Thursday 26/February/2026 – 12:08 PM
Many would like to see How to make basbousa Like the shops, it is one of the very soft and distinctive Ramadan sweets that many people love. However, the method of preparing basbousa requires a certain technique in order to be successful the first time, and you get pieces of basbousa that are cohesive, sandy on the inside, and saturated with sherbet. This is what we explain to you its ingredients and the method of preparing it to prepare regular basbousa, just like the shops.
How to make basbousa like in stores
We offer How to make basbousa like in storesWith an easy and simple recipe in its preparation and even in its quantities, it is preferable to prepare basbousa an hour before breakfast time so that it is ready on serving plates after breakfast with very cohesive and delicious pieces.
Ingredients of basbousa
- A cup of fine semolina with basbousa.
- Half a cup of ghee.
- Half a cup of yogurt.
- 2 tablespoons fine coconut.
- A tablespoon of powdered milk.
- A quarter teaspoon of baking powder.
- Nuts for garnish as desired.
- To prepare basbousa sorbet:
- 2 cups of water.
- A cup and a half of sugar.
- Juice of half a lemon.
- Vanilla packet.
- A tablespoon of my ghee.
Steps to make basbousa like in stores
- Put the basbousa semolina in a large bowl and add ghee to it, preferably my own.
- Stir the semolina into the ghee until it is completely coated and becomes like grains of sand.
- Add coconut and powdered milk, which are additions that make basbousa completely like ready-made.
- Then add the baking powder and yogurt and mix the basbousa ingredients together without final kneading.
- The consistency of the basbousa dough must be firm and not liquid, so that the syrup will absorb after settling.
- Now put the basbousa in a 28-inch tray greased with ghee and spread it well with the palms of your hands.
- Place the basbousa in the oven at 180 degrees on the middle rack for about half an hour.
- Prepare a light basbousa sherbet by putting water and sugar in a pot and putting it on the fire.
- Once the sugar starts to dissolve, add the lemon juice, ghee and vanilla.
- Leave the basbousa syrup on low heat for only 5 minutes, then remove it.
- Take the basbousa tray out of the oven after it turns golden, and pour the syrup over it.
- Pour the hot and light syrup onto the hot basbousa gradually, in 3 batches.
- You should cover the basbousa tray and let it cool down from the heat and absorb the syrup for half an hour to an hour.
- Then flip the basbousa on the other side and cut it into cohesive squares with a knife, like store-bought basbousa.
- Arrange the basbousa on serving plates and decorate it with nuts or local cream by placing it on top of the basbousa.
Secrets of making basbousa like shops
Among the secrets of chefs in preparing store-bought basbousa, we explain to you these important tips while preparing basbousa:
- Semolina does not need to be kneaded, but rather it is stirred and mixed with the rest of the basbousa ingredients until a sanded basbousa is produced.
- It is preferable to add warm, not hot, local ghee to the semolina and mix it with the semolina particles until it is coated with it.
- The process of pressing the semolina into ghee is done with the tips of the fingers, and once the semolina absorbs the ghee, the ghee is stopped.
- When adding the rest of the basbousa ingredients, you can stir and mix with a spoon, because kneading makes it tough after it is cooked.
- After placing the basbousa in the tray, spread it on all sides of the tray and wipe the face of the tray with a hand wet with water.
- The basbousa must be covered after putting hot syrup on it for at least a quarter of an hour, so that it is soft and sandy.
