Make sugar syrup out of 1 and half cup sugar and 1/2 cup water keeping in low flame.
In another bowl Mix semolina, desiccated dry coconut, salt, sugar, baking powder, ghee in the quantity mentioned above. Then add yogurt and make a smooth paste.
Grease the baking dish with ghee and lay out the mixture in the dish and cut in square shapes.
Decorate each square with almonds before baking in the oven.
Bake in very low flame from down, then once done (insert a knife to check if it is cooked once it comes out clean it means it has been cooked properly) cook on flame from top until the top turns golden brown.
Add few drops of lemon juice into the sugar syrup prepared earlier before pouring it into the baked Basbousa.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.