Ingredients Jump to Instructions ↓

  1. 1 tin NESTLÉ® Cream or 170 g 1 cup sugar or 200 g 2 cups milk or 690 ml 2 teaspoons vanilla powder

  2. 2 teaspoons baking powder cup butter or 150 g, melted 5 cups semolina or 800 g cup almonds or 70 g, halved For the syrup:

  3. 1 cups water or 440 ml 2 cups sugar or 500 g 2 tablespoons rose water

Instructions Jump to Ingredients ↑

  1. Preparation Combine NESTLÉ® Cream , sugar, milk, vanilla powder, baking powder and butter. Stir until sugar dissolves. Add semolina to the milk cream mixture and stir until well combined. Grease a 35cm x 28cm oven tray with butter. Pour semolina mixture in and arrange the surface at one level then decorate with almond halves. Bake in 175°C preheated oven for 35-40 minutes or until the top is golden brown. Remove from oven and pour the syrup equally. Set aside to cool, use a sharp knife to cut in square or diamond patterns and serve. To prepare the syrup: Boil water and sugar for 5-6 minutes, remove from heat, stir with rose water and allow cooling to room temperature.


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