• 1 tin NESTLÉ® Cream or 170 g
• 1 cup sugar or 200 g
• 2¾ cups milk or 690 ml
• 2 teaspoons vanilla powder
• 2 teaspoons baking powder
• ¾ cup butter or 150 g, melted
• 5 cups semolina or 800 g
• ½ cup almonds or 70 g, halved

• For the syrup:

• 1¾ cups water or 440 ml
• 2½ cups sugar or 500 g
• 2 tablespoons rose water

Preparation

Combine NESTLÉ® Cream , sugar, milk, vanilla powder, baking powder and butter. Stir until sugar dissolves.

Add semolina to the milk cream mixture and stir until well combined.

Grease a 35cm x 28cm oven tray with butter. Pour semolina mixture in and arrange the surface at one level then decorate with almond halves.

Bake in 175°C preheated oven for 35-40 minutes or until the top is golden brown.

Remove from oven and pour the syrup equally.

Set aside to cool, use a sharp knife to cut in square or diamond patterns and serve.

To prepare the syrup:

Boil water and sugar for 5-6 minutes, remove from heat, stir with rose water and allow cooling to room temperature.