Basbousa – The Most POPULAR Ramadan

Instructions

1. Melt your Samna/Ghee and allow it to cool until it is room temperature
2. Add the Glucose, Sugar, Milk, and Yoghurt to a jug and mix well. Heat until the sugar has dissolved
3. Grind the Desiccated coconut until it's about the same size as the semolina
4. Prepare your baking dish by brushing with melted Samna or butter
5. Add the salt to your semolina, then pour into the room temp melted ghee. Mix well then add the coconut
6. Mix until well distributed then add the liquids and fold into the flour
7. Carefully fold this until there are no more dry spots then pour into the prepared tray
8. Shake the tray and bang it to distribute the mixture, then bang repeatedly on the worktop to release trapped air
9. Add your nuts to the top in straight lines, then press into the batter slightly
10. Place the tray in the fridge to cool for 20 minutes
11. Preheat your oven to 200c with the fan on, and when hot add the tray of basbousa
12. Bake for 25-30 minutes until the entire top surface is a deep brown color
13. While baking makes the syrup by combining the ingredients in a small pot and bringing to a boil, then turning off the heat. Allow the syrup to cool
14. Pour the syrup over the Basbousa as soon as it comes out of the oven
15. Allow to rest for as long as possible 3-6 hours will be optimal