Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, finger shaped semolina sweets - maakroun. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Shot of Maakaroun displayed on a tray, this sweet is a finger shaped semolina sweet deep fried and soaked in sugar syrup. Fry the fingers of macaroon in hot oil. NASSAB Sweets: The Maakroun معكرون & Ouwaymat Specialist, Made in Saida.

Finger shaped semolina sweets - maakroun is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Finger shaped semolina sweets - maakroun is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook finger shaped semolina sweets - maakroun using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Finger shaped semolina sweets - maakroun:

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

It's the dough you want for shaping hearty small shapes like orecchiette and cavatelli. It's eggless and therefore vegan and perfect for drying out and saving because it's just semolina and water. Unlike other fresh pastas with egg that. Stir in the semolina, and return to the burner.

Instructions to make Finger shaped semolina sweets - maakroun:

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.

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. Add semolina and roast to golden brown color and will have a light sweet aroma stirring. Drop the fingers in oil and fry till golden.

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