Basbousa with toffee — a decadent, tasty dessert. Serve toffee on the side if you like.

2 cups fine semolina

3/4 cup powdered milk

3 tablespoons grated coconut

3 eggs at room temperature

a pinch of vanilla

1 cup sugar

1/2 cup vegetable oil

3 cups milk

3 teaspoons baking powder

Toffee sauce

Nuts for garnish

Grated coconut for garnish

White chocolate shavings for garnish

Toffee sauce to serve, if desired

Mix the semolina, powdered milk and grated coconut, then place them in a pan over low heat and stir until they turn golden.
Turn off the heat and set aside.
In a bowl, whisk the eggs with a pinch of vanilla, then add 1 cup sugar and whisk until the sugar dissolves.
When the sugar is dissolved, add the oil and the milk and mix well.
Sift the baking powder and add it, then add the semolina-coconut mixture you set aside and mix thoroughly.
Grease a baking pan with butter, pour the mixture in, and place in a preheated oven at 200°C (400°F).
When the basbousa is cooked, brown the top, cut into pieces, and drizzle with toffee sauce.
Garnish the toffee basbousa with nuts, grated coconut or white chocolate shavings as desired.
Serve extra toffee sauce on the side if you like.
Serve the basbousa with toffee chilled.

This delicious recipe is from a friend and cook on Shou Tabkhin Alyawm:

For more of Hanadi’s tasty recipes click her name to visit her profile on our site

Basbousa with Toffee

Prep checklist