How to Make Vermicelli Basbousa

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Authorksalman
RatingDifficultyBeginner

The Greatest Basbousa with Vermicelli It’s here! Super soft, dense, and melt-in-the-mouth delicious.

Yields12 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

 1 cup semolina
 1/2 cup coconut
 1/2 cup milk powder
 1/2 cup sugar
 1 tbsp baking powder
 170 grams cream
 1/2 cup vegetable oil
 1 cup water
 300 ml sweetened condensed milk
 Pakistani Vermicelli
 Pistachio, chopped

1

In a bowl add semolina, coconut, milk powder, sugar, baking powder, cream, vegetable oil, and water. Mix the ingredients well.

2

Grease a Pyrex tray with vegetable oil.

3

Pour mixture in the tray.

4

Cover basbousa completely with Vermicelli.

5

Bake in a preheated oven at 200 C (390 F) on the middle rack for 20-25 minutes or until golden brown.

6

Pour sweetened condensed milk all over the basbousa. The condensed milk should soak in, in a few minutes.

7

Allow to cool then cut into squares.

8

Garnish with pistachios. Serve.

Category,

Ingredients

 1 cup semolina
 1/2 cup coconut
 1/2 cup milk powder
 1/2 cup sugar
 1 tbsp baking powder
 170 grams cream
 1/2 cup vegetable oil
 1 cup water
 300 ml sweetened condensed milk
 Pakistani Vermicelli
 Pistachio, chopped

Directions

1

In a bowl add semolina, coconut, milk powder, sugar, baking powder, cream, vegetable oil, and water. Mix the ingredients well.

2

Grease a Pyrex tray with vegetable oil.

3

Pour mixture in the tray.

4

Cover basbousa completely with Vermicelli.

5

Bake in a preheated oven at 200 C (390 F) on the middle rack for 20-25 minutes or until golden brown.

6

Pour sweetened condensed milk all over the basbousa. The condensed milk should soak in, in a few minutes.

7

Allow to cool then cut into squares.

8

Garnish with pistachios. Serve.

How to Make Vermicelli Basbousa

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