If you’ve ever loved the syrupy comfort of a traditional Middle Eastern basbousa, you’ll adore this modern twist. These mini semolina cakes are baked in cupcake molds for easy sharing and portion control. Fragrant rose syrup and crunchy pistachios give them an elegant touch perfect for gatherings.
Ingredients
For the cakes:
- 1 cup fine semolina
- 1/2 cup desiccated coconut
- 1/2 cup yogurt
- 1/3 cup sugar
- 1/4 cup melted ghee or butter
- 1/2 tsp baking powder
- 1/4 cup chopped pistachios
- 1 tsp rose water
For the syrup:
- 1/2 cup sugar
- 1/3 cup water
- 1 tsp lemon juice
- 1 tsp rose water
Instructions
- Preheat oven to 180°C (350°F). Grease a 12-cup muffin tray.
- Mix semolina, coconut, yogurt, sugar, ghee, and baking powder into a thick batter. Fold in half the pistachios.
- Spoon batter into muffin cups and bake 18–20 minutes until golden on top.
- Meanwhile, simmer sugar, water, and lemon juice for 8 minutes until slightly thickened. Stir in rose water at the end.
- Once cakes are baked, pour warm syrup over them while still in the tray. Sprinkle with remaining pistachios.
- Cool for 10 minutes, then unmold. Serve warm or at room temperature.
Conclusion
These rose pistachio basbousa cups combine tradition with modern presentation. They’re fragrant, nutty, and syrup-soaked without being heavy. A perfect conversation-starter for your next tea party or festive occasion!