Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, finger shaped semolina sweets - maakroun. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Finger shaped semolina sweets - maakroun is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Finger shaped semolina sweets - maakroun is something that I have loved my entire life.
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!
To begin with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Make ready 1/2 cup sugar
- Prepare 1 cup fine semolina, ferkha flour
- Get 1 tablespoon aniseed powder
- Prepare 1/4 teaspoon mahlab, if available
- Get 1/2 teaspoon baking powder
- Get 1/3 cup vegetable oil
- Take 1/2 cup water
- Prepare 1 pinch salt
- Prepare 6 cups vegetable oil, for frying
- Make ready For the sugar syrup:
- Make ready 2 1/2 cups sugar
- Make ready 1 1/2 cups water
- Make ready 1 teaspoon lemon juice
- Take 1 teaspoon orange blossom water
- Make ready 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!
Steps 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 this up for this exceptional food finger shaped semolina sweets - maakroun recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
