Bolo De Rulao

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Semolina Cake aka Basboosa has been a favorite dessert in many Middle Eastern and North African countries. Its very simple and easy to remember. A perfect evening snack for fussy kids.

Semolina cake recipes are deliciously easy to make, yet uniquely impressive. Semolina cakes have a lovely texture that is distinctly different than cakes make with plain flour. It can be made in different flavors by adding lemon or orange zest etc. Since a long time i were wanting to make a semolina cake with coconut that i ate once long back at my friends house. She briefed me with the recipe and it’s origin too.

Bolo De Rulao is the Semolina cake that is made with coconut and semolina also known as Bolo De Batica. Its basically a Goan recipe… in Portuguese ‘Bolo’ means cake.

The texture of the cake is perfectly moist at the center and crisp at the top. The roasted coconut and cardamom gives amazing flavors to this cake.

Print Recipe

BOLO DE RULAO / SEMOLINA N COCONUT CAKE

Course

dessert

Cuisine

portugese

Prep Time

20 minutes

Cook Time

45 minutes

Servings

helping

Ingredients

• 1 cup Semolina Suji Rawa / /
• 1/2 cup All purpose flour
• 1 cup coconut Dessicated
• 1/2 cup Butter - [i used Amul]
• 1 1/2 cups sugar Powdered
• 3/4 tsp Cardamom powder
• 3/4 tsp Baking powder
• 4 Eggs

Course dessert Cuisine portugese Prep Time 20 minutes Cook Time 45 minutes Servings helping Ingredients 1 cup Semolina Suji Rawa / / 1/2 cup All purpose flour 1 cup coconut Dessicated 1/2 cup Butter - [i used Amul] 1 1/2 cups sugar Powdered 3/4 tsp Cardamom powder 3/4 tsp Baking powder 4 Eggs

Instructions

1. Sieve the semolina and dry roast it and keep aside to cool.
2. In a separate pan dry roast the dessicated coconut too, so that the raw smell disappears. Allow it to cool.
3. In a large bowl sift the all purpose flour, cardamom powder and baking powder together and keep aside.
4. Add butter into the powdered sugar and beat nicely till it becomes light and creamy.
5. Now add eggs one at a time and keep beating the mixture.
6. Add the roasted semolina and the roasted dessicated coconut into the dry ingredients and mix them all together.
7. Take the wet mixture and pour into the dry mixture and fold nicely till all the ingredients get incorporated and make a batter.
8. Grease and dust a 8" baking tray and pour the batter into it. Tap the tray and let the batter rest for an hour. This helps the cake to give a fine texture.
9. After an hour bake the cake in a pre heated oven at 180 degree C for 30-35mins or till the tooth pick comes out clean.
10. Once the cake is done, allow it to cool and then cut into slices and serve.

Recipe Notes

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