The Ingredients
- 1 cup fine semolina
- 1 cup date paste
- 4 tablespoons hot water
- 1 teaspoon ground cardamom
- 100g Bakers Choice
- 3 tablespoons powdered milk
- 1 tablespoon baking powder
- 1 cup sweetened condensed milk
- Blanched almonds for decoration
How to prepare
- In a bowl, place the date paste and mix it with the hot water until it becomes soft and pliable.
- Add the cardamom, semolina, baking powder, and powdered milk, then mix well.
- On low heat, melt the Bakers Choice, then add it to the mixture along with a pinch of salt, and stir until the ingredients are well combined.
- Prepare a baking tray, then spread the basbousa mixture in it. Using a knife, score squares to make it easier to cut after baking.
- Place the tray in a preheated oven at 300°C for 20 minutes, or until the edges turn golden and it is fully cooked.
- After removing the basbousa from the oven, immediately pour the sweetened condensed milk over it while it’s hot, allowing it to absorb well.
- Garnish the top of the basbousa with blanched almonds, then let it cool slightly before serving.
Preparing the recipe
preparation time
15 minutes
difficulty
easy
Serves
6-8 people
Cooking time
20 minutes
Calories
400 calories per serving
Total Time
35 minutes
Cooling Time
15 minutes
Share the recipe
How to prepare
- In a bowl, place the date paste and mix it with the hot water until it becomes soft and pliable.
- Add the cardamom, semolina, baking powder, and powdered milk, then mix well.
- On low heat, melt the Bakers Choice, then add it to the mixture along with a pinch of salt, and stir until the ingredients are well combined.
- Prepare a baking tray, then spread the basbousa mixture in it. Using a knife, score squares to make it easier to cut after baking.
- Place the tray in a preheated oven at 300°C for 20 minutes, or until the edges turn golden and it is fully cooked.
- After removing the basbousa from the oven, immediately pour the sweetened condensed milk over it while it’s hot, allowing it to absorb well.
- Garnish the top of the basbousa with blanched almonds, then let it cool slightly before serving.
