Basbousa with Cream and Pakistani Vermicelli

Combine the semolina, milk powder, sugar, baking powder, and vanilla in a deep bowl until the dry ingredients are evenly distributed.

Add the cream, vegetable oil, and water to the dry ingredients, then stir gently until evenly combined with no dry pockets remaining.

Coat the bottom and sides of the pan with a thin, even layer of tahini, making sure the surface is fully covered and ready for the batter.

Transfer the basbousa batter to the greased pan and spread it gently, smoothing the surface into an even layer.

Transfer the cream to a piping bag and pipe it over the basbousa batter in evenly spaced lines or dollops, covering the surface.

Break the thin Pakistani vermicelli into small pieces without crushing it too finely, then scatter it evenly over the cream to cover most of the basbousa in a uniform layer.

. Use the oven's bake setting.

As soon as the basbousa comes out of the oven, pour the sweetened condensed milk evenly over it, making sure it reaches the entire surface.

Leave the basbousa undisturbed to cool slightly, allowing the surface to absorb the sweetened condensed milk and begin to set.

Cut the set basbousa into equal portions, wiping the knife between cuts to keep the edges neat and clean.

Once the sweet topping has been absorbed, garnish the basbousa pieces with rose petals and arrange them for serving so the garnish is clearly visible.