Basbousa with KitKat Recipe
From Nestlé® you will need
From the kitchen you will need
- Nestlé® Sweetened Condensed Milk 397g 2 tins
- Butter (melted) 500 g
- Semolina (fine) 250 g
- Semolina 750 g
- Baking Powder 15 g
- KitKat Fingers 500 g
- Sugar Syrup 1 l
Step by Step
Step
1
-
Mix metled butter, semolina and baking powder until the semolina absorbs all the butter
-
Add Nestlé® Sweetened Condensed Milk and mix well all together.
Step
2
-
Divide the dough into three masses – 2 masses 650g & 1 mass 1000g.
-
Crush the KitKat and mix it in the 1000g mass of dough.
Step
3
-
In the baking tray spread one mass of the 500g dough for the bottom layer.
-
Fill in with the mass mixed with crushed KitKat.
-
Finish by spreading the second mass of plain dough over the KitKat layer.
Step
4
-
Mark the surface of the basbousa with a diamond shape by applying it using the back of a knife.
-
Bake it in a hot oven over 180ºC for 30 min.
-
Remove from oven & pour sugar syrup while it’s hot.
From Nestlé® you will need
From the kitchen you will need
- Nestlé® Sweetened Condensed Milk 397g 2 tins
- Butter (melted) 500 g
- Semolina (fine) 250 g
- Semolina 750 g
- Baking Powder 15 g
- KitKat Fingers 500 g
- Sugar Syrup 1 l
Step by Step
Step
1
-
Mix metled butter, semolina and baking powder until the semolina absorbs all the butter
-
Add Nestlé® Sweetened Condensed Milk and mix well all together.
Step
2
-
Divide the dough into three masses – 2 masses 650g & 1 mass 1000g.
-
Crush the KitKat and mix it in the 1000g mass of dough.
Step
3
-
In the baking tray spread one mass of the 500g dough for the bottom layer.
-
Fill in with the mass mixed with crushed KitKat.
-
Finish by spreading the second mass of plain dough over the KitKat layer.
Step
4
-
Mark the surface of the basbousa with a diamond shape by applying it using the back of a knife.
-
Bake it in a hot oven over 180ºC for 30 min.
-
Remove from oven & pour sugar syrup while it’s hot.
Well Done!
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