I love Middle Eastern sweets, but I make them only twice a year because they are too sweet. I tried some sweets in Jordan this year that were made out of pistachio and cream (it was Ramadan time). Looking on the internet, I found a wonderful recipe that it is close to perfection....
I adapted the recipe from this link https://cleobuttera.com/middle-eastern/pistachio-mafroukeh-truffles/
This website https://cleobuttera.com/ has wonderful and delicious recipes. Please visit it!!
- 240 ml whipping cream
- 120 ml whole milk
- 3 tablespoons all purpose flour
- 3 tablespoons cornstarch
- 2 tablespoons sugar
- 2 teaspoon vanilla paste
Mix all together, and cook at medium high heat until a firm custard is achieved. Let it cool and divide it in small balls with a teaspoon.
- Mafroukeh dough
- 120 grams unsalted pistachios
- 150g granulated sugar
- 60 grams butter
- 80 grams semolina fine
- 1 cup water
- 1 tablespoon orange blossom water
- 1 tablespoon rose water
- In a small coffee grinder, grind the pistachios along with 2 tablespoons of sugar. Make sure you don't have big pieces. In a medium pot, melt the butter at slow heat. Incorporate the semolina and stir it until completely mixed. Then mix it for another 2 minutes until is golden.
- Add the water and the remaining sugar. Mix it well until the semolina has absorbed the water (2-3 minutes). Add the pistachio. Mix it well. Turn off the heat and add the rose water and orange blossom water. Let it cool.
Place a portion in your hand add the piece of kashta, and make a ball. Let it cool in the fridge.
Roll it over fine grinded pistachio and serve it with a dry edible rose petal. Enjoy!
They look fabulous! Gorgeous colour from pistachios and great flavours from the combo of all the quality ingredients.ReplyDelete