Basbousa Recipe with Cream Filling | How to Make Ravani Dessert Using Semolina
Basbousa, also known as Ravani in some regions, is a classic Middle Eastern dessert made from semolina and soaked in a sweet syrup. This dessert is loved for its rich, moist texture and aromatic flavors. In this recipe, I’ll guide you through making homemade Basbousa with a cream filling, giving it an extra layer of indulgence. The rose water syrup adds a fragrant touch, while the semolina base creates a light, satisfying bite. Perfect for special occasions or as a sweet treat, this recipe is a must-try for those who love traditional sweets.
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
Calories: 320kcal
Tried this recipe?Let us know how it was!