{Ramadan Special} - Guest Post: Basbousa from Kajal of Aapplemint

• 1 tbsp tahina
• ½ cup ghee
• 1 tin Sweetened Condensed Milk ( I used Nestles Milkmaid)
• 1 teaspoon baking powder
• 2 cups semolina
• 1 cup desiccated coconut
• 1 cup water
• Juice of 1/2 lime
• Juice of 1/2 orange
• Pistachios for garnish

FOR THE SYRUP:

• 1½ cups sugar
• 1 cup water
• 1 generous pinch of Saffron strands

• Start with preheating the oven to 190C. Grease a 26x20cm baking tin with the tahina. In a large bowl, combine ghee, the sweetened condensed milk and baking powder and stir well. 
• Add semolina, desiccated coconut, water, lime & orange juice and stir until well combined. Pour and level mixture into the prepared baking tin. Bake 35 minutes or until the top becomes golden in color.
• Meanwhile, prepare the syrup by boiling the sugar and water. Add the saffron when it comes to a boil and boil for 6 mins. Set aside.
• When the cake is ready, remove from oven and pour the syrup evenly all over. Set aside to cool into a room temperature, cut into diamond shapes and carefully remove from the tin. 
• Serve dressed with chopped pistachios and rose petals if you wish.