Egyptian style basbousa

Name: Egyptian style basbousa
Total time: 3600 s
Yield: 14 servings
Cuisine: Nigerian
Ingredients: 500 g (3 cups) medium grind white semolina (semeed basbousa); 150 g(2/3 cup +1tbspn melted butter or ghee); 50 g(1/3 cup sweetened dessicated coconut); 150 g (1 cup) whole milk); 1/3 cup sugar syrup; 250 g(1/1/2 cup granulated sugar); 1/4 cup nuts of choice(i use peanuts); 1 cups light sugar syrup(1 cup sugar+1 lemon juice+1/1/2 cup; Water,boil for 10mins on low medium heat

Maryama's kitchen @Maryaaamah_

Kano

This is my first attempt making this basbousa and hey i never know it taste soo good thanks to cleobuttera i got this recipe from her website💕

Maryama's kitchen @Maryaaamah_

Kano

This is my first attempt making this basbousa and hey i never know it taste soo good thanks to cleobuttera i got this recipe from her website💕

Saved

Ingredients

1hr

14 servings

500 g (3 cups)medium grind white semolina (semeed basbousa)
150g(2/3 cup +1tbspn melted butter or ghee)
50g(1/3 cup sweetened dessicated coconut)
150 g (1 cup)whole milk)
1/3 cupsugar syrup
250g(1/1/2 cup granulated sugar)
1/4 cupnuts of choice(i use peanuts)
1 cupslight sugar syrup(1 cup sugar+1 lemon juice+1/1/2 cup
Water,boil for 10mins on low medium heat

Saved

Steps

1hr

1

Here are all you need
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In a medium bowl, combine together the semolina and melted ghee, stirring really well with a rubber spatula, to coat the semolina grains with the ghee or butter. It is very important to make sure that every grain is well coated, as this step reduces gluten formation which can result in a tough basbousa.
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If desired, process the coconut in a food processor or spice grinder until very fine. Stir into the semolina/butter/ghee mixture until well combined, then in a bowl add your warm milk+sugar syrup+granulated sugar,stir till dissolved or micrwave it to allow the sugar melt
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After adding your coconut mix very well,and pour in ur warm milk mixture
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Mix well,and pour into a greased baking tray
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Top with nuts of choice,and bake at 200C for 22 to 27 mins
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As soon as the basbousa comes out of the oven, quickly pour the cooled Light Sugar Syrup all over the basbousa. The syrup should soak in, in a matter of a few minutes. Once soaked in u can serve and enjoy
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