I use a glass 250 ml. the First thing you need to cook a light sugar syrup: over medium heat bring to a boil 1.5 cups of sugar, 1 Cup water and 3 cardamom pods (whole); after boiling, add 4-5 drops of lemon juice (in my case lime), vanilla and cook on a medium heat for 5 minutes. Take out the cardamom, cool the syrup. We need it very cold. According to your taste cardamom can be replaced with anise (one whole "flower"), or a piece of cinnamon, or do not add anything except the vanilla (or vanilla sugar or vanilla if you have it).

200 grams semolina (in my case semolina) mixed with 1 tsp baking powder (baking powder), 0.3 cups of coconut flakes (less/more to taste) and add salt on the tip of a knife. 100 g butter should melt and mix with 200 grams of condensed milk and 125 ml of yogurt with no additives. Get tested butter, the taste of which you really like.

Mix both mixtures and add 100 ml of water, mix thoroughly. Add remaining water to dough consistency "as not very thick sour cream". I sometimes leaves 200 ml of water and sometimes less.

Lubricate the form (diameter 28 cm) 1 tbsp mayonnaise. This step is not mandatory, you can grease with vegetable oil. Spoon the batter into the form and send in a preheated oven at 180-190 degrees until Golden Sunny colors of our basbousa (it took me 35 minutes, focus on your oven). Do not take the form of a smaller size. Basbousa should be not thicker than 1.5-2 cm I sometimes share 1 portion 2 forms with a diameter of 24 cm (as this time), basbousa is obtained with a thickness of 1 cm.

Once the basbousa is ready - take it out from oven and immediately evenly pour the cold syrup, not forgetting the edges. The amount of syrup, adjust to your liking. The more syrup you use, the more moist will be basbousa, but don't forget that Oriental sweets like syrup and topping syrup, you will not experience the fullness of taste. Basbousa is very wet and juicy dessert.

Now you need to cool basbusa and cut it into serving squares/diamonds. I prefer the sweetness of the cold, so send it in the fridge (store in the refrigerator under the film that did not get air). Basbousa decorate to taste: nuts (whole and crushed), coconut, sesame seeds. Also the dough add the optional nuts and raisins. We love this variant.

Creamy taste with hints of cardamom, coconut and vanilla, mouth-watering aroma, and a beautiful sun shade will impress foodies and lovers of Oriental sweets. Smile and enjoy your life!