Basbousa Recipe with Cream Filling is a traditional Middle Eastern dessert that people love for its soft texture, sweet flavor, and aromatic rose water. Also known as Ravani or Hareeseh in different cultures, this delicious semolina cake is soaked in a lightly scented sugar syrup, giving it that signature melt-in-the-mouth feel.
In this special version, the basbousa recipe with cream filling includes a luscious layer of homemade milk cream in the center, adding extra richness. Whether you’re hosting a dinner party or just craving something sweet, this is a perfect treat. The combination of coarse and fine semolina gives the cake a beautiful texture. It’s light, moist, and delightfully satisfying.
The cream-filled basbousa stands out for its simple ingredients. Most of them are likely already in your pantry — semolina, milk, butter, sugar, and rose water. It’s an ideal dessert for all ages, including kids, as it’s not overly sweet and has no artificial flavors. Plus, the floral aroma from kewra or rose water enhances its Middle Eastern authenticity.
People love this basbousa recipe with cream filling not only for its taste but also because it’s easy to make. No fancy techniques are required. The dough is straightforward, and the cream filling comes together quickly on the stove. Once baked, the final drizzle of sugar syrup takes it to the next level.
This dessert is perfect for special occasions such as Eid, Ramadan, family get-togethers, or tea time. It stores well in the fridge, so you can enjoy it over several days. It’s also an excellent choice for gifting during festive seasons.
If you love regional semolina-based desserts, check out our Traditional Narkel Naru Recipe – a Bengali favorite made with coconut and jaggery.
You can also explore vegan-friendly desserts like our popular Homemade Gummy Candy Without Gelatin – fun and chewy, made using Agar-Agar.
In this post, you’ll learn exactly how to prepare the dough, make the creamy filling, bake the cake, and soak it in syrup. If you follow the basbousa recipe with cream filling step by step, you’ll end up with an impressive and decadent treat every single time.
Table of Contents
Pro Tips for Perfect Results
- Use both coarse and fine semolina for the best cake texture.
- Rest the dough in the fridge for 30 minutes before baking to help it firm up and set well.
- Do not overcook the cream filling. It should be thick but smooth.
- Roll out the dough evenly to ensure the cake cooks uniformly and layers stack perfectly.
- Use warm syrup on a hot cake. This helps in better absorption and enhances flavor.
- Grease the baking tray properly or use baking paper to avoid sticking.
- Refrigerate before cutting. This helps the cream set and makes neater slices.
What Makes This Basbousa Recipe with Cream Filling Special?
This basbousa recipe with cream filling stands out because it blends tradition with a modern, indulgent twist. It’s more than just a dessert—it’s a comforting, aromatic treat that appeals to a wide range of tastes. Here’s what makes it truly special:
- Double Delight: The creamy filling adds a luxurious middle layer that contrasts beautifully with the soft, syrup-soaked semolina cake.
- Authentic Flavor: Ingredients like rose water or kewra give the dessert its distinctive Middle Eastern essence.
- Texture Harmony: Using both coarse and fine semolina results in a perfectly moist and slightly grainy texture that melts in the mouth.
- Simple to Make: Despite its elegant appearance, the recipe is beginner-friendly and doesn’t require advanced baking skills.
- Festive Favorite: This dish shines on special occasions like Eid, Iftar, or family celebrations, but it’s also simple enough for a weekend dessert.
- Customizable: You can tweak the flavorings, skip the cream, or make it dairy-free with easy substitutions.
Whether you’re introducing this to your family or enjoying a nostalgic bite from your heritage, this basbousa recipe with cream filling is always a hit!
Who Will Love This Recipe?
This basbousa recipe with cream filling is for:
- Sweet lovers craving something soft, fragrant, and syrupy.
- Families looking for a quick dessert that satisfies everyone from toddlers to grandparents.
- New bakers who want to try a Middle Eastern classic without complicated steps.
- Hosts preparing desserts for Eid, Iftar, birthdays, or cozy dinner parties.
- Recipe adventurers who love experimenting with fusion flavors.
Recipe Card
Basbousa Recipe with Cream Filling | How to Make Ravani Dessert Using Semolina
Equipment
- Mixing bowls
- Whisk
- Baking Tray (round or square)
- Baking paper
- Spatula
- Medium saucepan
- Oven
- Oil brush
- Refrigerator
Ingredients
For the Cake:
- 1.5 cups Coarse Semolina
- ½ cup Fine Semolina
- 6 tbsp All-Purpose Flour
- 6 tbsp Sugar
- ½ tbsp Yeast
- ¼ tsp Baking Soda optional
- 100 g Butter softened
- ¼ cup Warm Milk or water
- ½ tbsp Rose Water
For the Cream Filling:
- 1 liter Milk
- ½ cup Sugar
- 3 tbsp Cornstarch
- 3 tbsp Semolina optional for extra thickness
- 200 g Thick Cream optional, for extra richness
- 1 tsp Kewra Water or Vanilla Extract
For the Sugar Syrup:
- ½ cup Sugar
- ¾ cup Water
- 1 tsp Kewra Water or Rose Water
Instructions
Prepare the Cake Batter:
- In a bowl, mix the coarse and fine semolina with all-purpose flour, sugar, yeast, and baking soda.½ cup Fine Semolina, 6 tbsp All-Purpose Flour, 6 tbsp Sugar, ½ tbsp Yeast, ¼ tsp Baking Soda, 1.5 cups Coarse Semolina
- Add softened butter to the dry ingredients and mix by hand until the butter is fully combined with the semolina mixture.100 g Butter
- Pour in warm milk and rose water. Knead the mixture for about 5-6 minutes to form a soft dough.¼ cup Warm Milk, ½ tbsp Rose Water
- Cover the dough and place it in the fridge for 30 minutes.
Prepare the Cream Filling:
- In a saucepan, combine milk, sugar, cornstarch, and semolina. Stir until smooth.1 liter Milk, 3 tbsp Cornstarch, ½ cup Sugar, 3 tbsp Semolina
- Heat the mixture over medium heat, stirring continuously until it thickens.
- Once thickened, add thick cream and kewra water (or vanilla extract) and cook for an additional 7-8 minutes.200 g Thick Cream, 1 tsp Kewra Water or Vanilla Extract
- Remove from heat and allow the cream mixture to cool.
Assemble the Cake:
- Divide the dough into two equal parts. Roll out one part on baking paper to fit the size of your baking tray.
- Grease your baking tray with butter and place the rolled dough in the tray, pressing it evenly.
- Spread the cooled cream filling evenly over the dough.
- Roll out the second part of the dough and place it over the cream filling, smoothing it out to cover completely.
Bake the Cake:
- Preheat your oven to 180°C (356°F).
- Bake the cake for 35-40 minutes, or until the top turns golden brown.
Prepare the Sugar Syrup:
- In a small saucepan, mix sugar and water.½ cup Sugar, ¾ cup Water
- Heat on medium until it boils, then simmer for 2-3 minutes until the syrup is slightly sticky.
- Stir in the kewra or rose water.1 tsp Kewra Water or Rose Water
Finish the Cake:
- Once the cake is baked, pour the warm sugar syrup over the hot cake, brushing it evenly to ensure the cake is fully soaked.
- Let the cake cool to room temperature, then refrigerate for about an hour to set before cutting into pieces.
Video
Notes
- For a richer flavor, you can use ghee instead of butter.
- The cream filling is optional but adds an indulgent layer to the cake.
- You can replace rose water or kewra with vanilla extract for a different flavor profile.
- Ensure the syrup is warm, not cold, when pouring over the cake to allow better absorption.
This Basbousa recipe is easy to follow and perfect for impressing guests with a homemade Middle Eastern dessert. The creamy filling and sweet syrup make it a deliciously indulgent treat!
Nutrition
Shopping Tips for Ingredients
To get the best results, choose the right ingredients:
- Semolina: Use both coarse and fine semolina for balanced texture. Look for semolina in the grain/flour section of South Asian or Middle Eastern stores.
- Kewra or Rose Water: You’ll find these in Indian or Middle Eastern grocery aisles. Go for natural essence for better flavor.
- Thick Cream: You can use store-bought double cream or make your own by simmering and reducing milk.
- Butter vs. Ghee: For a more traditional touch, ghee adds a lovely aroma and deeper flavor.
Gifting Idea: Make Basbousa Boxes!
Homemade basbousa with cream filling makes a thoughtful edible gift. Here’s how to pack it:
- Cut into uniform pieces and place in mini cupcake liners.
- Use decorative boxes lined with parchment paper.
- Include a syrup pouch with a small label for an extra drizzle.
- Add a tag with serving suggestions or a personal note.
Perfect for Eid hampers, thank-you gifts, or festive baskets!
Serving Suggestions
Here’s how to serve your basbousa with cream filling for the best experience:
- Warm or Chilled: It tastes great both freshly baked and chilled after refrigeration.
- With Tea or Coffee: Serve with a cup of black tea, Arabic coffee, or Turkish tea to complement the sweetness.
- Festive Platter: Cut into diamond or square shapes and serve on a decorated tray with nuts and dried fruits for a festive presentation.
- Drizzle Extra Syrup: For syrup lovers, serve with a small side bowl of syrup for extra soaking.
Frequently Asked Questions
Can I use ghee instead of butter?
Yes, ghee can be used for a richer taste and aroma.
What can I use instead of rose water?
You can use kewra water or vanilla extract as alternatives.
Can I skip the cream filling?
Yes! The recipe works well without the filling if you prefer a simpler basbousa.
Is it necessary to use both coarse and fine semolina?
Combining both gives the perfect texture. Using only one type may affect the softness.
How do I store leftover basbousa?
Keep it in an airtight container in the fridge. It stays fresh for up to 5 days.
Additional Resources
- Learn about rose water in desserts (external)