Maakaroun is one of the well-known Arabic desserts that are easy to prepare and inexpensive from the point of grocery shopping. The flavor of semolina, anise, and crushed mahlab adds excellent flavor in the preparation for making it irresistible.
Check out this amazing authentic recipe and try it in your kitchen!
Ingredients:
Fine semolina: 9 1/2 cups
Plain flour: 6 cups
Vegetable oil: 1/2 cup
Milkio’s ghee: 3/4 cup
Anise powder: 2 1/2 tablespoons
Crushed mahlab: 2 1/2 teaspoons
Water: 3 cups
Yeast: 1 1/2 tablespoons
Condensed milk: 1 can sweetened
Milkio’s Ghee for deep frying: 3 cups
Sugar syrup: 1 liter
Step-by-Step Instruction for cooking
Take a large bowl; mix all the ingredients together excluding water. Gradually add the water in the mix while kneading until you get firm dough. Add more water if needed. Leave the dough for 30 minutes to get it seasoned.
Now it’s time to prepare the syrup. Put the sugar and water in a small saucepan and place over medium heat. Stir until the entire portion of sugar gets dissolved. Keep on boiling the mix and then add lemon juice. Keep on stirring the syrup for next 10 minutes until the density of syrup thickens. Add the orange blossom water and rose water in it. Remove from heat and transfer it to a large bowl.
Now it’s turn to make the Maakroun. You need to split the dough into small balls. Once the balls are made, you need to make each of the balls into a finger-like shape.
Press each finger piece on the surface of a decorated kitchen tool such as a cheese grater or a strainer to emboss a pattern on the dough. Roll down the dough and exert slight pressure on the doe against the kitchen tool so that the pattern gets inscribed on the dough… keep the dough rolled without closing the ends. Repeat the same action with the rest dough balls so that all dough balls comes in same shape and decoration.
Drain ghee well and drop the fried balls in the sugar syrup bowl. Toss them in the syrup for at least 5-10 minutes before you serve. You may serve this dessert warm or cold.
Cookies baked with Milkio’s Pure New Zealand ghee is palatable and hard to resist from over eating. But it is easy to cook and it takes little time to get the preparation done. Try the recipe of Ghee Cookies with Milkio’s Pure New Zealand ghee and enjoy accolades of Cookie expert from friend and family members:
Ingredients:
Flour – 500 g
Baking powder – 1 and 1/2 tea spoons,
Icing sugar – 550 g
Milkio’s Pure Cow Ghee – 150 g
Ghee or Oil for kneading-as needed.
Instructions: How to prepare Ghee cookies
Use a Sieve to filter the flour, now add icing sugar and baking powder in the mix. Now mix all three carefully and gently.
1. 1 cup plain flour (Maida)
2. 1 tsp besan (Bengal gram flour)
3. 1/2 tsp fresh yeast, crumbled
4. 1 tbsp. melted pure ghee
5. 1 tsp sugar
6. 2 to 3 drops of lemon yellow food colouring for the sugar syrup
7. 2 cups sugar
8. A few saffron (kesar) strands
9. 1/4 tsp lemon juice pure grass-fed ghee for deep frying
Instructions
Sieve the plain flour and gram flour together.
Dissolve the yeast in 1 tablespoon of water.
Mix the flour mixture, yeast solution, Milkio ghee, sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter, making sure that no lumps remain.
Keep aside for 10 minutes till the yeast ferments.
Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.
Add the saffron and lemon juice and mix. Remove from the fire and keep aside.
Heat the Milkio Ghee in a broad saucepan (the ghee should be approximately 25 mm. (1″) deep).
Fill the jalebi batter into a piping bag with a single whole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.
Press out round whirls of the batter into the hot Milkioghee working closely from outside to the centre of the whirl Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
Drain immediately and serve hot. Do not allow the jalebi batter to over ferment.
Fry the jalebi’s immediately once the batter has rested for 10 minutes.
Here is a detailed recipe of how to make the popular traditional Rajasthani sweet, ghevar on the occasion of Hariyali Teej.
Ghevar is a popular traditional Rajasthani dessert that is usually made on the occasion of Teej and Raksha Bandhan. The delicious sweet delicacy is made with all purpose flour soaked in sugar syrup. There are many varieties of ghevar such as plain ghevar, malai ghevar and mawa ghevar. Hariyali Teej is being celebrated July month, on the occasion of Hariyali Teej, we share with you an easy-to-follow recipe of this traditional sweet.
So if you cannot get these delicious sweets at your nearest sweet shops, you can easily make them at home.
Celebrate Hariyali Teej with Ghee Category: Sweet Dish Cuisine: SNACKS
Ingredients :
1 3/4 cup refined flour
1 tablespoon cornflour
1/4 cup melted ghee
2 cups sugar
1 tablespoon milk
Few drops of screw pine essence (kewra)
Soda bicarbonate as required
Use Milkio Ghee for deep frying
edible silver foil
8 almonds
Instructions :
In a bowl mix refined flour, corn flour and melted Milkio ghee.
To this add one cup of water while continuously whisking the mixture so that there are no lumps and all the ingredients blend well.
Add two more cups of water gradually, while you whisk all the contents continuously.
Make sure that the Milkio ghee and water do not separate and the batter’s consistency should not be watery. Now, keep the batter away.
Take a non-stick pan and pour a cup of water and the sugar while stirring it continuously to dissolve the sugar completely. Add milk to the sugar syrup, this will help to clarify the sugar syrup.
Collect whatever residue that rises to the surface with the help of a ladle and discard it.
Cook till the syrup attains one-string consistency. Stir in few drops of the screw pine essence and remove the pan from the heat.
Now, take a non-stick kadhai and pour in sufficient amount of ghee to deep fry the batter.
Place a ghevar making mould into the kadhai so that three fourth of the height of the mould is immersed in the ghee.
Take a bowl and add three ladlefuls of the ghevar batter and add a pinch of soda bicarbonate. Mix it well and when the milkio ghee is hot enough pour a ladleful of batter into the mould in a thin stream.
Once you notice that the froth settles down, pour another ladle in a thin stream.
Check once again and when the froth settles down, make a hole in the center of the ghevar with a wooden skewer and pour one more ladle of batter into the hole.
Increase the heat while pouring some hot milkio ghee over the the mould. When the center of the ghevar looks firm and cooked, pull out the ghevar from the mould with the wooden skewer inserted in the center.
Immerse the ghevar in sugar syrup for twenty minutes and the place it on a plate.
Garnish with slivered almonds and the edible foil. Cool it and then serve. Here is a video to guide you.
You can serve the ghevar after it cools down with a dollop of rabri, or you can also serve it plain. Enjoy the deliciousness of this rich delicacy.
Almond Cherry Cake is superbly yummy and it takes few minutes time to bake it by your own. It is light in weight and full of almond flavor: cherries are like a tasty bonus for all foodies! Learn this special cake recipe here and prepare the tasty cake with Milkio’s Pure New Zealand Ghee.
Ingredients needed to try this yummy cake recipe:
Milkio’s Pure Ghee: Diced.
Caster Sugar-150 gram
Eggs-3-4 large sized,
Vanilla Extract: 1 teaspoon,
Self-raising: flour: 320 gram,
Milk: 150 ml,
Glaced cherries, halved: 200 Gram,
Almond flakes: 30-40 gram.
Instructions: How to prepare and bake the cake
Grease a 20cm round cake tin and put a non-stick paper around it…from inside,
Preheat oven to 180 degree Celsius, or 375 degree Fahrenheit,
Prepare a batter by mixing all ingredients like Milkio’s Pure Ghee, sugar, eggs, vanilla extract, flour, ground almonds, and milk together. Mix all these ingredients in a cake bowl. You need to employ medium speed of the electric beater until all ingredients are mixed smoothly. A well-mixed batter will take yellow color.
Add cherries in the batter. Mix well so that the cherries get spread all over the batter.
Spread mixture into cake tin and sprinkle the almond flakes on the top. Now bake it for 50-60 minutes or until the cake gets fully baked.
Let the cake gets cooled on wire rack before you slice it,
Dust cooled cake with icing sugar: add sugar as much as you like.
It takes almost 15-20 minutes to prepare the batter for making the almond cherry cake. Cooking time is approximately 60 minutes.
Now your almond cherry cake baking is complete and your scrumptious cake is ready to be served. Enjoy the yummy cake with fresh and pure aroma of Milkio’s Pure New Zealand Ghee on your platter with friends and family.
