بسبوسة تمر

Toast the powdered milk lightly in a dry pan until golden.

In a bowl, whisk semolina, coconut, salt, and baking powder.

In another bowl, beat eggs with sugar and vanilla; then add cream, oil, and water.

Pour the wet mixture into the dry ingredients and mix until uniform.

Grease a baking pan with tahini; pour in the batter and smooth the surface.

Arrange halved dates on top (optional) and drizzle with condensed milk.

Bake in a preheated oven at 180 °C for 40–45 minutes until golden.

Cut into squares while hot, then decorate with dried rose petals or roasted almonds as desired.