Monday, September 16, 2019

Mafroukeh....or Pistachio Truffles....

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....

This website has wonderful and delicious recipes. Please visit it!!

Ashta cream

  • 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!

Also, I made my recipe of baklava......I love backlava.....I will make it year!!

1 comment:

  1. They look fabulous! Gorgeous colour from pistachios and great flavours from the combo of all the quality ingredients.