Try this sweet recipe from Egypt - Basbousa with Pistachio
Made with semolina batter, baked in a sheet pan with scented hints of orange and rose
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 35m |
| SERVES | 2 to 3 |
100 gms sugar or 1/2 cup
100 gms desiccated coconut or 1/2 cup
1 tbsp sugar syrup
100 ml ghee or clarified butter or 1/2 cup
75 ml milk or 1/4th cup, room temperature
200 gms semolina or 1 cup
Pistachio for garnishing
Take a bowl and pour in the measured quantities of sugar, desiccated coconut, sugar syrup and ghee. Stir the ingredients and mix well to create a batter.
Slowly start adding milk in small portions, mixing the ingredients while you do so to get a smooth consistency.
Lastly, add the semolina to thicken the batter and keep it aside.
Brush the baking pan with a little ghee and spread the thick batter evenly over the pan.
Sprinkle some more ghee on top and let it bake for 15 minutes in a 350F or 180-degree Celsius preheated oven.
Finally, garnish with syrup and crushed pistachios
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