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!
- 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.
Deep-fry the maakroun in Milkio’s Ghee until they become golden in color.
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.
Reference Links :
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:
- 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.
- Slowly add Milkio’s Pure New Zealand ghee and start kneading.
- Then you can start adding ghee/oil: take 1 teaspoon at a time for making the right softness in the mix,
- When the dough will not stick to hand, you may assume that it is properly kneaded and it’s ready for baking.
- Now you need to line a baking tray with wax paper,
- Now Make small marble sized dough- balls: dough balls should of same size,
- Place them all on the baking tray,
- Now start baking is a slow heat,
- Check if the cookies are baked: touch the balls and if you get a powdery residue on the fingertips, you may assume that the baking is done.
- Remove the baked cookies from oven and allow them to get cooled on a wire rack away from the heat.
Now It’s Time To Enjoy Ghee Cookies!! Milkio’s Pure Ghee Will Add Yummy Aroma To Your Ghee Cookies!
Delicious BOTTLE GOURD LADDU
Bottle Gourd Laddu With Milkio Ghee
A traditional sweet made with bottle gourd is prepared on festivals or eaten as a fruit diet on fasts. It is very easy to make, this fibrous and nut.
1. Bottle gourd(peeled and grated) – 200gms or 1(1/2) cup
2. Jaggery – 200gms/ Brown Sugar
3. Dry coconut powder – 200gms
4. Milkio Ghee – 4 tablespoons
5. Cashew nut pieces – (10-15) piece
6. Raisins – (10-15) piece.
7. Salt – 1 pinch [optional]
8. Cardamom powder – 1/2 spoons [teaspoons or 2 pinches.]
Heat Milkio ghee in a Frying Pan.
Add grated bottle gourd use little bit water with that. Add cashew nuts, raisins and sauté it
Fry it for 3-4 minutes. Turn the flame into medium.
Mix jiggery/Brown Sugar and boil them for 20 minutes and add coconut powder, cardamom powder with that mixing.
Add pinch of salt for taste. Keep it aside for cool.
Now it’s ready to make laddus.
Apply Milkio ghee to the hand and make round laddu.
Source : Suchi’s Kitchen
Read More : https://milkio.co.nz/recipes/
Instant Jalebi In Milkio Ghee
Yields | 6
Prep Time | 30 minutes
Cook Time | 50 minutes
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
- 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 Milkio ghee 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.