Praline Basbousa, an amazing addition to your Ramadan table!

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Celebrate Ramadan with a delicious dessert, Praline Basbousa. This sweet treat brings people together during Iftar with its burst of rich flavors from praline, Nutella, and Chantilly cream, guaranteed to make your Iftar gatherings even more special. So let’s come together, share the excitement of this festive season, and learn how to create this dessert that will surely touch the hearts of your loved ones during Ramadan.

But first, what is Basbousa?

Basbousa is a traditional Middle Eastern dessert that is popular in countries such as Egypt, Lebanon, Jordan, and Greece. It is also known as “hareesa” or “revani” in some regions. Basbousa is a semolina-based cake that is sweetened with sugar syrup. The cake has a dense, slightly crumbly texture and is usually flavored with ingredients like coconut, rose water, or orange blossom water.

The primary ingredients for making basbousa include semolina (coarse wheat flour), sugar, yogurt, and butter or oil. The cake is baked in a pan and then soaked with a sugar syrup that is flavored with lemon juice, rose water, or orange blossom water. The syrup infuses the cake with moisture and sweetness, giving basbousa its distinct taste and texture. The dessert is often garnished with nuts such as almonds or pistachios, adding an extra layer of flavor and crunch.

Basbousa is a popular treat for special occasions and is often served during Ramadan, as it provides a sweet and satisfying way to break the daily fast.

My version:

Today, I’m going to show you how to make Praline Basbousa Individuals – a fun twist on the classic Basbousa. This scrumptious dessert is made by creating individual servings instead of one large cake, allowing for a more personalized and visually appealing presentation. Each individual portion is filled with a delicious combination of Nutella and Praline paste, creating a decadent and indulgent center that perfectly complements the cake’s subtle sweetness. And to add a touch of elegance, each cake is topped with swirls of chantilly cream. This not only enhances the flavor but also makes the presentation visually stunning. With this easy-to-follow instructions that I’m going to share with you, you’ll learn how to make this classic dessert and give it a twist with its unique combination of flavors and textures. Praline Basbousa is sure to become a new favorite in your dessert repertoire. So, gather your ingredients, follow our simple recipe, and prepare to impress your guests with this unforgettable sweet treat this Ramadan!

How To Make Basbousa?

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Ingredients:

For the Basbousa:

• semolina
• granulated sugar
• unsweetened shredded coconut
• melted unsalted butter
• milk
• plain yogurt
• corn syrup
• pinch of salt

For the Sugar Syrup:

• water
• granulated sugar

For the Praline: (see recipe: )

For the Nutella layer:

• 1 cup Nutella, slightly warmed for easier spreading

For the Chantilly Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

Preheat your oven to 350°F (180°C) and grease a silicone mold individual cups or small-sized cup cake tins.

In a sauce pan, combine yogurt, corn syrup, sugarand milk. Stir and place in a stove and heat it up until the sugar has dissolved. Do not boil.

In a large mixing bowl, combine semolina, shredded coconut, melted butter, salt and the warm yogurt mixture.

Stir until well combined, creating a perfect Basbousa batter.

Using an ice cream scooper, measure and scoop the batter and place them evenly in each mold.

Press the mixture into the prepared molds or tins. Give the molds or tins gentle taps to make sure that there are no gaps and air bubbles at the bottom.

Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the Basbousa to cool slightly while you prepare the simple syrup.

Combine water and sugar in a sauce pan.

Place it on a medium heat. Stir occasionaly and wait until the sugar dissolves. Set aside.

Remove the Basbousa in the oven and let them cool. Do not remove them in their molds just yet.

Pour about a tablespoon of simple syrup on each basbousa individuals. Let the syrup be absorbed completely. Set it aside for 2 hours in the fridge.

Melt Nutella in the microwave for a few seconds.

To make the Chantilly Cream, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until soft peaks form. Be careful not to over-whip.

To decorate the Basbousa easily, Place the melted Nutella, Praline Paste and Chantilly in 3 separate piping bags. Make a small hole for Nutella and Praline Paste and use a desired piping tip for the Chantilly Cream.

To assemble, remove the basbousa from the molds or tins. Flip them up.

Score a small cavity in the center of the basbousa individuals using a piping tip or a melon baller.

Be careful not to push through the bottom.

Add Nutella in the cavity.

Pipe Chantilly Cream on the rim of the basbousa creating a little wall for the Praline Paste and add the Praline paste in the center of it.

You can practice piping the cream on a pan or plate by doing a continous “S” just like in the photo.

Serve and enjoy!

Praline Basbousa is a truly exquisite dessert that will add a touch of luxury to your Ramadan table. Its perfect blend of flavors and textures will leave your family and friends in awe, making it an ideal choice for Iftar gatherings. This Ramadan, treat yourself and your loved ones to this indulgent dessert, and let it become a cherished memory of your holy month celebrations. With its delightful layers and unique flavor combination, this Praline Basbousa recipe is sure to be a hit at your Ramadan get-togethers. Happy baking, and Ramadan Kareem!

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Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @missconfections on Instagram and hashtag it #missconfections.