966- Makrout Gulab Jamun / مقروط على طريقة جلاب جامون
For the dough
250g (1 1/2 cups) fine semolina
25g (1/3 cup) all-purpose flour
50g (3 1/2 tablespoons) unsalted butter, melted
Pinch of salt
1/4 teaspoon Arabic gum, ground with a teaspoon of sugar
1/2 teaspoon vanilla extract
100ml (1/2 cup) orange blossom water
For the filling
125g (4.5 ounces) date paste
1 tablespoon sesame seeds, toasted
1 tablespoon almonds, toasted and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 tablespoon orange blossom water
1 tablespoon unsalted butter, at room temperature
For the syrup
150g (2/3 cups) white granulated sugar
150ml (1/2 cup) water
5 cardamom pods, lightly crushed
1/4 teaspoon saffron threads
1 tablespoon rose water
1 tablespoon lemon juice
Vegetable oil for frying
Step 1: Preparing the dough
1- In a bowl, whisk together the semolina, flour and salt.
2- Add the melted butter and mix with your fingertips until you reach a sandy consistancy.
3- Add the Arabic gum, vanilla extract, and orange blossom water, then mix to form a smooth paste.
4- Set the dough aside for 5 minutes.
Step 2: Preparing the filling
5- In a bowl, combine the date paste, almonds, sesame seeds, cinnamon, cloves, butter, and orange blossom water by hand until well combined.
6-Shape the filling into small balls.
Step 3: Preparing the syrup
7- Place the water, sugar, cardamom, and saffron in a saucepan over medium heat. Bring the mixture to a boil, then cook for 5 minutes.
8- Add the rose water and lemon juice, then boil for 1 more minute. Turn off the heat and set aside to cool.
Step 4: Preparing the makrout
9- Take one dough ball at a time, then flatten it with your hand.
10- Place one date ball in the middle, then roll the dough around it to shape the markrout.
11- Fry the makrout in hot vegetable oil until golden brown, then transfer immediately to the cooled syrup. Drain, then serve!