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INGREDIENTS

Basbousa with Pistachio with

  • 1 cup butter
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 1 teaspoon Baking powder
  • 2 cups Semolina
  • 1.5 cups Pistachio nuts
  • For the syrup:
  • 2 cups Sugar
  • 1.5 cups Water
  • 1 teaspoon lemon juice
  • 1 tablespoon Rose water

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HOW TO PREPARE

Basbousa with Pistachio with

1
In a bowl, combine butter, NESTLÉ Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.
2
Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.
3
Bake in a 190°C preheated oven for 35 minutes or until top is golden.
4
Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.
5
To prepare the syrup:
6
Place sugar and water in a saucepan, bring to a boil, and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.
NUTRITIONAL INFORMATION

Basbousa with Pistachio with

  • Energy 660 (Kcal)
  • Protein 11 (g)
  • Total Fat 29 (g)
REVIEWS

Basbousa with Pistachio with

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