Basbosa

Ingredients for 1 servings:

• 200 g butter
• 1 can sweetened condensed milk, e.g. Nestlé Sweetened Condensed Milk
• 1 ½ tsp baking powder
• 320 g semolina
• 100 g almonds, ground
• 250 ml water
• 200 g sugar
• 190 ml water
• 1 tsp lemon juice
• 1 tsp rose water, optional
• 2 tbsp almonds, ground
• n. B. Almond(s), whole, for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

oriental specialty

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) fan/convection oven. For the syrup, bring the sugar and water to a boil in a saucepan, then simmer for about 10 minutes. Remove the mixture from the heat and add the lemon juice, rose water, and ground almonds. Set the syrup aside and let it cool. In the meantime, mix the melted butter, condensed milk, and baking powder well, then add the semolina, ground almonds, and water, and mix everything until smooth. Pour the mixture into a cake tin and smooth it out. Decorate the dough with almonds, pressing them lightly into the dough. A rectangular tin measuring 28 cm x 24 cm is best, but a round tin will also work. Bake the dough for about 30-35 minutes; the surface should be nicely browned. Remove the basbosa from the oven and pour the cold syrup over it. If you don’t like it quite as sweet, you can use only half the syrup; The basbosa should be thoroughly soaked. Let the basbosa cool in the pan, preferably in the refrigerator, before cutting it into diamonds or rectangles.