• 1 tablespoon tahina
• ½ cup ghee or 100 g, softened
• 1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
• 1 teaspoon baking powder
• 2 cups semolina or 320 g
• 1 cup desiccated coconut or 100 g
• 1 cup water or 250 ml

• For the syrup:

• 1½ cups sugar or 300 g
• 1 cup water or 250 ml
• 1 teaspoon lemon juice
• 1 tablespoon blossom water

Preparation

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.