Basboosa

Method

Mix the desiccated coconut, flour, baking powder, salt and vanilla extract in a large bowl. Stir in the condensed milk and ghee until the mixture forms a stiff dough, then knead for 2-3 minutes until well combined. Press the dough into a greased 23cm square baking tin, smooth the surface, and cut into 24 diamond or square pieces. Place an almond or clove in the centre of each piece. Bake at 180°C for 25-30 minutes until golden brown. Meanwhile, prepare the syrup by dissolving the caster sugar in water over medium heat, then simmer for 8 minutes before adding the lemon juice. Remove the basboosa from the oven and immediately pour the hot syrup evenly over it, allowing it to soak in completely. Cool in the tin before serving.