Mafroukeh is a Lebanese dessert which is definitely a splendid treat in true meaning. It made of semolina, pistachios, sugar and butter infused with sugar syrup and rose water. It is filled with a cream called which I have replaced it with cottage cheese. Here I have made truffles out of it, making it more fancy .
This is one of my favorite Arabic sweet which I have given a little twist so that you can easily make it at home and taste is same like traditional one. I'm sharing with you this recipe of delectable Mafroukeh Truffles, this dessert is always a winner in my family.
You can try this in festivals to impress your friends and family along with other Indian traditional sweets.
Ingredients:
2 cups shelled pistachios
1/2 cup plus 4 tablespoons caster sugar
8-10 tablespoons semolina flour
2 tablespoons unsalted butter
4-5 tablespoons water
Note : For semolina flour , you can grind usual semolina till you get fine powder.
For Filling :
Fresh cream / Mascarpone Cheese
Powdered pistachios for coating
For Syrup :
1 cup sugar
1/2 cup water
1 tablespoon lemon juice
1 teaspoon rose water
To make syrup :
Combine sugar with water, lemon juice in a saucepan and heat it. Stir it continuously until sugar dissolved.
Simmer on low , let it boil for 5-6 minutes till you get thick consistency.
Turn off the heat and add rose water.
Method :
Process the pistachios with half cup sugar till fine.
Heat butter in a pan , and semolina and roast the semolina on low heat for 4-5 minutes.
Add this semolina mixture , rose water , 4 tablespoons caster sugar with pistachio mixture in a processor and grind it till it combined well or you can use your hands too to get a moist dough out of it.
Cover and transfer to fridge for 3-4 hours.
Make truffles :
Take out the pistachios dough out from fridge and make small balls out of it.
Now flatten each ball and stuffed it with a tablespoon of fresh cream or mascarpone cheese.
Cover it and give a shape of ball to it. when shaping the mafroukeh you can dip your fingers in rose water so that the mixture wont stick to your hand.
Roll the truffles in powdered pistachios.
Refrigerate it for 3-4 hours.
At the time of serving pour sugar syrup on the mafroukeh truffles.
