How to Make Cinnabon Basbousa

Ingredients

• 1 cup medium or coarse semolina, not fine
• 1 cup powdered milk
• 1/2 cup granulated sugar (not powdered)
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 cup vegetable oil
• 1/2 cup warm milk
• 1 can Qimor cream, 170 g
• Syrup:
• 1 1/2 cups sugar
• 1 cup water
• 1 teaspoon lemon juice
• 1 teaspoon rose water
• White sauce (Cinnabon-style):
• 6 blocks of cream cheese
• 1/2 can sweetened condensed milk
• Garnish (optional):
• cinnamon
• pistachios
• Syrup:
• Sauce:
• Note:
• To reduce the sweetness of the basbousa, dilute the syrup by using only 1 cup sugar to 1 cup water
• Watch the basbousa carefully while it is in the oven
• Another of Claudette's signature desserts is sweet semolina kibbeh

Method

1. Mix the dry ingredients in a bowl, then add the remaining ingredients and mix well until combined.
2. Grease the pan or tray with ghee or oil, then spread the batter evenly.
3. Bake in a preheated oven at 180°C for 25 to 30 minutes, bottom heat only, until the edges turn golden.
   Timers: 30 min
4. Turn off the bottom heat and switch on the top heat so it takes on a golden color.
5. When removing it from the oven, pour over the prepared syrup (cold syrup and hot basbousa).
6. Once the basbousa has absorbed the syrup well, spread the prepared sauce over the top.
7. Place the tray in the refrigerator for 1 to 2 hours so the sauce firms up slightly.
   Timers: 120 min
8. Decorate the top with cinnamon and crushed pistachios, or as desired.
9. When the sugar dissolves in the water, add the lemon juice and rose water and let it simmer gently for 10 minutes
   Timers: 10 min
10. Blend all the ingredients in an electric blender until the mixture becomes creamy