Maamoul Mad with Cream and Nataf

Maamoul Mad filled with cream and decorated with nataf. A detailed A-to-Z recipe — four variations in one. We hope you enjoy it. Bon appétit!

Progress: 4%Step 1 of 27

8 servingsBack to recipeDesserts

Cook companion rail

Prep checklist

Session memory is activeThis device will remember your current step and 0/24 checked ingredients.

Sweet cream (qashta) for desserts

2 cups liquid milk170 g qashta (equivalent to one can)4 tablespoons cornstarch3 tablespoons sugar1/2 teaspoon orange blossom water1/2 teaspoon rose waterGround mastic with a pinch of sugar

How to prepare the dessert cream (qashta)

In a saucepan, combine the milk with the sugar and cornstarch and stir well.

Qareesheh (curdled milk cream)

2 liters milk3 tablespoons white vinegar2 tablespoons sugar1 tablespoon rose water1 tablespoon orange blossom water1 can qeemar (clotted cream)

Maamoul Mad with Cream

1 1/2 cups medium-coarse semolina1 cup sugar1/2 cup all-purpose flour1 cup milk1 1/2 teaspoons baking powder1/2 cup melted butter1 teaspoon mahlab (or less)1 cup cold syrup (qater/shira) to pour over the maamoul after bakingFor more of Nada's wonderful sweets see: Anise cake filled with date pasteTo make Nada's chocolate honeycomb also click: Chocolate Honeycomb

Step 1

Start by preparing the syrup: mix the sugar with the water and lemon juice and place over the heat. Stir until the sugar dissolves.

Cooking notes

Anise cake filled with date paste
Chocolate Honeycomb

Open recipes. Bilingual kitchen. Smarter every week.

ExploreRecipes Chefs ChefChat WeekCraft Pantry

CompanyAbout Contact Help & FAQ Subscribe

LegalTerms of Service Privacy Policy Cookie Policy

ConnectShare Zesta on WhatsApp

Maamoul Mad with Cream and Nataf cook mode | Zesta