Instructions

1. Creaming Ghee and Sugar

   In a deep bowl, beat the ghee thoroughly with the powdered sugar using a whisk until light in color and fluffy and creamy in texture. · 3 min
2. Rubbing in the Flour

   Add the flour, toasted powdered milk, and half a teaspoon of ground cardamom to the mixture, then rub the flour with the ghee using your fingertips until the fat is fully absorbed and the mixture resembles breadcrumbs. · 4 min
3. Resting the Dough

   Gradually sprinkle the cold water and gently bring the dough together without kneading until it just holds, then cover it and place it in the refrigerator to rest. · 15 min
4. Preparing the Date Filling

   Knead the date paste with the spoonful of melted ghee and a pinch of cinnamon, then shape the filling into small, uniform, hazelnut-sized balls. · 5 min
5. Stuffing the Ma'amoul

   Divide the dough into balls slightly larger than the date balls, make an indentation inside each ball, insert the date filling, and seal well before rolling smooth. · 6 min
6. Molding and Shaping

   Place each ball into a wooden ma'amoul mold or press to imprint the distinctive pattern, then arrange them on a baking sheet lined with parchment paper. · 4 min
7. Baking

   Bake the ma'amoul in a preheated oven at 180°C (350°F) on the middle rack for 12 to 14 minutes until the bottoms are golden, then turn on the top broiler for one minute to give the tops a faint golden color. · 14 min
8. Cooling and Serving

   Remove the ma'amoul from the oven and let it cool completely on the baking sheet without moving it to prevent it from crumbling before serving. · 10 min

Nutrition / serving

Chef's tips