Rose Water and Coconut Basbousa – A Ramadan Classic

Ramadan in the UAE carries a rhythm of its own — golden sunsets, the call to prayer echoing through the air, and tables dressed in warmth and generosity.

And right at the center of many Iftar spreads sits Basbousa — soft, syrup-soaked, fragrant, and deeply nostalgic.

The texture is tender yet structured, absorbing syrup beautifully without becoming heavy, making it ideal for both home entertaining and styled Ramadan shoots. Rose water adds a delicate Middle Eastern perfume, transforming a simple semolina cake into something luxurious. This Rose Water & Coconut Basbousa brings extra softness and depth. The desiccated coconut blends with fine semolina to create a tender, moist crumb that absorbs syrup beautifully while still holding its structure for clean, styled slices.

If you’re searching for a Ramadan dessert recipe that feels authentic yet refined for entertaining, this version delivers both flavour and visual appeal.

Wishing everyone across the UAE and beyond a blessed Ramadan filled with peace, barakah, and meaningful gatherings.

May your Iftar tables be filled with warmth and sweetness.

Ramadan Kareem 🌙✨

Preparation time: 20-25 minutes
Baking time: 30-35 minutes
Serves: NA

Ingredients

For the Basbousa:

• Fine semolina 340 gms
• All-purpose flour 120 gms
• Desiccated coconut 85 gms
• Sugar 100 gms
• Full-fat yogurt 240 gms
• Melted butter 110 gms
• Neutral oil 100 ml
• Eggs 3
• Baking powder 2 tsp
• Rose water 1 tbsp
• Milk 50 ml
• Dried rose blooms

For the Syrup:

• Sugar 300 gms
• Water 250 ml
• Lemon juice 1 tsp
• Rose water 1 tsp

Method

Syrup

Combine sugar and water in a saucepan. Bring to a boil and simmer for 8–10 minutes. Add lemon juice and rose water. Cool completely.

Cake

1. Mix all-purpose flour, semolina, desiccated coconut, salt, and baking powder. In another bowl, combine yogurt, eggs, melted butter, milk, oil, sugar, and rose water.
2. Stir gently until combined. Whisk until well combined. Now add the wet ingredients on top of the dry ingredients and fold. Adjust texture with milk if needed — thick but spreadable.
3. Let the mixture rest for 10 minutes to allow the semolina to hydrate. Spread into a greased 9-inch tray. Score into diamonds or squares. Bake at 180°C for 30–35 minutes until golden.
4. Pour cooled syrup over the hot basbousa immediately after baking. Allow to rest for at least 2 hours before serving.