Pistachio choco Maamoul. Satisfy Salty Cravings With Planters Products Found In The Snack Aisle! These traditional Lebanese maamoul cookies are filled with a sweet pistachio filling and the perfect treat during Eid El-Fitr at the end of Ramadan. These molded filled cookies are deliciously sweet and make for a wonderful dessert or snack to enjoy with your family. These cookies are one of my all time favorite treats! Use the maamoul mold to give the appropriate shape.
Repeat with the remaining dough and filling.
Remove the top paper and turn the dough carefully over the pistachio mixture and press gently. (Remove exceeding dough from the sides).
Maamoul fillings can include dates, walnuts, pistachio, or a combination of both or other nuts.
You can have Pistachio choco Maamoul using 19 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Pistachio choco Maamoul
- You need of For dough:::.
- Prepare 180 gms of semolina.
- You need 80 gms of purpose flour.
- You need 1 tsp of dry yeast.
- It's 40 gms of clarified butter.
- Prepare 50 ml of milk.
- Prepare Pinch of salt.
- You need 1 tsp of sugar.
- It's 1/2 tsp of vanilla essence.
- It's 20 ml of canola refined oil.
- You need of Filling.
- It's 50 gms of fig.
- It's 20 gms of badam.
- It's 20 gms of pista.
- It's 1 tsp of watermelon seeds.
- It's 1/2 tsp of nutmug powder.
- It's 1/2 tsp of rose water.
- Prepare 1/2 tsp of cardamom powder.
- You need 2 tsp of chocolate syrup.
Traditionally, maamoul with dates (also called maamoul bi siwa) is made with a round shaped mold, and maamoul with nuts with an elongated shape mold. Only nuts-filled maamoul gets sprinkled with powdered sugar. Maamoul is usually made a few days before Eid, then stored to be served with Arabic coffee and chocolate to the guests who come during the holiday. It is popular throughout the Arab world, especially in the Levant.
Pistachio choco Maamoul step by step
- Take fresh fig fruit pieces chop nicely then boil water once water getting bubbling put fig pieces cook until it soft.
- Then leave for chill drain water transfer blender make blended fig pulp add keep on medium flame add nutmurg powder,cardom powder,chocolate syrup,badam pieces,kaju,pista pieces,add rose water keep mix well though it becomes well stuffed thick doe kind leave as chill.
- For dough...take a bowl put yeast pour Lukewarm water add sugar keep mix once it dissolved leave 15mins.
- Then take a bowl Steve flour on it add semonella,add butter,salt pour yeast solution on it mix well then add milk,canola refined oil for soft ness make doe as well moisture palm free dough...
- Leave 4 to 5 hours after that take a small amount round shape stuff fig pistatio prepared stuff on middle cover some more dough.
- For the shape of maamouls use shaped moulds press on it transfer shaped maamouls into baking tray set temperature 220degree @30mins..then open up take a serving plate decorate pista pieces ready to serve.
Maamoul originate from date-filled kahk, a similar cookie eaten by Egyptians for Eid al-Fitr and Easter. Maamoul BiFistok (Pistachio Maamoul) I owe a great debt to my husband "Ramzi" who insisted that there should be a maamoul recipe that tastes just like the store-bought maamoul. The homemade maamoul tastes so good,but he personally loves the store-bought variety and believes that maamoul made from scratch has a different crumble texture!! All sales are final. we cannot cancel or return any products. Home » Desserts » Maamoul Mad Pistachio with Ashta recipe.