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.
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.
Making the semolina cake: Melt the butter in the microwave or on the stove.
In a mixing bowl, combine the semolina and melted butter, then add the coconut and mix until well combined.
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.
Bake for 25-30 minutes or until golden brown.
Let it cool down, then serve.
Brush the baking pan generously with ghee, butter or even baking spry.
You can top the Basbousa with any nuts you fancy, such as pine nuts, almond or pistachios, if you do not have hazelnuts.
Pour the syrup over the Basbous 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 Basbousa 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 your Basbousa for 1-2 monthes without being worried about losing its taste.