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1 tablespoon tahina
¼ cup ghee or 50 g, softened
1 tin nestlé fat free sweetened condensed milk or 405 g
1 teaspoon baking powder
2½ cups fine semolina or 400 g
½ cup low fat yoghurt or 125 ml
1 cup water or 250 ml
for the syrup:
½ cup sugar or 100 g
1 teaspoon lemon juice
1 tablespoon cornstarch or 15 g, (to thicken the syrup)
½ cup water, cold, to mix with cornstarch
1 tablespoon rose water
Grease a 28x24cm baking tin with the tahina.
Combine ghee, NESTLÉ Fat-Free Sweetened Condensed Milk and baking powder and stir well. Add semolina, yogurt 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 top is golden.
Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into square shape and serve.
To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. Remove from heat and stir in lemon juice and rosewater.
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