Semolina Cute Snacks Recipes

SEMOLINA CUTE SNACKS

Steps:

• First, put on your prettiest apron and flash your sweetest smile because you are all set to create a marvellous delight in your kitchen that you and your family are going to love!
• Now let's start off-- To prepare the dough, boil water in a large pot.
• Once it boils, lower flame and allow it to simmer.
• Take a bowl and mix semolina and sugar in it.
• Add it to the boiling water alongwith salt to taste.
• Stir it continuously (this is VERY IMPORTANT) as you add it and cook it until it becomes a thick mixture.
• Remove from flame.
• Allow it to cool.
• Knead the dough now to make it a little softer.
• Now start preparing the stuffing.
• To do so, take a large mixing bowl and in it mix together the freshly grated coconut, sugar and the cardamom powder.
• Heat this mixture on medium flame.
• Stir it continuously and cook until the mixture dries.
• Allow it to cool.
• Prepare balls out of the dough you had prepared earlier.
• Take a drop or two of ghee and apply it on your palms.
• Now carefully flatten each ball on your palm, or rather, in between your palms.
• Carefully, make a small non-pierced hole in the centre of each ball.
• Place a little stuffing on it and close the hole.
• Shape all balls likewise like flattened round cutlets.
• Heat ghee in a wok on high flame.
• Carefully, lower the semolina delights in the ghee and deep fry them on medium flame till they turn golden brown on either side.
• Remove onto clean paper towels to allow the excess oil to drain out.
• Now comes the part I love best- Garnish each delight with half a cashewnut for the mouth and red half cherries for 2 eyes!
• Ain't that pretty, eh!
• Eat'em, burp and smile with delight!
• Enjoy!

MOROCCAN SEMOLINA AND ALMOND COOKIES

Steps:

• Position racks to divide the oven into thirds, and heat it to 350 degrees. Line two baking sheets with parchment paper.
• In a bowl, whisk together semolina, almond flour, baking powder and salt.
• Put sugar in bowl of a stand mixer fit with a paddle attachment, or in a large bowl in which you can use a hand mixer. Finely grate lemon zest over sugar, then rub them together with your fingertips until sugar is moist and fragrant. Add eggs and beat on medium speed for 3 minutes. With mixer running, pour oil down side of the bowl and beat for another 3 minutes. Beat in vanilla and orange blossom water, if using. Turn off mixer, add half the dry ingredients and mix them in on low speed, then add the rest, mixing only until dry ingredients disappear into the dough, which will be thick.
• Sift some confectioners' sugar into a small bowl. For each cookie, spoon out a level tablespoon of dough, roll it between your palms to form a ball and dredge in sugar. Place balls 2 inches apart on the lined baking sheets, then use your thumb to push down the center of each cookie, pressing firmly enough to make an indentation and to cause the edges to crack.
• Bake for 14 to 16 minutes, rotating pans top to bottom and front to back after 8 minutes, or until cookies are ever so lightly colored: They will be golden on the bottom, puffed, dramatically cracked and just firm to the touch. Carefully lift the cookies off sheets and onto racks. Cookies will keep for about 4 days in a covered container at room temperature.