Toasted Milk Basbousa with Cream

In a medium pan, place the milk powder & cook on medium heat for 10 minutes. Keep stirring until toasted and turns into a deep golden brown color. Remove ½ a cup of the toasted milk powder & set aside for the garnish.

In a bowl, stir together the semolina & melted ghee until combined well & then set aside.

Place the remaining 1 cup of toasted milk powder in a medium bowl & add sugar, 2 tins of Nestlé® Cream, ½ a tin of Nestlé® Sweetened Condensed Milk, water, baking powder & salt & whisk until blended.

Pour the toasted milk mixture over the semolina & ghee mix & stir until well combined.

Place half of the batter in a slightly greased baking dish & spread the batter into an even layer.

Pour 2 tablespoons of water into the bowl with the second half of the batter & stir until the batter has thinned in consistency.

Transfer batter to a piping bag and set aside

Bake the batter in the dish for up to 12 minutes until it starts to set & is no longer wet.

Remove and pour the cream filling over the baked base & spread into an even layer.

Place the dish in the fridge for about 5 minutes to set the cream filling.

Remove from fridge & pipe the thinned batter in line on top of the cream to cover entire surface and smooth out evenly.

Bake again for about 25 minutes until the surface fully sets

Remove the dish from the oven and pour ½ tin of Nestlé® Sweetened Condensed Milk on the surface and smooth evenly.

Once absorbed, cool to room temperature then sift the remaining ½ cup of toasted milk powder as a final layer.

Garnish with pistachios around the edges and serve at room temperature or slightly warm.