Hey guys! Today, we're diving into a super delicious and easy dessert recipe: Basbousa with milk powder. Basbousa is a traditional Middle Eastern sweet cake that's loved for its moist texture and delightful flavor. This version uses milk powder, which not only simplifies the process but also adds a unique richness to the cake. Trust me; this recipe is a game-changer!

Why Milk Powder?

So, why use milk powder in basbousa? Well, milk powder acts as a fantastic shortcut. It eliminates the need for fresh milk, making the recipe quicker and more convenient. Plus, it gives the basbousa a slightly denser and richer texture, which is absolutely amazing. The milk powder also enhances the nutty flavor of the semolina, creating a beautifully balanced sweet treat that’s hard to resist. Using milk powder ensures that even if you don’t have fresh milk on hand, you can still whip up a batch of this delightful dessert without any compromise on taste or texture. This makes it a perfect option for those spontaneous baking sessions or when you’re running low on fridge staples. It’s a clever twist that brings both convenience and an enhanced flavor profile to the traditional basbousa recipe, making it a winner in every way. The consistent results you get with milk powder mean that each slice will be as perfect as the last, ensuring smiles all around. You'll find that the basbousa stays moist for longer and has a subtle sweetness that complements the other ingredients beautifully. Whether you're a seasoned baker or just starting out, this milk powder basbousa is a guaranteed success. And let's be honest, who doesn't love a recipe that simplifies things without sacrificing the authentic taste? It's a win-win situation, and I'm so excited to share this little secret with you!

Ingredients You'll Need

Before we get started, let's gather all the ingredients. Here’s what you’ll need for this delicious basbousa:

• 1 1/2 cups of fine semolina
• 1 cup of milk powder
• 3/4 cup of sugar
• 1/2 cup of melted butter or ghee
• 1/2 cup of shredded coconut (optional, but highly recommended!)
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/2 cup of plain yogurt
• 1/4 cup of slivered almonds or any nuts for topping

For the Syrup:

• 1 1/2 cups of sugar
• 3/4 cup of water
• 1 tablespoon of lemon juice
• 1 teaspoon of rose water or orange blossom water (optional, for extra flavor)

Make sure you have everything measured out and ready to go. This will make the whole process smoother and more enjoyable. The key to a great basbousa is having the right balance of ingredients, so don't skip any steps! Getting your ingredients prepped and ready is like setting the stage for a fantastic performance. When everything is within reach, you can focus on the technique and ensure that each element is perfectly incorporated. This meticulous approach not only streamlines the baking process but also helps in achieving a consistent and delightful outcome every single time. The aroma of these ingredients coming together is simply irresistible, and you'll find that the anticipation builds as you prepare to transform them into a mouthwatering dessert that will be the star of any occasion.

Step-by-Step Instructions

Alright, let's get baking! Follow these simple steps to create the perfect milk powder basbousa:

1. Prepare the Syrup

First, let's make the syrup because it needs time to cool down. In a saucepan, combine 1 1/2 cups of sugar and 3/4 cup of water. Bring it to a boil over medium heat, stirring until the sugar dissolves completely. Once boiling, add 1 tablespoon of lemon juice and let it simmer for about 8-10 minutes, until the syrup slightly thickens. Remove from heat and stir in 1 teaspoon of rose water or orange blossom water, if using. Set aside to cool completely. The syrup is a crucial component of basbousa, infusing the cake with moisture and sweetness, so getting it right is essential. The addition of lemon juice not only prevents the syrup from crystallizing but also adds a subtle tang that balances the sweetness perfectly. The aromatic touch of rose water or orange blossom water elevates the syrup to another level, imparting a delicate floral fragrance that complements the nutty and slightly caramelized flavors of the basbousa. Cooling the syrup is just as important as making it because pouring hot syrup over the hot basbousa can result in a soggy dessert. A cool syrup allows the basbousa to absorb the liquid gradually, ensuring a moist yet firm texture that is characteristic of a well-made basbousa.

2. Mix the Dry Ingredients

In a large bowl, mix together 1 1/2 cups of fine semolina, 1 cup of milk powder, 3/4 cup of sugar, 1/2 cup of shredded coconut (if using), 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Make sure everything is well combined. This ensures that the baking powder is evenly distributed, which is essential for a good rise. Combining the dry ingredients thoroughly is a fundamental step in creating a uniform and consistent basbousa. The semolina forms the base, providing a delightful grainy texture that is a hallmark of this dessert. The milk powder adds richness and enhances the overall sweetness, while the shredded coconut introduces a subtle tropical note and a pleasant chewiness. Baking powder acts as the leavening agent, helping the basbousa to rise and achieve a light and airy consistency. Ensuring that all these dry ingredients are evenly mixed prevents any pockets of concentrated flavor or texture, resulting in a harmonious blend of tastes and a perfectly balanced dessert. This meticulous mixing sets the stage for the wet ingredients to bind everything together seamlessly, creating a batter that will transform into a golden, aromatic basbousa.

3. Add the Wet Ingredients

Now, add 1/2 cup of melted butter or ghee and 1/2 cup of plain yogurt to the dry ingredients. Mix well until you get a smooth batter. Don’t overmix! Just make sure everything is nicely combined. Incorporating the wet ingredients into the dry mixture is a crucial step that brings the basbousa batter to life. The melted butter or ghee adds a luxurious richness and a subtle nutty flavor, while also contributing to the moist and tender texture of the final product. Plain yogurt introduces a tangy element that balances the sweetness and helps to create a soft and slightly dense crumb. When mixing, it's important to be gentle and avoid overmixing, as this can develop the gluten in the semolina, resulting in a tougher basbousa. The goal is to combine the ingredients just until they are evenly distributed, creating a smooth and homogenous batter that is ready for baking. This careful approach ensures that the basbousa achieves the perfect balance of flavors and textures, making each bite a delightful experience. The consistency of the batter at this stage is a good indicator of the final result; it should be thick but pourable, with no lumps or dry patches.

4. Transfer to Baking Dish

Pour the batter into a greased baking dish. I usually use an 8x8 inch square pan. Spread the batter evenly. This ensures that the basbousa bakes uniformly and has a consistent thickness throughout. Transferring the batter to a greased baking dish is a simple yet essential step in preparing the basbousa for baking. The size and shape of the dish can influence the final outcome, with an 8x8 inch square pan being a popular choice for achieving a perfectly proportioned cake. Before pouring in the batter, it’s important to grease the dish thoroughly to prevent the basbousa from sticking and to ensure easy removal once it’s baked. Spreading the batter evenly across the dish is crucial for uniform baking; this ensures that every part of the basbousa cooks at the same rate, resulting in a consistent texture and color from edge to edge. A well-prepared baking dish and an evenly spread batter are the foundations for a beautifully baked basbousa that is as visually appealing as it is delicious. Taking the time to perform this step meticulously sets the stage for a golden, aromatic dessert that will impress everyone who tries it.

5. Add Toppings

Decorate the top with slivered almonds or any nuts you like. Gently press them into the batter. This adds a nice visual appeal and a delightful crunch. Adding toppings to the basbousa is a fantastic way to enhance both its visual appeal and its textural complexity. Slivered almonds are a classic choice, providing an elegant look and a satisfying crunch that complements the soft, moist cake. However, you can get creative and use any nuts you like, such as pistachios, walnuts, or even a sprinkle of sesame seeds for a more Middle Eastern flair. The key is to gently press the nuts into the batter to ensure they adhere during baking. This not only prevents them from falling off after the basbousa is sliced but also allows them to toast slightly in the oven, intensifying their nutty flavor and adding a delightful aroma. The contrast between the smooth, sweet basbousa and the crunchy, nutty topping is a sensory delight that elevates the dessert to another level. So, don’t skimp on the toppings; they’re the perfect finishing touch that makes your basbousa truly special.

6. Bake!

Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until golden brown. Keep an eye on it to prevent burning. Baking is where the magic happens, transforming the humble batter into a golden, aromatic basbousa that is irresistible. A preheated oven at 350°F (175°C) ensures even cooking and allows the basbousa to rise properly. The baking time typically ranges from 25 to 30 minutes, but it’s important to keep a close eye on it, as ovens can vary. The basbousa is ready when it turns a beautiful golden brown and a toothpick inserted into the center comes out clean. This indicates that the cake is fully cooked and has achieved the perfect balance of moisture and firmness. The aroma that fills your kitchen during baking is a tantalizing preview of the deliciousness to come. As the basbousa bakes, the semolina and milk powder caramelize, creating a rich, nutty flavor that is simply divine. Baking is not just a process; it’s an art that requires patience and attention to detail, but the reward is a homemade basbousa that is far superior to anything you can buy in a store.

7. Pour the Syrup

Once the basbousa is out of the oven, immediately pour the cooled syrup evenly over the top. Let it soak for at least an hour, or even better, overnight. This allows the basbousa to absorb all the lovely syrup and become super moist and delicious! Pouring the cooled syrup over the hot basbousa is a critical step that transforms the cake from a simple baked good into a luscious, melt-in-your-mouth dessert. The temperature difference between the hot basbousa and the cool syrup creates a wonderful dynamic that allows the syrup to be absorbed evenly and thoroughly. As the syrup seeps into the cake, it infuses every layer with moisture and sweetness, resulting in a texture that is both tender and rich. Letting the basbousa soak for at least an hour, or preferably overnight, ensures that it fully absorbs the syrup, maximizing its flavor and creating the perfect level of moistness. This waiting period is an exercise in patience, but the reward is well worth it. The fully soaked basbousa is a symphony of flavors and textures, with a delicate balance of sweetness, nuttiness, and a hint of floral aroma from the rose water or orange blossom water. It’s a dessert that is both comforting and elegant, perfect for any occasion.

8. Serve and Enjoy!

Cut into squares or diamonds and serve. Enjoy this amazing milk powder basbousa with a cup of tea or coffee. It’s perfect for sharing with friends and family! Serving and enjoying the basbousa is the culmination of all your hard work and a moment to savor the delightful flavors and textures you’ve created. Cutting the basbousa into squares or diamonds adds a touch of elegance and makes it easy to serve and share. Each piece is a perfect portion of sweet, nutty goodness that is sure to please any palate. Pairing the basbousa with a cup of tea or coffee enhances the experience, as the warm, comforting beverages complement the sweet and slightly caramelized flavors of the dessert. Whether you’re sharing it with friends and family or enjoying a quiet moment by yourself, this milk powder basbousa is a treat that is perfect for any occasion. Its moist, tender texture and rich, aromatic flavors make it a truly special dessert that will leave everyone wanting more. So, take a bite, close your eyes, and savor the moment—you deserve it!

Tips for the Perfect Basbousa

• Don’t overmix the batter: Overmixing can result in a tough basbousa.
• Use good quality semolina: The finer the semolina, the better the texture.
• Let the syrup cool completely: This helps the basbousa absorb it properly.
• Be generous with the toppings: Nuts add a great flavor and texture.

Variations

• Add a layer of cream cheese: Spread a layer of sweetened cream cheese between the batter before baking for an extra creamy treat.
• Use different nuts: Experiment with pistachios, walnuts, or pecans instead of almonds.
• Add spices: A pinch of cinnamon or cardamom can add a warm, aromatic touch.

Conclusion

So there you have it! An easy and delicious basbousa recipe with milk powder. I hope you guys enjoy making and eating it as much as I do. Happy baking!