Basbousa with powdered milk

 Basbousa with powdered milk

Basbousa with powdered milk ... One of the most delicious types of Arabic sweets loved by adults and children, and the steps to prepare it are easy at home, try it in a successful and guaranteed way with my lady's kitchen and serve it as a dessert and no more wonderful than its taste

cooking time

60 minutes

enough for

8 people


- for diameter:

Sugar: 2 cups

Water: half a cup

Blossom water: a teaspoon

Lemon juice: a teaspoon

- Semolina: a cup and a quarter

- Sugar: three quarters of a cup

- Yogurt: 2 cups

- Vegetable oil: three quarters of a cup

- Milk powder: a cup

- Eggs: 3 grains

- Salt: a pinch

- Vanilla: a teaspoon

Yeast: 1 tablespoon

- Almonds: 2 tablespoons (peeled)

How to prepare

Preheat the oven to a temperature of 200 degrees Celsius.

Roast the powdered milk in a wide skillet over medium heat, then set it aside.

In a bowl, mix semolina, salt, sugar and yeast with roasted milk, and stir all ingredients until they overlap.

Add the yoghurt and oil to the dry ingredients and stir, then add the eggs while continuing to stir until all the ingredients are homogeneous.

In the thin basbousa mold, pour the mixture evenly, then enter the oven and leave until the top and edges are red.

Put a pot on medium heat with water until it boils, add sugar and stir with a wooden spoon until it dissolves completely.

When the syrup begins to boil, leave the syrup on a low heat, add lemon juice and stir well for 5 minutes.

Add the blossom water, stir for two minutes, and then remove it from the fire to cool.

Pour the syrup on the basbousa while it is hot, then leave it to cool completely.

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