Directions
- 1Mix all the dry ingredients: semolina, milk powder, sugar, baking powder, and salt.
- 2Add the oil, cream, and a little water until you achieve a smooth, cohesive mixture.
- 3Spread it evenly in a tray greased with tahini.
- 4Toast the Pakistani vermicelli with the ghee and pistachios for a few minutes.
- 5Layer the vermicelli on top of the basbousa mixture.
- 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
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