Date Maamoul with Sweetened Condensed Milk
Description
If you’re looking for a delicious and easy addition to your cookie collection, look no further! This cookie recipe is simple to make and perfect for both beginners and experienced bakers. For the best results, be sure to watch the video tutorial so you can easily follow along with each step. Follow the recipe instructions carefully, especially the first time you make these cookies, to ensure they turn out perfectly every time.
Ingredients
Dough
- 500 grams / 1 lb 2 oz / 3¾ cups all-purpose flour
- 250 grams / 9 oz / 1 cup ghee
- 200 ml / ⅔ cup sweetened condensed milk
- 1 teaspoon mahlab
Filling
- 500 grams / 1 lb 2 oz dates pitted
- 2 tablespoons ghee
- 2 tablespoons orange blossom water
- 5 granules of mastic gum crushed with a pinch of sugar
- A little extra water if needed, to loosen the date mixture
Instructions
- In a large bowl, combine the flour, ghee, mahlab, and sweetened condensed milk. Use your hands to knead the mixture until everything is well incorporated. The mixture will initially be crumbly, so continue kneading until you have a smooth, malleable dough.Transfer the dough to a clean bowl, cover with plastic wrap, and place in the freezer for about 20 minutes, until cold but not frozen.
- In the meantime, prepare the filling: Pull open the dates and remove the pits by hand.
- Transfer the dates to a food processor and add the ghee, orange blossom water, and mastic gum. Blend until smooth and paste-like. If your food processor is having difficulty breaking down the dates or achieving a smooth consistency, add a couple of tablespoons of water and continue blending.
- Roll the dates into small balls, roughly the size of an apricot. If the dates are sticking to your hands, rub your hands with a little oil. Set aside.
- Preheat the oven to 220°C (430°F). Position the baking rack in the middle of the oven.
- Remove the dough from the freezer and knead it well. The dough should be pliable and easy to work with. If it is too dry, it may crack while baking. To prevent this, add a little sweetened condensed milk at a time until the dough is moist enough to shape easily.If the cookie dough is too sticky to work with, add a little flour at a time until you reach the desired consistency. Divide the dough into equal-sized balls, roughly the size of an apricot.
- Make a hole in the center of each ball. Using your finger, fill the hole with a date ball. Seal the hole by pinching the dough together, then roll it into a smooth ball.
- Transfer each stuffed ball into the mold, pressing it gently to level it with the mold. A simple trick to prevent the dough from sticking is to sprinkle the mold with a pinch of fine semolina (farina). It works like magic!
- Gently tap the mold on a countertop, turning it over, and the maamoul will come out.
- Place it on a cookie sheet lined with parchment paper. Repeat with the remaining dough and date filling. There is no need to leave space between the maamoul, as the absence of leavening means these cookies will neither rise nor spread.
- Bake for about 15–20 minutes, or until golden in color. The bottoms of the maamoul should be lightly browned but not burnt, so keep a close eye on them while baking. Remove from the oven and, while still warm, brush the top of each maamoul with a little ghee. This step is optional but highly recommended!
Video
Notes
Storage: Maamoul stores well, but make sure they are completely cool before storing to prevent them from softening. Store them in an airtight glass container at room temperature, where they will keep for up to 2 weeks.
Tried this recipe?Let us know how it was!