Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, finger shaped semolina sweets - maakroun. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Fry the fingers of macaroon in hot oil. NASSAB Sweets: The Maakroun معكرون & Ouwaymat Specialist, Made in Saida. Lebanese Nammoura/Namoura/Basbousa/Hrisi Recipe - EASY, DELICIOUS LEBANESE SEMOLINA CAKE RECIPE!
Finger shaped semolina sweets - maakroun is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Finger shaped semolina sweets - maakroun is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook finger shaped semolina sweets - maakroun using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Finger shaped semolina sweets - maakroun:
- Take 1/2 cup sugar
- Prepare 1 cup fine semolina, ferkha flour
- Make ready 1 tablespoon aniseed powder
- Prepare 1/4 teaspoon mahlab, if available
- Take 1/2 teaspoon baking powder
- Prepare 1/3 cup vegetable oil
- Make ready 1/2 cup water
- Make ready 1 pinch salt
- Take 6 cups vegetable oil, for frying
- Prepare For the sugar syrup:
- Prepare 2 1/2 cups sugar
- Get 1 1/2 cups water
- Get 1 teaspoon lemon juice
- Make ready 1 teaspoon orange blossom water
- Get 1 teaspoon rose water
These crunchy fried sweets stand up to soaking in a fragrant honey syrup, adding moisture and lightening the dense pastry. It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar. You can adjust the amount of sugar to your preferred sweetness. Milk tends to boil over as soon as it boils, so stay with it!
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.
When it boils, immediately remove from the heat. Stir in the semolina, and return to the. Drop the fingers in oil and fry till golden. Drain in a paper towel and serve with ketchup. 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. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
