Maakroun

Preparation Time:  20 min

Cooking Time: around 1 hour

Servings: around 150 pieces, depending on the size

Ingredients:

·        3 cups sugar

·        1 ½ cup water

·        1 Tbsp. lemon juice

·        1 Tbsp. Mazaher (orange blossom water)

·         2 ½ cups semolina, fine

·        2 ½ cups flour

·        3 tsp baking powder

·        3 tsp anise seed, ground

·        1 cup canola oil

·        2 cups warm milk

·         2 Tbsp. anise seed, whole

·        2 Tbsp. white sesame seeds

·        Canola oil for frying

Preparation:

·        In a medium size pot, prepare the syrup by mixing the sugar and water over medium low heat till it comes to a boil

·        Add the lemon juice and stir

·        Cover the pot and reduce heat to low

·        Simmer for 8 minutes

·        Remove from heat

·        Add the Mazaher and stir

·        Set aside to cool, uncovered

Procedure:

1.      In the bowl of a dough maker, mix together the semolina, flour, baking powder and ground anise

2.      Add the oil and mix well on medium speed till all the oil is absorbed

3.      Gradually add the warm milk and mix for 3 minutes

4.      Add the whole anise and sesame seeds mixing well

5.      Take a small piece of the dough a size smaller than a walnut

6.      Roll into a ball

7.      Flatten against a vegetable grater or a strainer to achieve the required pattern

8.      Place on large trays till you finish the whole quantity

9.      Fill a large wok half way with canola oil

10.  Heat oil on medium heat

11.  Deep fry the Maakaroun in the hot oil, stirring frequently around 6 minutes until it turns  into golden brown color

12.  Remove the fried pieces into a heat proof colander to drain the oil

13.  Immerse the  Maakaroun in the prepared syrup for one minute

14.  Remove from syrup into another colander to drain the excess syrup

15.  Set aside to cool completely

16.  Serve at room temperature

17.  Store in a well-sealed container at room temperature for up to 6 days