Basbousa with Vermicelli Topping
Ingredients
Basbousa base
- 1/2 cup corn oil
- 1/2 cup cream or kaymak
- 1 cup powdered milk
- 1/2 cup sugar
- 1 1/2 cups medium semolina
- 2 tablespoons coconut
- 1 tablespoon baking powder
- 1/4 cup water
Top layer
- 1/2 cup cream or kaymak
- 1 can (400g) sweetened condensed milk
- 1 cup crushed Pakistani vermicelli
Garnish
- coconut
- rose petals
Preparation
Preheat the oven to 180°C.
Mix all the basbousa base ingredients together in a bowl until well combined.
Pour the mixture into a greased baking dish and bake for 20-25 minutes or until golden brown.
In a separate bowl, combine the top layer ingredients.
Spread the top layer mixture evenly over the baked basbousa base.
Return the dish to the oven and bake for an additional 10-15 minutes.
Remove from the oven, garnish with coconut and rose petals, and let cool before serving.
