Basbousa with Roasted Milk is one of the most delicious and popular Arabic sweets, known for its fantastic taste and soft texture. The roasted milk adds a rich and creamy touch to the surface of the Basbousa, making it even more delightful. Basbousa is a favorite dessert for special occasions and gatherings and can be easily prepared using ingredients available in every household. Additionally, the roasted milk enhances the flavor of the Basbousa beautifully, making it a great choice for a dessert. Here's how to prepare Basbousa with Roasted Milk in simple steps.

Ingredients:

• 1 cup fine semolina
• 1/2 cup sugar
• 1/2 cup roasted milk
• 1/2 cup yogurt
• 1/2 cup vegetable oil
• 1 tsp baking powder
• 1/4 tsp vanilla
• 1/4 cup shredded coconut (optional)
• 1/2 cup water

Possible Modifications:

• Substitute roasted milk with another milk: You can replace the roasted milk with full-fat milk if you don’t prefer the roasted flavor. Almond milk or coconut milk can be a good option if you are looking for plant-based or lactose-free alternatives.
• Replace vegetable oil with coconut oil: If you want to give the Basbousa a tropical flavor, you can substitute vegetable oil with coconut oil. Coconut oil will add a distinctive taste and make the Basbousa even more moist.

Preparation Method:

1. Prepare the dry ingredients: In a large bowl, mix the semolina with sugar and baking powder. Make sure to mix the ingredients well to ensure the even distribution of the baking powder.
2. Add the wet ingredients: Add the yogurt and oil to the dry mixture, and mix well with a spoon or whisk until the ingredients combine smoothly.
3. Add roasted milk and vanilla: Add the roasted milk and vanilla to the mixture and continue stirring until the mixture is smooth and homogeneous. Roasted milk will give the Basbousa a unique taste and a wonderful roasted aroma.
4. Add shredded coconut (optional): If you prefer a coconut flavor, add the shredded coconut now and mix again until it’s evenly distributed throughout the batter.
5. Preheat the oven: Preheat the oven to 180°C (350°F). Ensure the oven is well-heated before placing the Basbousa inside to ensure even cooking.
6. Pour the batter into the pan: Grease a baking pan with a little oil or ghee to prevent sticking. Then pour the batter into the pan and gently press it down to level the surface.
7. Bake the Basbousa: Place the pan in the preheated oven and bake for 30-35 minutes or until it turns golden brown on top and is fully cooked.
8. Prepare the syrup: Meanwhile, prepare the syrup by boiling water and sugar in a pot over medium heat for 10 minutes. Once the syrup thickens slightly, add a few drops of lemon juice to add a tangy flavor that enhances the Basbousa's taste.
9. Pour the syrup over the Basbousa: Once the Basbousa is out of the oven, pour the warm syrup evenly over it. Allow the Basbousa to cool a little before serving, so it can absorb the syrup properly.

Note: For a moister Basbousa, it’s best to keep the syrup warm when pouring it over the Basbousa.

Additional Tips:

1. Choosing the Best Ingredients: To get the best taste and texture for the basbousa, it’s important to choose high-quality ingredients. For roasted milk, it’s recommended to use whole milk to get a rich, creamy texture. You can roast the milk at home for a deeper flavor by heating it until it turns golden and releases a roasted scent. It's also recommended to use fine semolina to give the basbousa a light, tender texture.
2. Achieving the Perfect Texture for Basbousa: To achieve a perfect texture, make sure not to add too much liquid. If the batter is too runny, the basbousa will turn sticky instead of light and fluffy. If the batter is too dry, it might not bake properly. You can adjust the ingredients accordingly, adding a little water or yogurt if needed.
3. How to Store Basbousa:
   • Refrigeration: If there’s any leftover basbousa, you can store it in an airtight container in the fridge for up to 4-5 days. Make sure the syrup is still moist on the basbousa to prevent it from drying out.
   • Freezing: If you want to store basbousa for a longer time, you can freeze it. Wrap it well in plastic wrap before placing it in an airtight container. It can be stored in the freezer for up to 2-3 months. To reheat, place it in the oven until it's fully warmed through, and drizzle some syrup over it.

4. Frequently Asked Questions (FAQ):

   • Can I use low-fat roasted milk? Yes, you can use low-fat roasted milk. However, it will affect the texture and smoothness, and it may not be as rich as whole milk. If you're looking for a lower-fat option, you can use it, but make sure to adjust the oils and fats in the recipe accordingly.
   • Can I use a sugar substitute like diet sugar or honey? Yes, you can replace regular sugar with honey or diet sugar. If using honey, it’s recommended to slightly reduce the amount of liquid in the recipe to compensate for the extra moisture provided by honey. For diet sugar, you can use it in the same quantity mentioned in the recipe, but make sure it doesn’t affect the taste or texture.
   • What is the best type of semolina to use for basbousa? Fine semolina is preferred because it gives the basbousa a light and tender texture. Coarse semolina can result in a denser texture and may make baking harder. If you can’t find fine semolina, medium semolina can be used, but you may need to adjust the quantities slightly.
   • Can I prepare basbousa without coconut? Yes, you can make basbousa without coconut. Coconut is added to enhance the flavor and provide some health benefits, but you can skip it without significantly affecting the final result.
   • Can I use an electric oven instead of a gas oven? Yes, you can use an electric oven instead of a gas one. Be sure to set the temperature correctly (180°C) and check the basbousa regularly. The baking time may differ slightly depending on the electric oven type, so it’s best to check for a golden color at the edges to ensure it’s fully baked.

Nutritional Values and Benefits

Semolina (1 cup):

• Calories: 400
• Carbohydrates: 85g
• Protein: 9g
• Fat: 1g
• Sodium: 0mg
• Vitamins:
  • Vitamin B1: 0.2mg (15% of the daily value)
• Nutritional Benefit: Semolina contains fiber that helps improve digestion, and provides energy due to its high carbohydrate content.

Sugar (1/2 cup):

• Calories: 400
• Carbohydrates: 100g
• Protein: 0g
• Fat: 0g
• Sodium: 0mg
• Nutritional Benefit: Provides quick energy, but should be consumed in moderation to avoid weight gain or negative health effects.

Roasted Milk (1/2 cup):

• Calories: 80
• Carbohydrates: 8g
• Protein: 5g
• Fat: 4g
• Sodium: 40mg
• Vitamins:
  • Vitamin A: 250 IU (5% of the daily value)
• Nutritional Benefit: Roasted milk is rich in protein and calcium, which promote bone and dental health and support muscle growth.

Yogurt (1/2 cup):

• Calories: 80
• Carbohydrates: 6g
• Protein: 4g
• Fat: 5g
• Sodium: 50mg
• Vitamins:
  • Vitamin B2: 0.2mg (15% of the daily value)
• Nutritional Benefit: Yogurt contains probiotics that help promote digestive health and strengthen the immune system.

Vegetable Oil (1/2 cup):

• Calories: 450
• Carbohydrates: 0g
• Protein: 0g
• Fat: 50g
• Sodium: 0mg
• Nutritional Benefit: Vegetable oil provides healthy fats necessary for many body functions, such as supporting heart health and improving vitamin absorption.

Coconut (1/4 cup):

• Calories: 100
• Carbohydrates: 5g
• Protein: 1g
• Fat: 9g
• Sodium: 0mg
• Vitamins:
  • Vitamin C: 1mg (1% of the daily value)
• Nutritional Benefit: Coconut contains healthy fats that promote skin and hair health, as well as antioxidants that fight free radicals.

General Benefits:
Roasted Milk Basbousa is a nutritious dessert that combines protein, calcium, and healthy fats. It offers skin and hair benefits due to the content of coconut and roasted milk, making it a great option for celebrations and special occasions.