بسبوسة بالقشطة
Directions
- 1In a bowl, mix 3 cups semolina, 1 tsp baking powder, and 1/2 cup coconut.
- 2In a pan, combine 1 1/2 cups sugar and 3/4 cup water; do not stir until the mixture turns light brown.
- 3Add 3 tbsp ghee to the sugar mixture, then add 5 tbsp cream and mix well.
- 4Add 1/2 cup of water to the mixture and stir.
- 5Pour the mixture over the semolina and mix well until fully combined.
- 6Grease a 30cm baking pan with ghee and pour the mixture into it.
- 7Bake in a preheated oven at 200°C.
- 8Prepare the syrup by combining 2 cups sugar, 1 1/2 cups water, juice of 1/2 lemon, and a pinch of vanilla powder.
- 9Once the basbousa is baked, pour the hot syrup over it while it's still hot.
- 10Cover with foil to keep it moist, then cut and serve with cream and pistachios.
Ingredients
- 3 cups semolina
- 1 tsp baking powder
- 0.5 cup coconut
- 1.5 cups white sugar
- 0.75 cup water
- 3 tbsp ghee
- 5 tbsp cream
- 2 cups white sugar
- 1.5 cups water
- 0.5 unit lemon
- 1 pinch vanilla powder
Equipment
bowlspoonwhiskpan30cm baking panoven