INGREDIENTS
  • 500 g pistachio nuts
  • 1 tablespoon blossom water
  • 2 tablespoon rose water
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 100 g caster sugar
  • For the dough:
  • 9 cups Semolina
  • 1.5 cups butter
  • 1.5 cups Ghee
  • 1 cup Caster sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground mahlab
  • 1 teaspoon yeast
  • 3 cup Rose water
  • 1 cup Blossom water
  • For the filling:
  • 3.5 cups Pistachio nuts
  • 1 tablespoon Blossom water
  • 2 tablespoons Rose water
  • 1 tin NESTLÉ Sweetened Condensed Milk
  • 1 cup Caster sugar

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 774 (Kcal)
  • Protein 16 (g)
  • Carbohydrate 88 (g)
  • Total Fat 41 (g)

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HOW TO PREPARE
1
In a bowl, combine semolina, butter, ghee, sugar, nutmeg, mahlab, and yeast. Mix the ingredients well then cover and set aside for at least 4 hours.
2
Pin an electric mixer, blend the pistachio until they are completely crushed. Remove and place in a bowl.
3
Mix blossom water, rose water and NESTLÉ Sweetened Condensed Milk until all ingredients are well combined. Cover and place in fridge for 1 hour.
4
Add rose water and blossom water to the dried mixture, knead by hands until the dough starts to hold together or forms a paste. If necessary, add a small amount of rose water.
5
Remove a small piece of dough and flatten it with your hands and place a teaspoonful of the filling. Close carefully to form a ball.
6
Press the stuffed dough into a wooden maamoul mold to form a pattern on the upper side of the dough.
7
Tap out onto an cookie sheet that is not greased and bake in a 185c for 15-20 minutes or until lightly colored but not browned.

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