There may be several reasons why Shambali dessert is hard:
Not paying attention to the temperature of the syrup. When hot sherbet is poured on a hot dessert, the dessert cannot absorb the sherbet and its inner texture remains dry.
Consistency of sherbet. Over-boiled sherbet reaches a thick consistency and makes it difficult for the dessert to absorb the sherbet.
Making mistakes in the ratio of semolina, flour and eggs. Using too much semolina, flour or eggs hardens the structure of the dessert.
Overcooking in the oven. Leaving the dessert in the oven for too long will cause the outside to brown too much and the inside to dry out.
Not resting after sherbet. Time is needed for the dessert to absorb the sherbet.
In the original Shambali dessert, the top and bottom are crispier.
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