Enjoy a traditional Egyptian dessert recipe for basbousa with Pistachio. Basbousa is very common in Arabia. Basbousa is routinely called "Hareesa" in Arabic countries.
Ingredients
1 cup butter or 200 g, melted
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
1 teaspoon baking powder
2 cups semolina or 320 g
1½ cups pistachio nuts or 210 g, finely chopped
For the syrup:
2 cups sugar or 400 g
1½ cups water or 375 ml
1 teaspoon lemon juice
1 tablespoon rose water
Preparation
- In a bowl, combine butter, NESTLÉ® Sweetened Condensed Milk and baking powder and stir well. Add semolina and mix until well-combined.
- Sprinkle chopped pistachio evenly in a 28cm x 24cm baking tin. Pour semolina mixture over the pistachio and level it.
- Bake in a 190°C preheated oven for 35 minutes or until top is golden.
- Remove from oven and pour cooled syrup on top. Place in fridge to completely cool then cut into diamond shapes and serve.
- Place sugar and water in a saucepan, bring to boil and simmer for 6-8 minutes, then remove from heat and stir in lemon juice and rosewater.
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