aka Ravani/Basbousa- Eggless
2 cups fine semolina
1/2 cup desiccated coconut
1/2 cup sugar
150g melted butter/ghee
3/4 cup plain yoghurt
3/4 tsp bicarbonate soda
20-30 blanched almonds
Preheat oven to 170 degrees C, grease pan
Mix all the ingredients, place in greased pan and gently flatten, allow to rest for 20 minutes.
Cut into squares/diamond shape and place an almond in the centre of each square
Bake for about 25-30 minutes or until golden brown and the skewer comes clean.
Pour warn syrup over hot cake, allow syrup to soak for a few hours/overnight before cutting
1 cup water
1 cup sugar
1 Tbspn rose water
1/2 Tbspn orange blossom water
3 tsp lemon juice
Boil syrup ingredients long enough for it to become slightly sticky
It must be warm before pouring over cake
Recipe credit: Raitha’s Recipes
Prepared, tried and tested by: Preshana Singh
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