Desserts
ChefLoubna Fawaz
Cream-Filled Maamoul
The classic dessert at its best—delicious and unbeatable! Who loves #CreamFilledMaamoul? This is one of the easy, foolproof recipes from Shu Tabkhin Today, tested and made at home by homemakers. #Recipes #WhatAreYouCookingToday #Maamoul #Dessert
Ingredients
Start here, then move straight into the method.
- 2 cups and 1/2 cup coarse semolina
- 2 cups and 3/4 cup fine semolina (sifted)
- 2 cups ghee or butter (according to preference and availability)
- 1 teaspoon yeast
- 1 teaspoon mahleb
- 1/2 teaspoon baking soda
- 1/4 cup powdered milk
- 3/4 cup sugar
- Ashta
- 4 cups milk
- 7 tablespoons cornstarch
- 1/4 cup sugar
- We mix the ingredients cold, then cook on the stove and add crushed mastic, then cool them...
- Note: It's best to prepare the ashta in advance and set it aside until needed.
- To prepare Eid maamoul with semolina, click the link: How to prepare Eid maamoul with semolina
Method
Follow the cooking sequence without leaving the page.
- Ashta: 4 cups milk 7 tablespoons cornstarch 1/4 cup sugar
- We mix the ingredients cold, then cook on the stove and add crushed mastic, then cool them... Note: It's best to prepare the ashta in advance and set it aside until needed.
- Place a layer of semolina, wet your hand with water and smooth it, then a layer of ashta and a sprinkle of ground pistachios; then shape semolina discs between your palms and place them on top as a second layer and smooth them with your wet hand. Score the maamoul tray with a fork to make designs on the surface and place it in a preheated oven at 200°C for about one third of an hour. Remove and let cool, then cut into squares and garnish with pistachios.
- To prepare Eid maamoul with semolina, click the link: How to prepare Eid maamoul with semolina
Recipe tags
DessertsLevant
Notes and serving ideas
- How to Make Eid Maamoul with Semolina
