1. In a bowl add Wheafree Sorghum Sooji and add boiling hot water/hot milk to it. Let it soak for at least an hour (more if required).
2. Once the Sooji has become soft, stir it a little then add sugar and melted butter to the bowl and mix properly.
3. Add coconut powder and mix evenly into the batter.
4. Add milk 1 tbsp at a time and whisk into a thick batter.
5. Add vanilla essence and Wheafree Baking Powder and mix properly.
6. Pour the batter into a greased tray.
7. Make markings over the batter and place almonds over each square.
8. Bake in a preheated oven at 160º C for about 25-35 minutes.

1. In a pan by boiling sugar and water.
2. Let it boil for about 5 minutes then add a few drops of lemon juice into the syrup and drop the lemon slice in the syrup and let it soak the flavour.
3. Boil for another minute then take it off the flame.
4. Add a few drops of vanilla essence to the syrup or you can also add rose water.
5. Mix well and let it cool down.

1. Once the basbousa is baked, cut the squares where the markings were made.
2. Pour the sugar syrup over each slice, let it rest for some time.
3. Enjoy your dessert.