Basbousa with Pakistani Vermicelli


Basbousa with Pakistani Vermicelli

Indulge in the delicious taste of Basbousa with Pakistani vermicelli straight out the Pakistani cuisine.

  • Preparation time
  • Preparation time

    5 minute
  • cooking time
  • Cooking time

    30 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    6 People
  • Goody kitchen


100g Goody vegetable shortning
½ Cup sugar
2 cans Velor canned cream
1 cup Velor powder milk
1 Tsp vanilla
1 Tsp baking powder
1 ¼ semolina
1 cup Pakistani vermicelli, broken
1 can Velor condensed milk


1.    In a bowl using an electronic mixer, mix shortening with the sugar for 1 minute, then add the cream, stirring constantly. Add powder milk, vanilla and baking powder, stirring constantly until the ingredients are mixed together. Add the semolina and mix for 2 minutes.

2.    In an oven Pyrex pour the mixture into it and sprinkle the top with Pakistani vermicelli on the top. Put the pyrex in a preheated oven at 180 C (380 F) for 30 minutes.

3.    Remove the tray from the oven, pour the can of condensed milk over the vermicelli and leave it for 10 minutes until the Basbousa absorbs the milk before cutting and serving it.