Sudan | Dessert

Basbousa

A sweet, syrup-soaked semolina cake scented with rose water and topped with almonds — Sudan's favourite celebratory dessert.

Country
Sudan
Region
North Africa
Time
45 min
Serves
12
Level
easy
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Recipe overview

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Basbousa is the dessert that marks every Sudanese celebration, from Eid feasts to weddings and births. The semolina gives it a unique grainy texture that absorbs the fragrant sugar syrup like a sponge. Every household has a slightly different recipe, but the rose water-scented syrup poured over the hot cake is the constant. The diamond-shaped cuts with an almond on each piece make basbousa as beautiful as it is delicious.

What the dish tastes like

A sweet, syrup-soaked semolina cake scented with rose water and topped with almonds — Sudan's favourite celebratory dessert.

When to cook it

Best for Eid, weddings, celebrations, with a easy cooking level and about 45 minutes total.

What to serve alongside it

Sudanese coffee (jabana) or tea with milk

Follow the collection route

Basbousa belongs to 2 AfroKitchen collections. Vegetarian Africa is the strongest cluster route to start from. Vegetarian Africa

Servings: 12

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How to cook it

Step-by-step instructions

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1
Make the syrup
Combine 1.5 cups sugar and 1 cup water in a saucepan. Bring to a boil, add lemon juice, and simmer for 8 minutes until slightly thickened. Stir in rose water and set aside to cool completely.
The syrup MUST be cold when poured on the hot cake — this is the secret to proper absorption.
Syrup 08:00
2
Mix the batter
Combine the semolina, 1 cup sugar, yoghurt, melted butter, baking powder, and coconut. Mix well and let rest for 30 minutes so the semolina absorbs the moisture.
Resting is essential — it softens the semolina for a smoother cake.
Rest batter 30:00
3
Bake
Preheat oven to 180°C (350°F). Spread the batter evenly in a greased 23×33cm baking dish. Score into diamond shapes and press an almond into each piece. Bake for 25-30 minutes until golden.
Score before baking so the syrup penetrates deeply into each piece.
Bake 30:00
4
Soak with syrup
Remove the hot cake from the oven and immediately pour the cold syrup evenly over the entire surface. Let it sit for at least 30 minutes to absorb.
You will hear the satisfying sizzle when the cold syrup hits the hot cake.
Absorb syrup 30:00
5
Serve
Re-cut along the scored lines and serve at room temperature. Basbousa keeps well covered at room temperature for 2-3 days.
In Sudan, basbousa is always served with strong coffee or sweet tea with milk.

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