Message #3271

[Ruhi_Rose]

I too love basbosa.  I've been meaning to make it since so long but somehow haven't yet gotten down to it.  My cousin makes it very well.  she makes it just like this pic but with different decoration of powdered pistachios.  The only problem with basbosa is that left-overs turn hard the very next day, probably because of the syrup.  The syrup tends to settle down at the base leaving the top and center dry.  So make sure you finish your basbosa while it's still fresh. 

Thanks sister zeynab.  If you try it out, do let me know how it tastes