This is the GREATEST Ramadan Dessert

semolina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a unique flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness with additional flavor.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while sour cream is often less expensive.

Weigh 350 grams of semolina and ensure it is medium-sized.

Measure 15 grams of desiccated coconut and grind it to a finer texture.

Weigh 105 grams of ghee and melt it until completely liquidized.

Measure 60 grams of liquid glucose and add it to a mixing jug.

Add 130 grams of caster sugar to the jug with the glucose.

Measure 40 grams of plain yogurt and add it to the jug.

Pour in 75 grams of whole milk into the jug and mix thoroughly until smooth.

Heat the liquid mixture until the sugar has dissolved, ensuring it is warm but not hot.

Prepare a 10-inch round oven tray by lubricating it with melted ghee or butter.

Add a small pinch of salt to the semolina and mix in the melted ghee until all grains are coated.

Add the ground desiccated coconut and mix until evenly distributed.

Pour the liquid mixture into the semolina and fold together until no dry pockets remain, being careful not to overmix.

Pour the batter into the prepared tray and level it by shaking and banging it against the worktop.

Top the batter with blanched almonds in a straight line if desired.

Preheat the oven to 200 degrees Celsius with the fan on and chill the tray in the fridge for 20 minutes.

Bake the tray in the oven for 25 to 30 minutes until browned all over.

Prepare the simple syrup by boiling 135 grams of sugar with 250 grams of water and a small squeeze of lemon juice.

Once the basbousa is out of the oven, pour the room temperature syrup over it and allow it to absorb.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens