Simple Way to Make Any-night-of-the-week Basbousa!!

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The ingredients needed to make Basbousa!!:

1. Make ready 1 cup butter or 200 g, melted
2. Make ready 1 tin Sweetened Condensed Milk or 397 g
3. Get 1 1/2 teaspoons baking powder
4. Get 2 cups semolina or 320 g
5. Prepare 1 cup ground almonds or 100 g
6. Make ready 1 cup water or 250 ml
7. Get For the syrup:
8. Take 2 cups sugar or 400 g
9. Get 1 1/2 cups water or 375 ml
10. Prepare 1 teaspoon lemon juice
11. Prepare 1 tablespoon rose water
12. Take 2 tablespoons ground almonds

It is popular throughout Middle Eastern countries as well as North Africa, Iran, Greece and Turkey. In Egypt this is the main dessert served during the feasts and holidays for both Christians and Muslims. Combine the semolina, vanilla, baking powder and baking soda in a separate bowl. Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well.

Instructions to make Basbousa!!:

1. Combine butter,Condensed Milk and baking powder and stir well. Add semolina, ground almond and water and stir until well combined. - - Pour and level mixture into 28cm x 24cm baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden. - - Remove from oven and pour all over the cooled syrup. Place in fridge to cool completely, cut & serve. - - For syrup: - Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice, rosewater

Combine the semolina, vanilla, baking powder and baking soda in a separate bowl. Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well. At Comal in Denver, Vian Alnidawi and Sara Nassr have become known for their basbousa, a Middle Eastern semolina cake that's flecked with coconut and soaked in a sweet syrup. Basbousa/basboosa is a term in the Middle east that refers to a very sweet semolina - sort of- cake. Verbally in Arabic we can call our loved ones "basbousa", I sometimes call my little kid " basbousty" which means my basbousa or like saying my sweet.

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