Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, finger shaped semolina sweets - maakroun. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Finger shaped semolina sweets - maakroun is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Finger shaped semolina sweets - maakroun is something that I have loved my entire life.
Shot of Maakaroun displayed on a tray, this sweet is a finger shaped semolina sweet deep fried and soaked in sugar syrup. See more ideas about Maamoul recipe, Arabic dessert, Arabic sweets. The Maamoul stuffed cookie is a rose water infused, butter semolina cookie, traditionally made in times of celebration.
To begin with this recipe, we have to first prepare a few components. You can have finger shaped semolina sweets - maakroun using 15 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Finger shaped semolina sweets - maakroun:
- Get 1/2 cup sugar
- Make ready 1 cup fine semolina, ferkha flour
- Make ready 1 tablespoon aniseed powder
- Get 1/4 teaspoon mahlab, if available
- Get 1/2 teaspoon baking powder
- Get 1/3 cup vegetable oil
- Prepare 1/2 cup water
- Make ready 1 pinch salt
- Make ready 6 cups vegetable oil, for frying
- Prepare For the sugar syrup:
- Prepare 2 1/2 cups sugar
- Make ready 1 1/2 cups water
- Get 1 teaspoon lemon juice
- Get 1 teaspoon orange blossom water
- Get 1 teaspoon rose water
This tasted suprising similar to semolina au lait just add a tad bit more sugar to taste and a dash of vanilla. Semolina and water pasta dough is a Southern Italian specialty. It's the dough you want for shaping hearty small shapes like orecchiette and cavatelli. It's eggless and therefore vegan and perfect for drying out and saving because it's just semolina and water.
Instructions to make Finger shaped semolina sweets - maakroun:
- In a large bowl, mix all the ingredients together except the water.
- Gradually add the water while kneading until you get a firm dough. Add more water if needed. Leave to rest for 30 min.
- To prepare the sugar syrup, put the sugar and water in a small saucepan and place over medium heat. Stir until the sugar dissolves. Leave to boil then add the lemon juice and keep on medium heat for 10 min until the syrup thickens. Add the orange blossom water and rose water. Remove from heat and transfer to a large bowl.
- To make the maakroun, split the dough into small walnut-sized balls. Roll each ball into a finger-like shape.
- Press each finger piece on the surface of a patterned kitchen tool like a cheese grater or a strainer to imprint a pattern on the dough. Roll down the dough with your fingers while slightly exerting pressure against the patterned tool. Keep the dough rolled without sealing the edges. Repeat with the remaining dough balls.
- Deep-fry the maakroun in vegetable oil until golden in color.
- Drain well and drop them in the sugar syrup bowl. Toss them in the syrup for at least 1 min.
- Remove them from the sugar syrup. Serve warm or cold.
- Note: These cookies have a long shelf-life. They can be stored in an airtight plastic container.
Unlike other fresh pastas with egg that. Add semolina and roast to golden brown color and will have a light sweet aroma stirring. Drop the fingers in oil and fry till golden. Drain in a paper towel and serve with ketchup. cut into finger shape. Now planning to make this for a party at home, in that case which dip would go best with this eggless mayonnaise or Thai sweet chilli sauce?
So that’s going to wrap it up for this special food finger shaped semolina sweets - maakroun recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
