Toasted Milk Basbousa with Cream
A uniquely delicious basbousa cake with notes of toffee and caramel that come from toasted milk powder; a genius ingredient that elevates the taste of anything it touches. Filled with a cream center and soaked with sweetened condensed milk…this basbousa is seriously next level. Plus…recipe VIDEO at the end of the post!
Toasted (WHAT?) Basbousa?!
Milk.
Yep! Toasted Milk. Aka the discovery ingredient of the year and my new flavor of obsession.
It’s what I want to put on anything and everything I make from now on, because it turns anything it touches into toffee heavenliness.
And this Basbousa is living proof of its magic.
Forget everything you know about Egyptian basbousa with this one. It has a special place in my heart, but this is unlike any kind you’ve tried before.
In fact, you might not even agree that it should hold the title of basbousa altogether, especially if you’re from Egypt.
Basbousa, the syrupy Middle Eastern semolina cake, takes on a 360 degree turn and is transformed into something that is far from tradition, but near to a dream come true.
It is one sensational twist on basbousa that will transport your tastebuds to Pleasant-ville and back.
It’s one of the most delicious creations I have come across and the one I’m excited to share with you the most this Ramadan.
What is this Basbousa like?
Last year, I talked your ears off on what makes the ultimate Egyptian pastry shop-style basbousa, and today…I’m doing the complete opposite.
The basbousa we have come to love in Egypt is characterized by a texture that is fall-off-the-fork-soft, fudgy, never ever cake-y, with a pleasant sandy mouthfeel and a prominent buttery flavor. The basbousa is made super-moist with a generous helping of sugar syrup, that saturates every crumb and softens the semolina grains even further.
This one right here is based on the Arabian Gulf-style basbousa, which is generally cakier in texture, slightly dense, not overly buttery and rarely uses sugar syrup as the soak of choice.
This one has all of the above attributes plus an exquisite caramelized, toffee-like flavor that comes from the toasted milk powder (our magical ingredient), soaked in sweetened condensed milk, and if that’s not enough…it’s stuffed with a luxurious cream filling.
Oh yeah! This is one basbousa that doesn’t kid around. So many different textures, so much depth of flavor, with a unique and new taste that will make you sit up and take notice.
This is all the works of genius ingredient Toasted Milk Powder.
So what is Toasted Milk Powder?
I know what you’re thinking…another hard to find ingredient that requires some intense digging around (I’m looking at you potato flour!)
But rest assure…toasted milk powder is something that you simply make by cooking regular powdered milk in a dry skillet until golden brown. Ten minutes over the heat are all you need to turn mild tasting powdered milk, into an umami bomb that you won’t be able to resist.
Toasting milk powder gives it a complex, caramelized, butterscotch-y, toasty flavor, that is apparently wildly popular in the Arabian Gulf area.
Can you imagine the world of possibilities? It’s basically caramel flavor without the added liquid, so it won’t thin down buttercream, won’t water cheesecakes and won’t turn truffles into mush. I can’t wait to experiment more with it!
See those edible sand dunes over the surface?
That is it! The toasted milk powder.
When I teased photos of this basbousa over my Instagram, a lot of you thought it was Lotus cookie crumbs. Not this time guys! I know how you love Lotus, I do too, and as much as I was tempted to add Lotus here, I felt like it overpowered the delicate, toffee flavor that deserves to shine. The Lotus also made the basbousa cloyingly sweet…trust me; I tried.
Give the toasted milk trick a try and I promise you won’t be disappointed. In fact, it does carry some of the flavor attributes that you love so much about Lotus, without the sugar and spices. It’s like a plain canvas for you to run wild with.
This recipe is based on several I’ve seen around YouTube and Instagram. After testing some of the them, I took what I loved most of each and made a mashup of what I believe to be a winner. I paired it with my trusty cream filling from my favorite konafa recipe and it worked beautifully.
What do we need to make it?
Semolina: Known in Arabic as ‘semeed’, it is the key ingredient for all kinds of basbousa. The one used here is white and medium grind, also referred to #2 semolina in some countries.
Melted ghee: Most recipes I’ve seen for this type of basbousa use oil, but I love the rich flavor that ghee adds here. Feel free to use oil instead or a combination of both.
Powdered milk: Also known as dry milk powder. It is our star ingredient here and the shining flavor. Once toasted, it transforms into a toffee-like, caramelized flavor. We add it into the batter, as well as sprinkle it over the top for an extra punch.
Sweetened condensed milk: You’ll need one (14oz/397g) can for the entire recipe. Half a cup is mixed into the batter and the remaining 3/4 cup is poured over the baked basbousa to both soak & add another flavor dimension to it.
Canned cream (eshta/ashta): This thickened cream has a pudding-like consistency & is sold off the shelf at supermarkets in Arab countries. Popular brands are Nestle and Puck. It adds moisture & richness to the batter. This will probably be the hardest to find ingredient for those living in non-Arab countries, but unfortunately I have not tried any substitutions. Sour cream or Greek yogurt might work, but I have not tested them to know for sure.
Milk: Lightens up the batter and gives it a pourable consistency.
Sugar: Ok so would you please pretend that you can totally see a bowl of sugar in the photo down there, because I totally forget to add it in. Gladly, I remembered last minute & it made it to the batter. Well don’t be like me and be sure not to forget about it.
Salt: A tiny bit of salt balances the sweetness.
Baking powder: Unlike Egyptian basbousa, baking powder is added here for some lift and cake-iness.
How to make Toasted Milk Basbousa?
First, let’s prepare the toasted milk powder. You’ll do that by stirring powdered milk over medium heat until it reaches a deep shade of golden brown and smells amazing. This usually takes around 10 minutes. Word of caution here! The stuff can burn easily. So do not rush this process, or be tempted to toast it on high heat.
Next up! Blend the semolina with the ghee. Coating the semolina, which is very high in gluten, with fat, waterproofs it, which decreases gluten formation once the liquid is added to it. I also like to leave the semolina/ghee mixture to rest together as I prepare the other ingredients, to give the ghee a chance to plump up the semolina grains. You will notice that the mixture will thicken as it sits.
As that’s happening, measure out 1 cup (100g) of the milk powder we just toasted and place it in a bowl with everything else; the sugar, cream, sweetened condensed milk, milk, baking powder and salt.
Mix, mix, mix…
Then pour over the semolina/ghee mixture.
And stir together to combine.
Now take half of the batter, which should weight 445g (yes I weigh it and recommend you do too ?), and transfer to a baking dish. Spread into an even layer and bake until juuuuuuust set; about 12 minutes.
Then into the remaining half of the batter in the bowl, mix in 3 more tablespoons of milk to thin out. Transfer that to a piping bag.
While the first layer is baking, make the cream filling by bringing together milk, cream, sugar and cornstarch to a boil until thickened. Let cool slightly until the basbousa comes out of the oven.
Then as soon as it does, pour it all over. Don’t worry if the cream looks too thin…it will thicken up further as the basbousa bakes in the oven and cools. Now refrigerate the dish briefly just until the cream filling sets just enough so that the top batter layer doesn’t sink into it. It should still remain warm.
Then pipe the thinned batter (the one waiting in the piping bag) in lines on top of the cream to cover the entire surface. Carefully smooth out the lines and cover any areas where the cream is exposed.
Bake once more and as soon as it comes out of the oven…drench with the remaining sweetened condensed milk. Give it some time to absorb and cool to room temp, then dust with the remaining 1/2 cup (50g) of toasted milk powder.
Now we can’t leave this dish looking like the Sahara Dessert! I’m from there and all, but it deserves a few bells and whistles
Give it some flair by drawing diagonal lines into the toasted milk powder layer. Garnish with pistachios around the edges and serve.
Fun fact: I was wrecking my brain trying to think of a way to make a desert-looking dessert look pretty, let alone photogenic. I thought of everything from adding berries, edible flowers, dried rose petals, cutting the basbousa into individual squares and decorating each one individually, and got nothing. Until I slept on it and literally saw the look you see before your eyes in my dream. Diagonal lines, pistachio border and all. When I woke up…I knew just what to do.
Yep! 90% of my dreams revolve around food. Anyone else relates?
And here’s a video to recap everything!
Note: In the video, the order in which the batter is mixed is slightly different than that of the instructions, which led to not leaving the semolina/ghee mixture rest and thicken up. That was due to video directing limitations. The basbousa still turned out amazing, but I still prefer the other mixing method, as it incorporates better. It is advised to follow the mixing order in the recipe instructions.
Toasted Milk Basbousa with Cream

A uniquely delicious basbousa cake with notes of toffee and caramel that come from toasted milk powder; a genius ingredient that elevates the taste of anything it touches. Filled with a cream center and soaked with sweetened condensed milk...this basbousa is seriously next level.
Ingredients
For the Basbousa Base:
- 1 1/2 cups (150g) powdered milk, divided
- 1 cup (166g) semolina, medium grind*
- 3/4 cup (167g) melted ghee (or oil or half oil, half ghee)*
- 1/2 cup (100g) granulated sugar
- 1 (160g) can cream (eshta/ashta)*
- 1/2 cup (155g) sweetened condensed milk*
- 3 tablespoons milk (plus 3 more tablespoons for thinning top batter)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the Cream Filling:
- 1 cup whole milk
- 1 cup whipping cream
- 1 tablespoon (12g) granulated sugar
- 3 tablespoons (21g) cornstarch
For Topping:
- 3/4 cup of condensed milk (basically all what is remaining from a 14oz/397g can)*
- 1/2 cup (50g) toasted milk powder (made from powdered milk; recipe below)
- Pistachios (optional)
Instructions
To make the basbousa base:
- Adjust oven rack to middle position and preheat oven to 180C/ 350F.
- In a medium skillet over medium heat, place the full amount (150g) of powdered milk and cook, stirring constantly, until toasted and turns deep golden brown in color; about 10 minutes. Do not rush this process, or be tempted to toast it on high heat, as the powdered milk can scorch easily.
- Remove 1/2 cup (50g) of the toasted milk powder, and set aside for topping the finished dish later. We'll come back to the remaining 1 cup (100g) in a bit, but first...prepare the semolina.
- In a large bowl, stir together the semolina and melted ghee together until well combined. Set aside till you prepare the rest of the ingredients; mixture will thicken as it sits.
- Back to the toasted milk. Place the remaining 1 cup (100g) of the toasted milk powder in a medium bowl and add to it the sugar, canned cream (eshta/ashta), sweetened condensed milk, 3 tablespoons of milk, baking powder and salt. Whisk everything together until well blended.
- Pour the toasted milk mixture over the semolina/ghee mixture, and stir with a spatula until well combined.
- Take half of the batter, which should weight 445g, and transfer it to a lightly greased 13X9 inch baking dish.* Using a spatula or back of a spoon, spread the batter into an even layer. Set aside.
- Into the bowl with the remaining half of the batter, pour the extra 3 tablespoons of milk and stir, until well combined and the batter has thinned in consistency. Transfer the thinned batter to a piping or zipper lock bag with the tip snipped off to make a 1 cm opening. Set aside.
- Bake the batter in the dish, for 10 to 12 minutes until the basbousa base starts to set and is no longer wet. Be sure not to bake it all the way through, as it will go back in the oven once more and continue to bake. While the basbousa base is baking, prepare the the cream filling.
To make the cream filling:
- In a medium saucepan, off the heat, whisk together the milk, whipping cream, sugar and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
- Set the saucepan over medium-high heat and cook, whisking constantly until the mixture forms large bubbles over the surface and reaches a full boil. Continue to cook for about 30 more seconds, until the mixture thickens.
- Remove the saucepan from the heat and pour the cream filling over the baked basbousa base and spread into an even layer. Place the dish in the fridge for about 5 minutes to set the cream filling just enough so that the top batter layer doesn't sink into it. It should still remain warm.
To Finish:
- Pipe the thinned batter (the one waiting in the piping bag) in lines on top of the cream to cover the entire surface. Using a spatula or the back of a spoon, carefully smooth out the lines and cover any areas where the cream is exposed.
- Bake again until the surface has fully set and feels done to the touch; 20 to 25 minutes.
- Take the dish out of the oven and immediately pour the remaining can of condensed milk all over the surface and smooth out with a spatula to cover the entire surface. Allow the condensed milk to absorb into the basbousa; this can take about 20 minutes. The condensed milk should be mostly absorbed but will leave a thin, opaque film over the surface.
- Allow the basbousa to cool to room temperature then sift the remaining 1/2 cup (50g) of toasted milk powder evenly over the surface. Use a small spoon to draw diagonal lines into the toasted milk powder layer. Garnish with pistachios around the edges if desired and serve at room temperature or slightly warm.
- Taste and texture are at their best the same day its made, but leftovers will keep well, covered tightly, in the refrigerater for a couple of days. Bring back to room temperature before serving, or lightly warm individual servings in the microwave.
Recipe Notes
- Semolina is known in Arabic as ‘semeed.' The one used here is white and medium grind, also referred to #2 semolina in some countries. I've use both Sonbolat Al Forat and 5 stars, Egyptian brands, with great results.
- I personally prefer the rich flavor that ghee adds here, but feel free to use oil instead or a combination of both.
- Be sure to use the canned type of eshta/ashta cream such as Nestle and Puck. Unfortunately I have not had the chance to test out any substitutions including fresh ashta cream, in this recipe. Sour cream, clotted cream or Greek yogurt might work, but I have not tested them to know for sure.
- You’ll need one (14oz/397g) can of sweetened condensed milk for the entire recipe. Half a cup is mixed into the batter and the remaining 3/4 cup is poured over the baked basbousa.
- You can eyeball halving the batter for the bottom and top of the dish, but I highly recommend weighing it, so you can rest assure that you'll have enough batter to cover the surface.
- The taste and texture of the basbousa are at their best the same day it's made, but leftovers will keep well, covered tightly, in the refrigerator for a couple of days. Bring back to room temperature before serving, or lightly warm individual servings in the microwave.
Recipe adapted from so many recipes I've seen on YouTube and Instagram with changes.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
This post may contain affiliate links.
All images and content are owned by Cleobuttera® and are copyright protected. Please do not use my images without prior permission. If you would like to republish a recipe, please rewrite it in your own words and link back to the recipe page on my site. Original recipes and creations of this site are intended for personal and home use. Commercial replication or media consumption are only allowed with a written consent and agreement with Cleobuttera owners. Otherwise it is considered a violation of intellectual property. Thank you for respecting and appreciating the amount of time and effort that goes into creating free, unique recipes that make people happy.
Can you use butter instead of ghee/oil?
Hello ? I have not tested butter in this recipe but I believe there shouldn’t be any issues with using it. However, to be on the safe side, I’d recommend clarifying the butter before using it for best results. That is by melting 1 cup (227g) of butter, allow to sit until the milk solids have sunk to the bottom, and take only the yellow fat to use for the batter. Make sure that the clarified butterfat measures 3/4 cup (166g) before using.
Ma sha Allah this is the newest and addictive basbousa recipe in the whole world wide, sitting all pretty and glamed up and looking better than the pastry style basbousa self. Thanks so very much for the amazing recipes may Allah bless you. You mention something like adding the toasted milk to butter creams and cheese cakes by any chance to you mean adding the powdered milk to the batter or garnishing them with it? Thank you
Thank you so much Khaer for your sweet compliments. I really hope you love that one! Regarding the toasted milk powder, I was referring to adding it into the batter ?
Hello so reading about the toasted milk powder got me thinking Of doing the Halawa truffles this way. Do you think it might work and add another level to them. Or would it be to much
It will definitely work! It won’t taste like classic halawa, but it will sure taste like an amazing new twist on it…caramel halawa sort of thing ?
Looks amazing! Can’t wait to try making it!
How did you make these lines on the top? What did you use? I’m not sure how to make them.
Thank you so much Lobna! I use the back of a small spoon to draw diagonal lines ? Kindly refer to step 4 in ‘To Finish’ for the full instructions. I’ll also be uploading a video very soon that will hopefully give a better idea on how to make it.
Craving biiiig time here!! And toasting the milk powder is a is a brilliant idea!!! Can we please do a cake or cupcakes based on this recipe please?! ?
There’s so much to do with toasted milk powder that I can’t wait to experiment with! I’ll definitely be playing around with a cake version soon. Thank you for your lovely suggestion.
Hello baking buddy from Egypt. This is just to let you know that you have one of the best baking blogs on the Internet. Everything you make just works beautifully. I have made your apple tart recipe on numerous occasions and there’s never a morsel left over. I think that your wonderful crispy pastry has a lot to do with it! It is such a winner. I make double the pastry as it’s just so easy to do and freeze for a next time. Now we have toasted milk powder to play with, I cannot wait to try this recipe too. It looks delicious and I’m looking forward to see your next masterpieces ?
With best wishes from Cape Town, South Africa.
Hello sweetest Alma from South Africa! It’s kindness and comments like yours that put a BIG smile on my face after a hectic day. Just puts everything into perspective and makes everything worthwhile. Thank you so much for your appreciation and I’m beyond happy to hear that you’re having great results with the recipes I post here. I hope you love this one just as much.
The canned cream looks like the clotted cream used by the British. İs it alike? Can it be used?
Hello Elizabeth. The color is similar; both off-white, but the texture of clotted cream is denser. I believe clotted cream should work well here, but unfortunately I can’t be certain of that since I haven’t tested it out. Please let us know how it works out if you do give it a try!
This looks delicious, can’t wait to try it! Would you recommend incorporating some spices into the recipe? I want to add cardamom because I love the flavour but not sure at which step I should add it. What do you think?
Thank you Flora! I think cardamom would work beautifully here; I encourage you to go for it! I suggest adding it with the toasted milk/cream mixture.
The measurements for the ghee and semolina are a bit confusing. It says 1 cup semolina and 3/4 cup ghee but then in grams it says 166g semolina and 167g ghee. Can you clarify which ratio is the correct one?
Hello Mariam! I understand why this might seem confusing, but let me clarify. Ghee is heavier in weight than semolina. So 1 cup of semolina weights 166g, while 1 cup of ghee weighs 223g, and this applies to so many things. For example 1 cup of sugar is 200g and 1 cup of flour os 120g. So the weight of 1 cup differs from one ingredient to another. In any case, my personal preferred measurement of choice is weight; I feel very strongly about it. And while both units are correct, I encourage to use a scale from maximum accuracy, if you have one.
Do u recommend a certain type of milk powder
Hello Nour 🙂 I used Nido here.
Love your recipes!! Want to try this one, wanted to know what size dish/tray you use for this?
Also googling the UK alternative for eshta comes up as clotted cream. May have to use it and see what happens ?
Thank you Sabz! I use a standard 13X9 inch (33X23cm) dish here. Please let us know how the clotted cream works out. I’m sure a lot of people are eager to know.
Hey. Used the clotted cream and it turned out really beautifully.
Making it again this weekend inshaAllah. Thank you for your recipes!
That’s amazing news! Thanks for the update and I’m happy you loved this recipe ?
Sooo excited to try it, i am not sweets lover but I love basbosa so much, it’s my all time fav and fast dessert ?
I tryed the toasted milk with cakes, replace dark cocoa powder with it and it give the best tofee taste cake and topping ganash too, I know it will be great in basbosa as well ❤️❤️?
What u think if I use the caramel condensed milk? Will it be the same?
And if I was in a hurry as I am used to bake it so fast, will it be fine too if I didn’t add the middle layer of cream? Or it will turn to be dry??
Hi Usaira! Please accept my apologies for my late reply, as Ramadan was a whirlwind of work and commitments and I was finding it really hard to keep up with everything. Thank you so much for your patience.
I honest;y don’t think caramel condensed milk is necessary here, as its already very caramel-y tasting. If you’d like a stronger caramel flavor, then definitely go ahead; I believe it should work just fine.
I haven’t tried baking this cake without the cream filling, but rest assure, the basbousa base is already very moist. It should probably work well without it. Hope that helps!
Its ok ? , i know how its busy at ramadan xD , hope u had a happy eid?
I tried it once b4 u reply and it is awesome , everyone loved it , and everyone ask me to bake it again
Just finished baking 3 batches of it 6 hours ago and no piece left ?
And as i see ur notes up ? u said u did not try fresh eshta , i used it ? , and it turn out great?
Hiii 🙂 this recipe looks so amazing I can’t wait to try it! I was wondering, for the middle layer instead of using cornstarch could I use eggs and make a basic custard? Or would it be weird? ?
Hi Nesreen! So sorry for my late reply. I had to much to do in Ramadan and couldn’t keep up with everything ? You sure can make a custard if you prefer; I think it will be lovely…not weird at all lol!
This sounds wonderful. I always thought of Eshta which is not available in these countries. I will try because I often make esh es-saraya and top it with whipped cream. My grandchildren and friends adore it. Could this basbousa recipe (the main body) be used without the cream in the middle and without thinning the top and afterwards add whipped cream or eshta?
Hi Eugenie! So sorry for my late reply; I had a crazy busy last month. Thanks for your patience. I’ve actually never tried making this basbousa without the cream filling, so I can’t tell for certainty how it will turn out. However, the basbousa base itself is pretty moist, so it should be nice on its own. Enjoy ?
Attachment
Congratulations on another amazing recipe! My husband just came home from the mosque and despite having eaten too much at iftar, he had not one but two pieces! He said he had never had anything like it in Egypt, but it was “beautiful” (his all-purpose American word that denotes everything that is good in the world). Once again he’s asked me to open my own Middle Eastern bakery. I did run into a few small issues trying to make it in the US. I was able to find the ashta (even in our relatively small Southern US city), but I wasn’t sure what #2 semolina was – here it is labeled as fine and coarse grinds. I ended up using the coarse (as I’ve seen other basbousa recipes that recommend that), and it seemed to work, although it was definitely more yellow than white. Also couldn’t find slivered pistachios, so I just ground some up and made a border. The toasted milk was a new experience. I think I used a little too high a heat, as it seemed to make clumps and darker shards almost, but I just sifted the whole thing and that broke up most of the bigger pieces. I loved the flavor though – just as you described. As always, thanks for making me look good! Ramadan Kareem!
This looks “beautiful” Amy ? You guys are the sweetest. I’m so happy to hear that it went so good and that it was very well received. And yay! for finding canned ashta in the US…I thought that would be the biggest challenge. As for Semolina, several readers from the US have recommended ‘Sooji Wheatlets.’ They said it worked really well in my other classic Egyptian-style, which is the fussiest.
Well since my reply is embarrassingly late, I wish you had a wonderful eid!
Hey! Can we use fresh cream instead of ashta cream?…Here in India i dont think we can get ashta cream
Hi Ayesha! I haven’t tried fresh ashta in this recipe, so I honestly can vouch for its success. However, I believe it shouldn’t be an issue. Enjoy ?
Made this for Eid. It’s cooling down right now and I only have to dust the top with the golden powder!! I’m so excited for this!! Couldn’t help licking the utensils as I was making it. Haha. Hoping it’s gonna look good too In’sha’Allah 🙂
Tell me about it…that batter is addictive ? Hope it turned out amazing and that you had a wonderful Eid!
Aww amazing!!! I’ve loved following your blog – your amazing recipes (many of which I’ve tried and loved!), beautiful photos and refreshing writing! I’m looking forward to your new cookbook – what an awesome work! Congratulations!
I’m so happy to hear that you’re enjoying the recipes of the blog! Thank you so much for your sweet comment.
Thank you for the recipe. I couldn’t find ashta and replaced it with sour cream and turned out really good! Definitely tastes amazing warm
Oh I love hearing that sour cream works here! Thank you so much for sharing your experience. I’m sure this will be very helpful for those who don’t have ashta where they live. I’m really glad that you enjoyed this ?
Amazing. Thank you
My pleasure ?
Is it possible to make/assemble this and freeze it and only bake it when needed?
Hi Aadz! I’ve honestly never tried freezing it, so I’m not sure how it will turn out if we do. If you do try it, I’d love to know how it worked out for you.
This looked so good! I tried it, it was delicious but I felt the ratio of ghee was too high and hence it dripped out and made it look and feel really heave. I think the ghee ratio could be halved to be fair. Too much ghee for such a small amount of semolina. Still a very tasty dessert.
Hi Rasha! I’m glad you found it delicious. I’m so surprised you felt this way…I’ve personally never experienced any ghee dripping. Are you sure you stirred the mixture really well until nice and homogeneous? The mixture can look separated at first and the ghee might seem like it’s pooling over the mixture. If you just continue to stir until it looks homogeneous and no ghee is pooling, then you are likely not to experience this problem during baking and shouldn’t turn out heavy or greasy. If you do that and you still feel the same way, then feel free to cut bake in the amount of ghee if you prefer.
Can we use homemade eshta of your recipe here? Or we use canned only? Thank you in advance
Hi Salsabeel! Unfortunately I only had time to test this recipe out with canned ashta, so I’m not sure how other substitutes will work out. However, someone had commented that they’ve tried sour cream with great results.
Hello dear can I use fine grind semolina?
Hi Samia! Yes that should work.
Attachment
Not as appealing as yours but I promise I tried. Couldnt get those darn lines lol. I’m fasting right now so I cant wait to try it. Is it suppose be a little soft to the touch. I think that’s why I was having trouble drawing the lines, kept smearing. I love your blog!
It’s gorgeous!!! Love the mixed nuts border ? Is soft yet firm enough to handle toppings and decorations. It’s like cross between traditional basbousa & soft cake.
Hello dear I’m Sofia from India
Your recipes are so mind blowing
I haven’t tried making this
But for sure will gonna make it soon for the iftar
So here I have a doubt
In the middle layer cream filling
Can I add coconut milk with cornstarch or agar agar instead of adding cream
Will it come out good ?
Like middle layer with coconut milk pudding
Pls suggest me
Thank you 🙂
Hi Sofia! Thank you so much for your kind words! I’m so happy you’re enjoying the recipes of the blog.
I think the coconut milk is a great idea. It should probably just work well without having to change anything else about the recipe. Enjoy ?
HI Tasbeh. Your basbousa looks so yummy and I’m indenting of trying it. I just want to ask you what brand of milk powder have you used? Is it the famous Nido or something else? In addition, would you please also advise me about the brand of the condensed sweetened milk?
As for the basbousa itself, I’ll use 5 stars as you’ve instructed.
Thanks
Hi Tasbeh, I’ve seen that you’re already replied to my question in another thread. Thanks dear.
Hi Mona! Thank you ? Yes I use good old Nido. For sweetened condensed milk, I usually go with with Nestle, Bonnie or Rainbow. Enjoy ?
Hi! Can’t find puck or Almarai cream in Pakistan. Can I use puck cream cheese instead?
Hi Zohra! You can try sour cream or full fat yogurt instead. These will probably work better than cream cheese.
Attachment
Thank you for the recipe! I weighed ingredients and it tastes very richnand delicious! It did come out very greasy and the cake part was flat. Is it supposed to be sort of wet with butter? I’ve never had Basbousa so i don’t know if i did right. Toasted milk powder is excellent!
It looks great Masumi! The cake part is supposed to be flat yes. The texture is more like a fudgy brownie than cake-y, but it should feel wet or greasy. Wetness, could be the result of underbaking.
I want to add cardamom because I love the flavour but not sure at which step I should add it. What do you think?
Attachment
Dear Tasbih,
I hope you are feeling better now. I was quite sad to hear that you have been unwell lately. I only recently discovered your wonderful blog, and this was the first recipe I’ve tried from it. I made it for Eid al Adha, and it was absolutely perfect! I love how the textured “sand” gives it a desert vibe and adds to the theme of Ibrahim AS’s story and sacrifice that we commemorate every Eid.
It tasted marvellous, thank you for sharing such a gem! I did try your homemade eshta recipe with this as we don’t find Nestle cream readily here in India. It was worth the effort! It looks nowhere near as good as yours, but it’s the taste that matters, eh?! I also made this on the stovetop because I don’t currently own an oven, I was pleased that it still turned out so well.
I have been reading through your blog almost everyday, I’ve got years of catching up to do and tons more recipes to try! Everything seems absolutely delicious, I’m happy to have found such a lovely platform to keep me company during my quarantine.
Praying for your speedy recovery and good health. Much love to you and your family.
I want to know I have made homemade ashtha/estha cream by using your recipe only available on internet will it work? As alternate Greek yogurt does not taste like homemade Astha cream which I have made .iam asking this as you said Greek yogurt may also work for the recipe. Suggest me homemade Astha to use or Greek yogurt will be fine? Please soon
Hello dear should I use vegetable ghee or animal ghee?
Good day,
I found your recipe and I’m very excited to try it! I just have one quick query: I would like to incoperate a mild rose water flavor into this recipe but I’m unsure of which step would be best to add it into and what quantity to use.
I was thinking to add one tablespoon of the rose water to the liquids for the cream filling mixture and allow it to boil down a bit before using it in the middle layer and adding half tablespoon of the rose water to the condensed milk used to soak the top layer. I saw you recommended something similar for someone asking about cardamom.
What are your thoughts on this? I would hate to make any changes that may damage the outcome of the recipe. Thank you in advance.
Hi, I went ahead and tried the recipe with the rose water. It came out perfectly! Thank you so much for sharing! I made mine in one 9×9″ and one 8×8″ square pan and it’s quite possibly the most beautiful cake I’ve even sliced. My only dislike about the recipe is the ghee flavor but that’s just my personal preference and I saw that you can substitute oil (so I’ll definitely try that next time). I adored that this recipe was the perfect balance of sweetness: definitely a crowd pleaser! (I also read above that you were unwell and I wish you a speedy recovery) Thank you so much for sharing your knowledge with us!
Brilliant!! Thank you for the information.
Wow!! Super delicious. What I like about it most is that it tastes sufficiently different from basbousa that you can crave BOTH!! One note is that the powdered milk formed crumbles as I toasted it and I had to add an additional step to grind it in the food processor before I was able to use it. Not sure if anyone experienced the same.
HHey! Firstly, I’m a fan of your page. Actually came to see if you’ve updated anything.
Just a quick question, can this be made in a round pan instead of 8×8 in square pan. As I don’t want to cut it from the aluminium pan and serve for my guests.
Will it be the same?
Aka the discovery ingredient of the year and my new flavor of obsession.
which is Generally cakier in texture, slightly dense, not overly buttery and rarely uses sugar syrup as the soak of choice.
Yummy….
While the first layer is baking, make the cream filling by bringing together milk, cream, sugar and cornstarch to a boil until thickened. Let cool slightly until the basbousa comes out of the oven.
So interested