Caramel Basbousa with Syrup

Place the sugar in a saucepan over low heat and stir constantly until it gradually melts into a clear, golden caramel.

Carefully add the warm milk to the caramel and continue stirring over low heat until any hardened sugar dissolves and the mixture is smooth and uniform.

Turn off the heat, then add the melted ghee and syrup to the caramelized milk mixture. Stir well until fully incorporated, with no separate layer of fat remaining.

Set the caramelized milk mixture aside, uncovered, until completely cool and at room temperature before adding it to the dry ingredients.

Combine the coarse semolina, coconut, salt, and baking powder in a deep bowl, stirring until the ingredients are evenly distributed.

Add the cooled caramelized milk mixture to the dry ingredients and stir gently just until the semolina is moistened and the batter is evenly combined. Do not overmix or press it down.

Grease a medium baking pan with ghee, then pour in the basbousa batter and spread it gently into a level layer of even thickness. Let the batter rest in the pan for 30 minutes so the semolina can absorb the liquid and the mixture can firm up.

Score the surface of the basbousa into the desired portions, running the knife gently through the batter to create clear lines before placing the pan in the oven.

. Use the oven's bake setting.

Remove the basbousa from the oven and immediately pour the light syrup over it, distributing it evenly across the entire surface so it reaches every piece. Leave the basbousa uncut to rest and absorb the syrup fully, allowing its texture to set and the pieces to firm up.

Run the knife along the scored lines again, then gently separate the pieces and serve once the basbousa has absorbed the syrup and set.