Revani & Basboosa
Yogurt – 500 gms
Semolina – 500 gms
Sugar – 600 gms (200 gms + 400 gms)
Eggs – 4
Butter – 125 gms
Vanilla essence – 1/2 tsp
Baking powder – 3 tsp
Bread crumbs – 3 tbsp
Lemon juice of 1 lemon.
Dry Coconut flakes – 50 gms
Water – 750 ml
Mix and combine together Yogurt, eggs, 200 gms sugar and the essence in a large bowl.
Melt the butter separately and allow it to cool for about 5 to 7 mins.
Add the butter to the Yogurt mixture and mix well without forming any lumps, until the sugar is fully dissolved.
Mix the Semolina and the baking powder and add to the Yogurt-Butter mixture. Beat well.
Take a big cake tin ( could be rectangular or a circular one) and grease it with butter. Sprinkle the bread crumbs and rotate the tin thoroughly to cover the entire area(The reason for using bread crumbs will be clear later)
Pour over the prepared batter.
Preheat the oven to 175°C and bake the cake for about 45 minutes until it turns golden brown. (This time may vary slightly according to the depth of the tin used. So watch out for the golden browning or insert a skewer to check out if its comes out clean).
Meanwhile prepare the syrup by dissolving 400 gms of sugar in 750 ml water and bring it to a boil. Cook for a further 5 mins. Now add the lemon juice and let it boil for another 2 minutes. Then set aside for cooling.
When the cake is done, allow it to cool on a wirerack for about 5 mins and then slowly and in parts pour the sugar syrup evenly all over the cake. Allow it to seep down and soak for about half an hour.
Cut into small squares, sprinkle dry coconut flakes for decor.
The bread crumbs at the bottom form a beautiful brown crust matching the golden brown surface and gets soaked in the syrup to become juicier.
Note : Stays good for about 3 days at room temperature in an air-tight container.