Ingredients by Basboosa
Sugar-1/2 glass or to your taste
Heating powder-2 ts
Dessicated coconut(shredded)- 1 glass
Nutmeg powder-1/4 ts
Cardamom powder-1/4 ts
Almond (entire or cut down the middle)- 14-15 pieces
Margarine/ghee/oil-1/2 Tbs (to brush the heating dish)
Lemon juice-1/4 ts
Nectar 1 ts (discretionary)
Take out basbusa from the fridge and score it into sought shapes. Place the almonds on top of every square or precious stone shape.
Preheat the stove at 350°F/170°C, put the heating plate into the broiler and prepare it for around 40 minutes. It will be ideal to begin checking your cake following 25-30 minutes.
Painstakingly take out the cake from the broiler and pour the syrup on the highest point of the cake and after that heat it for an additional 15 minutes.
At that point cut again along the score lines and let it cool totally before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid.
If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.Bake for 40 to 45 minutes in the preheated oven, until golden brown.
While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.When the basboosa has finished baking, pour the syrup over it as evenly as possible.
Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving