How to Make Delicious Finger shaped semolina sweets - maakroun

Finger shaped semolina sweets - maakroun. NASSAB Sweets: The Maakroun معكرون & Ouwaymat Specialist, Made in Saida. Shot of Maakaroun displayed on a tray, this sweet is a finger shaped semolina sweet deep fried and soaked in sugar syrup. Great recipe for Finger shaped semolina sweets - maakroun.

Semolina and water pasta dough is a Southern Italian specialty. It's the dough you want for shaping They're so pretty and because of the semolina dough, they hold up their shape incredibly well even Take the dough rope and wrap it around your index, middle, and ring finger twice making two loops. Stir in the semolina, and return to the burner. You can cook Finger shaped semolina sweets - maakroun using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Finger shaped semolina sweets - maakroun

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

Bring to a boil over medium heat, stirring until thickened but still pourable. Pour into serving bowls, and top with your favorite hot cereal toppings. This tasted suprising similar to semolina au lait just add a tad bit more sugar to taste and a dash of vanilla. Shape the kibbeh into pieces the size. occasionally to help break the lentils. and shape of fingers, garnish Fried sweets are a staple of party days, when village squares are filled with cauldrons of boiling Maakroun are finger-like biscuits that are fried and then dipped while hot into a syrup that is.

Finger shaped semolina sweets - maakroun step by step

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..

Semolina Malpua (Semolina Sweet) - Dessert, Mithai, Sweets Semolina Malpua Semolina Malpua - A delicious and simple semolina sweet. Sweet semolina mixture is just deep fried to make this delicious sweet. Cut in the small round shape (tikkian) and deep fry. Shahi Puran Poli, a sweet roti, grander than the regular sweet roti, with a stuffing of mawa, sugar and semolina is a superb Indian mithai designed to impress. These deep fried diamond shaped pieces of dough made with maida and sooji will be finished in no time!

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