Preparations: Preheat the oven to 180C/350F.Grease a 30cm baking pan with butter.
Making the heavy syrup (which will be used in making the base): In a small saucepan, add sugar and water, bring to a boil. Then reduce the heat and simmer for 5 minutes more, turn off the heat.
⅓ cup granulated sugar, 2 tablespoon water, few drops of lemon juice
Making the sugar syrup: In a saucepan, add sugar, water, and lemon juice over medium to high heat. Bring to a boil, then let it simmer for 6-7minutes, then turn off the heat and let it cool down.
1 cup water, 1 cup sugar, 1 teaspoon lemon juice
Making the semolina cake: Melt the ghee in the microwave or on the stove.
1 cup ghee, melted
In a mixing bowl, combine the semolina and melted ghee, then add the coconut and mix until well combined.
3 cups semolina, 1 cup ghee, melted, ⅓ cup shredded coconut
Add to the previous mixture milk, sugar, and the heavy syrup mix until combined, then transfer the mixture into the baking pan. Cut the Basbousa using a knife (optional) and top it with some hazelnuts.
¾ cup milk, 1 cup caster sugar, ⅓ cup heavy syrup
Bake for 25-30 minutes or until golden brown.
Let it cool down, then serve.
Notes
Brush the baking pan generously with ghee, butter or even baking spry.
You can top it with any nuts you fancy, such as pine nuts, almond or pistachios, if you do not have hazelnuts.
Pour the syrup over while it is still hot. With this, it will quickly absorb the syrup and becomes very moist.
Cut the semolina cake before baking. This makes it much easier for you to make beautiful cuts when fully baked.
Keep an eye on the batter when baking, as the cooking time may be different depending on how fast your oven is.
If you do not have whole milk, you can use almond milk or coconut milk (not coconut water) instead.
If your oven temperature rises while baking, you will have a desserrt with dark brown bottom and sides and dry. To prevent this, reduce your oven's heat.
Use a 12-inch baking pan if you want a thin Basbousa. With this, you can have a shorter baking time.
You can freeze it for 1-2 monthes without being worried about losing its taste.
You may use yogurt instead of milk, and you will get the same result.
Add a few drops of rose water or orange blossom water to the syrup for extra flavor.