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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.
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.