Recipe: Yummy Finger shaped semolina sweets - maakroun

Finger shaped semolina sweets - maakroun. 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!

View of a tray of Maakaroun, a finger shaped semolina sweet deep fried and soaked in sugar syrup. Finger millet and semolina pudding a one of the healthy dessert that is tasty, easy to made and lip-smacking. Finger millet and semolina pudding taste yummier than the wheat pudding. Sie können kochen Finger shaped semolina sweets - maakroun using 15 ingredients and 9 steps. So geht's dir erreichen es.

Zutaten von Finger shaped semolina sweets - maakroun

1. es ist 1/2 cup of sugar.
2. es ist 1 cup of fine semolina, ferkha flour.
3. es ist 1 tablespoon of aniseed powder.
4. Bereiten 1/4 teaspoon of mahlab, if available.
5. Bereiten 1/2 teaspoon of baking powder.
6. es ist 1/3 cup of vegetable oil.
7. Du brauchst 1/2 cup of water.
8. es ist 1 pinch of salt.
9. Bereiten 6 cups of vegetable oil, for frying.
10. Bereiten of For the sugar syrup:.
11. es ist 2 1/2 cups of sugar.
12. Bereiten 1 1/2 cups of water.
13. es ist 1 teaspoon of lemon juice.
14. Du brauchst 1 teaspoon of orange blossom water.
15. es ist 1 teaspoon of rose water.

More desserts from this blog: Mango Sheera/Halwa/Pudding Beetroot(chukandar) Pudding/Halwa Carrot. Sweet cocoa hearts in semolina pudding. In a small saucepan, stir together the milk and sugar. Set over medium heat, and bring to a boil.

Finger shaped semolina sweets - maakroun Schritt für Schritt

1. In a large bowl, mix all the ingredients together except the water..
2. Gradually add the water while kneading until you get a firm dough. Add more water if needed. Leave to rest for 30 min..
3. 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..
4. To make the maakroun, split the dough into small walnut-sized balls. Roll each ball into a finger-like shape..
5. 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..
6. Deep-fry the maakroun in vegetable oil until golden in color..
7. Drain well and drop them in the sugar syrup bowl. Toss them in the syrup for at least 1 min..
8. Remove them from the sugar syrup. Serve warm or cold..
9. Note: These cookies have a long shelf-life. They can be stored in an airtight plastic container..

Milk tends to boil over as soon as it boils, so stay with it! When it boils, immediately remove from the heat. Drop the fingers in oil and fry till golden. Drain in a paper towel and serve with ketchup. Pictorial transfer this to a plate and flatten it out.