Maamoul with Date Filling (Middle Eastern Cookies / Pastries)

          Maamoul is a traditional Middle Eastern style cookies / pastries stuffed with  dates and dry fruits. They are also filled with ground pistachios. It is made of semolina, all purpose flour, melted butter and oil. Cardamom powder and rose water are used for some flavor. They are shaped in particular wooden molds. However, silicone ones can also be used. 

          In case of non-availability of molds, you can make any design with a fork. These Maamouls are particularly very popular during Eid, Easter festivals or as a tea time snack. They are also perfect as gifts for your loved ones. So check out the step by step pictorial recipe to prepare these yummy melt in the mouth cookies. 

Dough - 

• 1 cup semolina
• 1/4 cup melted unsalted butter
• 2 tbsp. oil 
• 1/2 cup all purpose flour
• 2 tbsp. corn flour
• 1/4 cup powdered sugar 
• 1/4 tsp. cardamom powder
• 1/2 tsp. baking powder
• pinch of salt
• 1/2 tsp. rose water
• warm milk, as required, to knead

Filling - 

• 100 gms. soft dates, pitted & chopped
• 2 tbsp. almonds & pistachios, powdered
• 1/4 tsp. cardamom powder
• 1/2 tsp. rose water

          In a mixing bowl, take the semolina, melted butter and oil. Mix well and cover it with a cling film. Refrigerate overnight.

          Then fluff it up with a fork. Add the all purpose four, corn flour, sugar, baking powder, salt, rose water and cardamom powder. Give it a nice mix.

          Add milk, little at a time and knead into a soft dough. Cover and refrigerate for an hour.

          Meanwhile, process the dates and transfer to a plate or bowl. 

          Add the powdered pistachios and almonds, cardamom powder and rose water. Mix well and make small balls out of them.

          Make equal size balls of the semolina dough (double the size of the date balls).

          Meanwhile, line a baking tray with parchment paper and preheat the oven at 200 degrees C. for 10 minutes. 

          Take a flour dough ball and make an incision in the centre. Then place a date ball in it and cover all edges. Roll into a ball. Make similar balls out of the remaining dough.

          Take each stuffed ball and press it into a Maamoul mold. Gently remove them. 

          Then arrange them on the baking tray lined with parchment paper and bake at 200 degrees C. for 20-25 minutes or till they turn slightly brown on the surface

         When done, cool them on a rack and then store in an air-tight container. Enjoy as a tea time snack or gift them on festive occasions like Eid or Easter.

Note - 

In case of non-availability of molds, you can go ahead and make any design with a fork. 

In a mixing bowl, take the semolina, melted butter & oil. Mix well & cover it with a cling film. 

                    Refrigerate overnight. Then fluff it up with a fork.

Add the all purpose four, corn flour, sugar, baking powder, salt, rose water & cardamom powder. Give it a nice mix.

Add milk, little at a time & knead into a soft dough. Cover & refrigerate for an hour.

               Meanwhile, process the dates and transfer to a plate or bowl. 

Add the powdered pistachios & almonds, cardamom powder & rose water.

                  Mix well & make small balls out of them.

Make equal size balls of the semolina dough (double the size of the date balls).

Take a flour dough ball & make an incision in the centre. Then place a date ball in it and cover all edges. Roll into a ball. Make similar balls out of the remaining dough.

 Take each stuffed ball & press it into a Maamoul mold. Gently remove them. 

               Arrange them on the baking tray lined with parchment paper.

Bake in a pre-heated oven at 200 degrees C. for 20-25 minutes or till they turn slightly brown on the surface. Cool them on a rack & then store in an air-tight container.

Enjoy as a tea time snack or gift them on festive occasions like Eid or Easter.

Baked Sweet Spring Rolls

 

            Here are some yummy & crispy Baked Sweet Spring Rolls made from some leftover coconut burfi. You can make with any of your favorite sweets like laddu, kalakand, peda & halwa to name a few. They come out real delectable and something different from the usual veggie stuffed spring rolls. So check out the step by step pictorial recipe to prepare it.

         

           Frankly speaking I really enjoyed baking them and equally relished as an after-meal dessert. Try baking along with your kids. They will have a wonderful time creating these spring rolls.

          Spring Rolls are traditionally deep fried. However, for a healthier version, do bake them and they tastes just as yummy as the fried ones.

          You can also drizzle some rabri over the rolls for some variation. So surprise your near and dear ones with this sweet surprise and enjoy. They are great for any in-house party or for any special occasions, festivals or ceremonies. 

• 4 coconut burfi
• 6 spring roll sheets
• melted butter to brush
• 1 tbsp. plain flour + some water for the slurry
• a sprinkle of chopped pistachios & dry rose petals to garnish

           Take one spring roll sheet and place little of the burfi on one corner of the sheet. Roll it over till the middle.

          Apply some slurry on either sides and tuck them in from both ends. Then roll over again till the end and apply some more slurry on the sheet. 

          Press gently to secure it firmly and brush with some melted butter. Arrange all the rolled up spring rolls on a baking tray lined with butter paper.

          Bake at 180 degrees C. for 15-18 minutes or till they turn light golden in colour. Set aside on a wire rack to cool down. 

         Garnish with a sprinkle of chopped pistachios and dry rose petals. You can also sprinkle powdered sugar if you wish and then enjoy as an after meal dessert.

                    Take one spring roll sheet & place little burfi on one corner of the sheet. 

                                  Roll it over till the middle.

                           Apply some slurry on either sides & tuck them in from both ends. 

                     Then roll over again till the end & apply some more slurry on the sheet. 

                                  Press gently to secure it firmly.

                                  Brush with some melted butter. 

                      Arrange the spring rolls on a baking tray lined with butter paper. Bake 

                      at 180 degrees C. for 15-18 minutes or till they turn light golden in color. 

                      Set aside on a wire rack to cool down. 

                                 Garnish with chopped pistachios & dry rose petals & enjoy.

Eggless Whole Wheat Apple Muffins

           My Christmas treat this year are these easy and simple Eggless Apple muffins made with  whole wheat flour / atta for a healthier version. Brown sugar can be substituted with jaggery or honey. I flavored it with cinnamon powder. 

          However, you may use only vanilla essence or cardamom powder according to your preference. So enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

• 1 cup whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda 
• pinch of salt
• 1/2 tsp. cinnamon powder
• 1/2 cup powdered brown sugar
• 1/2 cup milk
• 1/4 cup oil
• 1 cup grated apple
• 1-2 tbsp. chopped pistachios

          Sift together whole wheat flour, pinch of salt, baking powder and baking soda. Keep aside.

          Whisk the sugar, milk, oil and cinnamon powder to combine well. Now fold in the flour mix, followed by the grated apple. 

          Place the muffin liners on the muffin tray and spoon the batter in it till 3/4 of the liners. Sprinkle the chopped pistachios over them.

          Bake in a preheated oven at 180 degrees C. for 20-25 minutes. Do the toothpick test to ensure it is well done. 

           Bring it to room temperature and enjoy them as a tea-time snack, dessert, or serve them as an after school snack to your kids, where you can sprinkle any of their favorite dry fruits. 

Umm Ali (Egyptian Dessert)

 
          This is a traditional Egyptian dessert that is very popular in all Middle Eastern countries, especially during Ramadan. It is made of puff pastry / croissant and is almost similar to bread pudding, but without any eggs. It is very simple to prepare where all you need is to pour thickened milk over some shredded croissant, followed by some cream, coconut and chopped nuts. It is then baked till done. 

          Can be enjoyed hot or cold. I prefer the latter one. So here is my version where I added some khoya and flavoured it with cardamom powder and some rose water instead of the usual vanilla essence that is used. So check out a quick step by step pictorial recipe to prepare it. 

• 2 sweet croissant
• 1 & 1/2 - 2 cups evaporated milk / thickened milk
• 2-3 tbsp. khoya (opt)
• 3 tbsp. sugar (powdered) or as required
• 1/4 cup cream
• 1/4 cup fresh grated coconut
• 2 tbsp. butter
• 1/4 tsp. cardamom powder
• 1 tbsp. rose water
• 2 tbsp. each of chopped pistachios, almonds, raisins & pomegranate pearls

         Mix together the cream and 1 tbsp. sugar. Keep aside. Shred the croissant into medium size pieces. 

         In a pan heat the milk, 2 tbsp. sugar, butter, cardamom powder and rose water.

          Arrange the shredded croissants and the khoya in a baking dish.

          Pour the milk mixture on top of the croissant, followed by the coconut and then the cream.

          Sprinkle the nuts and raisins and bake in a preheated oven for 15-20 minutes at 180 degrees C. or till the surface turns slightly brown. 

          Bring it to a room temperature and refrigerate for some time. Garnish with the pomegranate pearls and enjoy chilled. 

                        Arrange shredded croissants & khoya in a baking dish.

                        Pour milk mixture on top of the croissant, 

                       followed by the cream & coconut.

                       Sprinkle nuts and raisins.

                      Bake in a preheated oven for 15-20 minutes at 180 degrees C. or till the 
                      surface turns slightly brown. 

                      Bring to room temperature & refrigerate for some time. 

                               Garnish with pomegranate pearls & enjoy chilled.