Basbousa with Almonds

  • Prep Time

    20 minutes

  • Cooking Time

    30 minutes

  • Serving


  • Vegetarian
  • Middle Eastern
  • Celebrations

During the pious month of Ramadan, every day is holy and embellished with prayers and fasting. But it is a time of feasting too and with dessert such as Basbousa, you can never go wrong. Soaked in rose water sugar syrup, and drenched with condensed milk, this traditional Middle Eastern semolina cake can be easily made at home.


  1. Preparing the syrup: In a high-sided saucepan over medium-high heat, bring sugar and water to a boil. Reduce the heat to simmer and stir constantly for 5-10 minutes. Remove from heat and stir in lemon juice, rosewater and ground almonds. Keep it aside.
  2. In a large bowl, combine butter, condensed milk and baking powder; whisk thoroughly.
  3. Add in semolina, almonds and water, stirring constantly until well blended.
  4. Spread the mixture into a baking tin.
  5. Bake in a preheated oven to 200°C for 25 minutes or until the top turns golden brown.
  6. Remove from oven, let it cool.
  7. Pour the prepared syrup evenly over it. Garnish it with almonds.
  8. Place it in a refrigerator to cool completely; cut into diamond shape and serve.


  • 1 cup semolina
  • 100 gm butter (melted)
  • ½ tin condensed milk
  • ½ cup almonds (ground)
  • 1 tsp baking powder
  • 1 cup water

For the Syrup

  • 1 cup sugar
  • ½ tsp lemon juice
  • ½ tbsp rose water
  • 1 tbsp almonds (ground)
  • 1 cup water