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Cream filled Bassboussa
Mouth-watering, irresistible version of Bassboussa for sweet lovers. Just delicious!
Preparation time
15 minute
Cooking time
40 minute
Difficulty
Easy
Serving
10 People
Ingredients
1 cup semolina
1 cup Goody Velor Milk Power
1 cup sugar
1 tsp baking powder
50 grams Goody vegetable shortening
50 grams butter, melted
2 cans Good Velor Cream
2 cans Goody Velor Cream for the filling
For Topping:
Goody Arabic Sweets Syrup
1 cup semolina
1 cup Goody Velor Milk Power
1 cup sugar
1 tsp baking powder
50 grams Goody vegetable shortening
50 grams butter, melted
2 cans Good Velor Cream
2 cans Goody Velor Cream for the filling
For Topping:
Goody Arabic Sweets Syrup
Method
1. Place the semolina in a deep bowl. Add in the milk, baking powder, sugar, butter, shortening and 1 can of cream. Mix until well combined. Pour ½ the batter
2. in a 30 cm round baking pan, to cover the base of the pan. Spread the 2nd can of cream on top of this, making sure to cover the entire surface with cream. Place the remaining batter on top of the cream. Make sure all the cream is covered with the batter. Bake in a hot oven for 25 minutes or until done. Drizzle syrup on the bassboussah while still hot.
