AuthorksalmanMafroukeh is a traditional Lebanese dessert made of a layer of semolina topped with ashta cream, sweetened with orange blossom water sugar syrup and topped with roasted nuts.
To prepare the syrup: Stir the sugar and water in a pot over medium heat.
When it starts to boil, add lemon juice and leave until it thickens. Then add orange blossom water and stir. Turn off the heat and set aside to cool.
To prepare the ashta stuffing: dissolve the powdered milk in water, and heat 2.5 cups of dissolved milk in a saucepan.
Stir the corn flour and sugar into the rest of the dissolved milk and add them to the saucepan over medium heat.
Stir the mixture over medium heat continuously. When it thickens, add orange blossom water and put aside.
To prepare the mafroukeh: Roast the semolina in a pan over medium heat for 5 about minutes.
Cut the butter into cubes and add it to semolina, stir well until the butter melts and gets absorbed by the semolina.
Add the powdered sugar over the mixture and stir until the semolina turns dark brown. Pour the syrup and the rosewater over the mixture.
Stir the mixture for 5 minutes until you have a soft firm dough then turn off the heat and set aside to cool.
To serve, spread the mafroukeh dough in a serving plate, spread the kashta stuffing over it and sprinkle with roasted almonds, cashew or pine nuts and pistachios.
Serve cold. Enjoy 🙂
Ingredients
Directions
To prepare the syrup: Stir the sugar and water in a pot over medium heat.
When it starts to boil, add lemon juice and leave until it thickens. Then add orange blossom water and stir. Turn off the heat and set aside to cool.
To prepare the ashta stuffing: dissolve the powdered milk in water, and heat 2.5 cups of dissolved milk in a saucepan.
Stir the corn flour and sugar into the rest of the dissolved milk and add them to the saucepan over medium heat.
Stir the mixture over medium heat continuously. When it thickens, add orange blossom water and put aside.
To prepare the mafroukeh: Roast the semolina in a pan over medium heat for 5 about minutes.
Cut the butter into cubes and add it to semolina, stir well until the butter melts and gets absorbed by the semolina.
Add the powdered sugar over the mixture and stir until the semolina turns dark brown. Pour the syrup and the rosewater over the mixture.
Stir the mixture for 5 minutes until you have a soft firm dough then turn off the heat and set aside to cool.
To serve, spread the mafroukeh dough in a serving plate, spread the kashta stuffing over it and sprinkle with roasted almonds, cashew or pine nuts and pistachios.
Serve cold. Enjoy 🙂