Start by preparing the toasted milk powder,do that by stiring powdered milk over medium heat until it reaches a deep shade of golden brown and smells amazing, transfer the semolina into a clean bowl
Blend the semolina with the oil mix and set it aside to rest,next measure out 1 cup of the toasted milk powder we just toasted,place it in a bowl with everything else, the sugar, yoghurt, condence milk,milk,baking powder,and salt
Mix,mix transfer into the semolina mixture and mix
Transfer half of the batter into a baking dish spread on even layer and bake until just set for about 12 minute
Then add 3 tablespoon of milk into the remaining half of the batter to thin out, transfer to a piping bag.While the first layer is baking make the cream filling by bringing together milk,whip cream,sugar and cornstarch to boil until thickenes,let it cool slightly
Until the basbousa comes out of the oven,then as soon as it does pour it all over
Pipe the thin batter,the one waiting in the piping bag in line on top of the cream to cover the entire surface carefully smooth out the lines and cover any area,bake once more and as soon as it comes out of the oven drench with the remaining condence milk give it some time to absorb and cool to room temperature
Then dust the remaining 1/2 cup of toasted milk powder,give it some flair by drawing a diagonal lines into toasted milk powder layer
Serve and enjoy
