- My Ramadan
- Recipes
- Nutrition And Health
-
Brands
- Aero
- COFFEE-MATE®
- CRUNCH® CEREALS
- Cocoa Puffs®
- Fitness Toasties
- illuma 3
- KLIM®
- MAGGI®
- NAN® 3
- NESCAFÉ®
- NESQUIK®
- Nestle® CERELAC®
- Nestle® Pure Life®
- NIDO® PLUS
- PROGRESS KIDS GOLD
- SMARTIES®
- COUNTRY CORN FLAKES®
- CHOCAPIC®
- COOKIE CRISP®
- HONEY CHEERIOS®
- KITKAT®
- LION® CEREAL
- NESCAFÉ® Dolce Gusto®
- NESQUIK® CEREALS
- Nestle® FITNESS®
- NESTLÉ® DESSERT SOLUTIONS
- NIDO® FORTIFIED
- PROMISE PE GOLD
- Perrier®
Oyoun El-Maha
Ingredients 18 items
- 2½ cups plain flour or 340 g
- ¾ Cup semolina or 150 g
- 1½ cup or 225 g fine semolina
- 2/3 cup ghee or 135 g
- 2½ tablespoons of sugar
- 1 tin NESTLÉ Sweetened Condensed Milk or 397 g
- 1¾ teaspoon vanilla powder
- 1¼ cup desiccated coconut or 120 g
- 1¾ teaspoon of ground mahlab
- 1¾ teaspoon of Baking powder
- ¾ cup or 100 g powdered sugar
- ½ cup butter or 100 g, unsalted
- 100 ml Water
- ¾ cup pistachios or 100 g, boiled in water and peeled, for decoration
- For the sugar syrup:
- 1 cup water
- 2¼ cups sugar or 500 g
- 40 g lemon juice
How to prepare
- Combine the entire ingredients together, except the pistachio and sugar syrup, to make soft dough and keep aside for 20 minutes.
- Make small balls with the dough. Press each ball with your hands to form an oval shape; place a piece of pistachio in the middle and press it.
- Bake using a non-stick tray at 200 °C for 8 to 10 minutes or until golden in color. Remove from the oven and pour over the hot syrup to cover all the pieces. Keep the syrup for 3 minutes and then remove it by tilting the tray; make sure to remove all the syrup.
Questions ? Ask a specialist
