Basbousa with Condensed Milk and Pakistani Vermicelli

25 mins
Serves 1
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Directions

  1. 1Mix all the dry ingredients: semolina, milk powder, sugar, baking powder, and salt.
  2. 2Add the oil, cream, and a little water until you achieve a smooth, cohesive mixture.
  3. 3Spread it evenly in a tray greased with tahini.
  4. 4Toast the Pakistani vermicelli with the ghee and pistachios for a few minutes.
  5. 5Layer the vermicelli on top of the basbousa mixture.
  6. 6Bake at 200°C for 20–25 minutes on the middle rack, bottom heat only.

Ingredients

  • 2 cups roasted coarse semolina
  • 1 cup roasted milk powder
  • 0.5 cup sugar
  • 1.5 cups condensed milk
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 cup vegetable oil
  • 1 cup cream (Gaimar)
  • 2 cups Pakistani vermicelli
  • 1 tbsp ghee
  • 0.25 cup pistachios
  • little water

Equipment

trayoven