Basbousa with yogurt recipe

1. Grease a 28cm x 24cm baking tin with the tahina.
Combine ghee, NESTLÉ Sweetened Condensed Milk and baking powder and stir well. Add semolina, yogurt and water and stir until well combined.
Pour and level mixture into the prepared baking tin. Bake in a 190°C preheated oven for 35 minutes or until top is golden.
Remove from oven and pour all over the cooled syrup. Set aside to cool into a room temperature, cut into square shape and serve.
To prepare the syrup:
Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and rosewater.