Need

Alright, let’s gather our ingredients. Here’s what you’ll need for the Basbousa:

1 1/2 cups of fine semolina
1 cup of milk powder
3/4 cup of sugar
1/2 cup of melted butter
1/2 cup of plain yogurt
1 teaspoon of baking powder
1/4 cup of shredded coconut (optional, but highly recommended!)

And for the syrup:

1 1/2 cups of sugar
3/4 cup of water
1 tablespoon of lemon juice
1 teaspoon of rose water or orange blossom water (optional, for extra flavor)

Make sure you have all these ingredients ready before you start baking. It makes the process smoother and more enjoyable. The semolina is the star of the show, providing the signature texture of Basbousa. The milk powder adds creaminess and richness, while the sugar sweetens the cake. The melted butter contributes to the moistness and flavor, and the yogurt adds a tangy note that balances the sweetness. The baking powder helps the cake rise, and the shredded coconut adds a delightful tropical twist. As for the syrup, the sugar and water create the base, while the lemon juice prevents crystallization and adds a hint of tartness. The rose water or orange blossom water infuses the syrup with a delicate floral aroma, making it even more irresistible. With all these ingredients in hand, you’re ready to create a Basbousa masterpiece that will impress your friends and family!

Step-by-Step Instructions

Okay, let's get baking! Follow these simple steps to create the perfect Basbousa:

Step 1: Prepare the Syrup

First, we need to make the syrup because it needs to cool down before we pour it over the baked Basbousa.

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In a saucepan, combine the sugar and water.
Bring to a boil over medium heat, stirring until the sugar dissolves.
Once boiling, add the lemon juice and let it simmer for about 5-7 minutes, until the syrup slightly thickens.
Remove from heat and stir in the rose water or orange blossom water (if using).
Let the syrup cool completely.

The syrup is a crucial component of Basbousa, so it’s important to get it right. The sugar and water create the base, while the lemon juice prevents the syrup from crystallizing and adds a subtle tartness that balances the sweetness. Simmering the syrup allows it to thicken slightly, creating a luscious texture that will soak into the Basbousa. The addition of rose water or orange blossom water adds a delicate floral aroma, enhancing the overall flavor profile. Remember to let the syrup cool completely before pouring it over the baked Basbousa. This allows the cake to absorb the syrup properly, resulting in a moist and flavorful dessert.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the semolina, milk powder, sugar, baking powder, and shredded coconut (if using).
Mix well until everything is evenly distributed.

Mixing the dry ingredients thoroughly ensures that each component is evenly dispersed throughout the batter. The semolina provides the signature texture of Basbousa, while the milk powder adds creaminess and richness. The sugar sweetens the cake, and the baking powder helps it rise. Shredded coconut, if used, adds a delightful tropical twist. By combining these ingredients in a large bowl and mixing them well, you create a homogenous mixture that will form the foundation of your Basbousa. This step is essential for achieving a consistent texture and flavor in the final product. So, take your time and make sure everything is evenly distributed before moving on to the next step.

Step 3: Add the Wet Ingredients

Add the melted butter and yogurt to the dry ingredients.
Mix until just combined. Be careful not to overmix; a few lumps are okay.

Adding the wet ingredients to the dry ingredients is a crucial step in creating the perfect Basbousa batter. The melted butter contributes to the moistness and flavor of the cake, while the yogurt adds a tangy note that balances the sweetness. When mixing the wet and dry ingredients, it’s important to be gentle and avoid overmixing. Overmixing can develop the gluten in the semolina, resulting in a tough and dense cake. A few lumps in the batter are perfectly fine and will disappear during baking. The goal is to create a batter that is just combined, ensuring that the Basbousa remains tender and moist. So, take your time and mix with care to achieve the best possible texture in your final product.

Step 4: Bake the Basbousa

Preheat your oven to 350°F (175°C).
Grease a baking dish (about 9x13 inches) and pour the batter into it.
Spread the batter evenly in the dish.
Use a knife to score the top of the Basbousa into diamond or square shapes. This makes it easier to cut after baking and helps the syrup penetrate.
You can also place an almond in the center of each diamond or square for decoration.
Bake for about 30-40 minutes, or until the top is golden brown.

Baking the Basbousa requires careful attention to ensure that it cooks evenly and develops a beautiful golden-brown color. Preheat your oven to 350°F (175°C) to create the ideal baking environment. Grease a baking dish (about 9x13 inches) to prevent the Basbousa from sticking, and pour the batter into it, spreading it evenly. Scoring the top of the Basbousa into diamond or square shapes not only makes it easier to cut after baking but also helps the syrup penetrate, ensuring a moist and flavorful dessert. Adding an almond to the center of each diamond or square adds a touch of elegance and visual appeal. Bake for about 30-40 minutes, or until the top is golden brown, keeping a close eye to prevent burning. The baking time may vary depending on your oven, so it’s important to check for doneness regularly. Once the Basbousa is golden brown and cooked through, remove it from the oven and prepare to drizzle it with the cooled syrup.

Step 5: Add the Syrup

As soon as the Basbousa comes out of the oven, immediately pour the cooled syrup evenly over the top.
The cake should sizzle as the syrup soaks in.
Let the Basbousa cool completely and absorb all the syrup before serving. This usually takes a couple of hours.

Pouring the cooled syrup over the hot Basbousa is a crucial step in creating a moist and flavorful dessert. As soon as the Basbousa comes out of the oven, immediately drizzle the cooled syrup evenly over the top. The cake should sizzle as the syrup soaks in, indicating that it’s being absorbed properly. Let the Basbousa cool completely and absorb all the syrup before serving. This usually takes a couple of hours, allowing the cake to become fully saturated with the sweet syrup. The syrup not only adds sweetness but also helps to keep the Basbousa moist and tender. Once the Basbousa has cooled and absorbed all the syrup, it’s ready to be cut into squares or diamonds and served. Enjoy this delicious Middle Eastern treat with friends and family!

Tips for the Perfect Basbousa

Don't Overmix: Overmixing can lead to a tough Basbousa. Mix until just combined.
Cool the Syrup: Make sure the syrup is completely cool before pouring it over the hot Basbousa.
Let it Soak: Be patient and let the Basbousa soak up all the syrup. This is key to a moist and delicious result.
Add Nuts: Feel free to add your favorite nuts like almonds, pistachios, or walnuts for extra flavor and texture.
Experiment with Flavors: Try adding orange zest, cinnamon, or cardamom to the batter for a unique twist.

Serving Suggestions

Basbousa is best served at room temperature. You can enjoy it with a cup of strong coffee or tea. It’s also delicious with a dollop of whipped cream or a scoop of vanilla ice cream. For a more traditional serving, offer it with a side of thick clotted cream (Qashta). This rich and creamy accompaniment perfectly complements the sweetness of the Basbousa, creating a delightful contrast of flavors and textures. Whether you’re serving it as a dessert for a special occasion or as a sweet treat with afternoon tea, Basbousa is sure to impress your guests and leave them craving more. So, go ahead and indulge in this irresistible Middle Eastern delight!

Storage Tips

To keep your Basbousa fresh, store it in an airtight container at room temperature. It can last for up to 3-4 days. Avoid refrigerating it, as this can dry it out. If you want to store it for longer, you can freeze it. Wrap the Basbousa tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. When ready to serve, thaw it overnight in the refrigerator and bring it to room temperature before serving. This will help to maintain its texture and flavor.

Variations

Orange Basbousa: Add orange zest to the batter and orange blossom water to the syrup for a citrusy twist.
Chocolate Basbousa: Add cocoa powder to the batter for a chocolatey version.
Nutella Basbousa: Swirl Nutella into the batter before baking for a decadent treat.

Conclusion

So there you have it, guys! An easy and delicious Basbousa recipe using milk powder. I hope you enjoy making and eating this delightful dessert as much as I do. Happy baking, and don't forget to share your creations with me! This recipe is a fantastic way to impress your friends and family with your baking skills. The combination of semolina, milk powder, and sweet syrup creates a truly irresistible treat that will leave everyone craving more. Whether you’re an experienced baker or just starting out, this Basbousa recipe is easy to follow and guarantees a delicious result every time. So, gather your ingredients, preheat your oven, and get ready to create a Basbousa masterpiece that will be the star of any occasion. Happy baking, and enjoy!