Bassbosa, no oil, no butter and no eggs

Name: Bassbosa, no oil, no butter and no eggs
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 kg fine semolina; 1 cup white sugar; 100 grams fine grated coconut; 250 grams yogurt; 1 cup liquid milk; 1 tablespoon vanilla powder; 1 tablespoon baking powder; 1/4 teaspoon salt; For the syrup:; 3 cups white sugar; 11/2 cups water; 1 teaspoon fresh lemon juice; To grease the baking tray:; 2 Tbsp tahina; for garnishing : almonds

Hamoudy Kitchen @cook_4944819

A simple way to make a light bassbosa

Hamoudy Kitchen @cook_4944819

A simple way to make a light bassbosa

Saved

Ingredients

45 mins

8 servings

1/2 kgfine semolina
1 cupwhite sugar
100 gramsfine grated coconut
250 gramsyogurt
1 cupliquid milk
1 tablespoonvanilla powder
1 tablespoonbaking powder
1/4 teaspoonsalt
For the syrup:
3 cupswhite sugar
11/2 cupswater
1 teaspoonfresh lemon juice
To grease the baking tray:
2 Tbsptahina
for garnishing : almonds

Saved

Steps

45 mins

1

To prepare the syrup, melt the sugar in the water and then place it over a medium heat and let it boil for 7 minutes, then add the lemon juice and let it boil for another three minutes, remove from heat and let cool completely.
2

Mix sugar, semolina, salt, baking powder, vanilla and coconut together.
3

Add milk and yogurt and mix all the ingredients together until well mixed.
4

Spread mixture in the baking tray (thin layer about 12mm thick) and level the surface.
5

Put the try in the fridge for half an hour.
6

Cut into squares with a knife and then distribute almonds in squares.
7

Place the try in the oven on the middle shelf at 180 Celsius and heat from the top and bottom for 45 minutes until done and golden.
8

Take it out of the oven and pour with the cold syrup and let it cool for half an hour before serving.