Basbousa

Ingredients

• 1¼ cups semolina
• ½ cup castor sugar
• ½ cup desiccated coconut
• 4 tablespoons ghee
• ½ cup yogurt
• 1 teaspoon baking powder
• 1½ cups milk 
• 1 cup sugar
• 3-4 lemon slices
• 1 tablespoon rose water
• Blanched and peeled almonds, as required 

Method

1. Take semolina in a bowl, add castor sugar, desiccated coconut, ghee and yogurt and mix well.
2. Add baking powder and milk and mix. Set aside for 10 minutes.
3. Preheat oven to 180° C.
4. For syrup, heat a non-stick pan. Add sugar, 1 cup water and lemon slices and cook till the syrup reaches 1 string consistency. Discard the lemon slices, switch off the heat, add rose water and mix well. Strain into another bowl.
5. Transfer the semolina mixture into a greased oven proof casserole. Keep it in the preheated oven and bake for 10 minutes.
6. Remove the casserole from the oven and cut the basbousa into diamonds with a knife. Place and press an almond over each diamond. Place it back in the oven and bake for 20-25 minutes. Drizzle the prepared sugar syrup while it is still hot and set aside for 10 minutes.
7. Separate the diamonds, place them on a serving platter and serve.