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INGREDIENTS

Coconut Basbousa with

  • 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

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HOW TO PREPARE

Coconut Basbousa with

1
Grease a 28x24cm baking tin with the tahina.
2
Combine ghee, NESTLÉ Sweetened Condensed Milk and baking powder and stir well. Add semolina, desiccated coconut and water and stir until well combined.
3
Pour and level the mixture into the prepared . Bake in a 190°C preheated oven for 35 minutes or until the top becomes golden in color.
4
Remove from oven and pour all over the cooled syrup. Set aside to cool to room temperature, cut into a diamond shape, and serve.
5
To prepare the syrup: Add sugar and water to a saucepan. Bring to a boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and rosewater.
NUTRITIONAL INFORMATION

Coconut Basbousa with

Source: https://www.nestledessertsarabia.com/recipe-details/coconut-basbousa/95

  • Energy 578 (Kcal)
  • Protein 8.8 (g)
  • Carbohydrate 87 (g)
  • Total Fat 23 (g)
REVIEWS

Coconut Basbousa with

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