Cream Filled Basboosa
Ingredients
1 cup semolina
2/3 cup shredded coconut
1 1/2 tsp baking powder
2/3 cup sugar
2/3 cup oil
1 can cream
1 tbsp rose water
1 tsp orange blossom water
1 egg
Filling
1 cup milk
1 1/2 tbsp corn starch
1 tbsp sugar
1 can cream
1 tbsp rose water
1 tsp orange blossom
Topping
2 tbsp sugar syrup
pistachios
Method
Preheat the oven to 350°F/180°C.
Filling
In a pot, whisk the milk, corn starch, and sugar.
Simmer on low heat until it thickens.
Whisk in the cream, rose water, and orange blossom water. Set aside.
Basboosa
In a bowl, whisk the semolina, coconut, baking powder, sugar, oil, cream, rose water, orange blossom water, and egg.
In a greased pyrex, spread half of the basboosa mixture.
Spread the cream mixture.
Slowly spread the rest of the basboosa mixture.
Bake for 35-40 minutes.
Soak the basboosa with the sugar syrup as soon as it comes out of the oven. Top with pistachios.
Allow to cool before slicing.
