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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
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.
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