Coconut Basbousa Recipe
1 tablespoon Tahina
1/2 cup Ghee
1 tin NESTLÉ Sweetened Condensed Milk
1 teaspoon Baking powder
2 cups Semolina
1 cup desiccated coconut
1 cup Water
For the syrup:
1.5 cups Sugar
1 teaspoon lemon juice
1 tablespoon Blossom water
Grease a 28x24cm baking tin with the tahina.
Combine ghee, NESTLÉ Sweetened Condensed Milk and baking powder and stir well. Add semolina, desiccated coconut and water and stir until well combined.
Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until the top becomes golden in color.
Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into diamond shape and serve.
To prepare the syrup: Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and rosewater.