Maamoul with Nuts

Name: Maamoul with Nuts
Ingredients: 800 grams coarse semolina (about 4 1/2 cups); 200 grams fine semolina (about 1 cup); 1.1 pounds clarified butter or ghee (about 2 cups or 500 grams); 1 cup mixture of orange blossom water and rose water; 1/2 cup powdered milk; 1/4 cup sugar; 1/4 cup simple syrup; 1 teaspoon mahlab spice; 1 teaspoon yeast; Filling:; 1.1 pounds pistachios (about 3 cups); 1 1/2 cups simple syrup flavored with rose water; 1 tablespoon clarified butter or ghee; 1.1 pounds dates (about 2 1/2 cups), pitted; 1.1 pounds mixed nuts, roasted (optional); 1 tablespoon clarified butter or ghee; 2 tablespoons orange blossom water; Pinch powdered sugar; Pinch ground cardamom

حنان الشامي الحمصي @cook_4123546

لبنانية

Maamoul with Nuts

حنان الشامي الحمصي @cook_4123546

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Ingredients

800 gramscoarse semolina (about 4 1/2 cups)
200 gramsfine semolina (about 1 cup)
1.1 poundsclarified butter or ghee (about 2 cups or 500 grams)
1 cupmixture of orange blossom water and rose water
1/2 cuppowdered milk
1/4 cupsugar
1/4 cupsimple syrup
1 teaspoonmahlab spice
1 teaspoonyeast
Filling:
1.1 poundspistachios (about 3 cups)
1 1/2 cupssimple syrup flavored with rose water
1 tablespoonclarified butter or ghee
1.1 poundsdates (about 2 1/2 cups), pitted
1.1 poundsmixed nuts, roasted (optional)
1 tablespoonclarified butter or ghee
2 tablespoonsorange blossom water
Pinchpowdered sugar
Pinchground cardamom

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Steps

1

Combine the coarse semolina, fine semolina, sugar, mahlab, and powdered milk in a large bowl. Heat the clarified butter or ghee, then pour it over the mixture. Stir well and let it rest overnight.
2

The next day, dissolve 1/4 teaspoon yeast in the orange blossom and rose water mixture. Add this along with the simple syrup to the dough and mix until combined. Let the dough rest for 30 minutes to absorb the liquids.
3

For the nut filling, finely chop or grind the pistachios. Gradually add the flavored simple syrup and knead until you get a soft, cohesive paste. Add 1 tablespoon of clarified butter or ghee and knead again. Shape the pistachio mixture into small balls.
4

For the date filling, add clarified butter or ghee, orange blossom water, powdered sugar, and cardamom to the pitted dates. Mix well, add the optional roasted nuts if desired, and shape into small balls.
5

When filling the maamoul, make sure the dough is thin. If it's too thick, it will absorb moisture from the filling and the maamoul will become hard.
6

Bake at 400°F (200°C), first with heat from the bottom, then finish with heat from the top.