Light Basbousa with Almond

Ingredients

½ cup butter or 100 g, melted

1 tin nestlé fat free sweetened condensed milk or 405 g

¾ teaspoon baking powder

2 cups semolina or 320 g

1 cup ground almonds or 100 g

1 cup water or 250 ml

for the syrup:

½ cup sugar or 100 g

1 cup water or 250 ml

1 teaspoon lemon juice

1 tablespoon cornstarch, (to thicken the syrup)

½ cup water, (cold, to mix with cornstarch)

1 tablespoon ground almonds

1 tablespoon rose water

Preparation

Combine butter, NESTLÉ Fat-Free Sweetened Condensed Milk and baking powder and stir well. Add semolina, ground almond and water and stir until well combined.

Pour and level mixture into 28cm x 24cm baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.

Remove from oven and allow cooling to room temperature. Cut into diamond shapes and pour all over the cooled syrup. Place in fridge to cool completely and then serve.

To prepare the syrup: Add sugar and 1 cup of water to a saucepan. Bring to boil and simmer for 6-8 minutes. Dissolve the 1 tablespoon of cornstarch in the remaining ½ cup of cold water and add to the simmering sugar and water, stir constantly on heat for 2 min until syrup thickens. Remove from heat and stir in lemon juice, rosewater and ground almond.