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Date confectionery (Mandu Kwa)



Date confectionery (Mandu Kwa)
Date confectionery (Mandu Kwa)

© ZDG

This refined confectionery is easy and quick to prepare. Inside a core of dates, walnuts and cinnamon; outside a spelled sesame wrapper, coated with ginger, lemon and syrup. Together, this combination results in a breezy, fresh pastry with a crisp bite. It should be stored in a bowl (without lid) and consumed within 3 to 4 days.

Ingredients for about 20 pieces

For the date confectionery

  • 125 g spelled flour
  • 65 g Medjool dates – core
  • 50 g of walnuts – finely chop
  • 1 organic lemon – wash hot and use ½ lemon
  • 5 tbsp sesame (optional for wrapping)

Liquid ingredients and spices

  • 3 tablespoons of sesame oil
  • 1 tbsp coconut oil
  • 20 g Yaconsirup
  • 1 Msp. Cinnamon
  • 1 Msp. Ginger powder
  • 1 pinch of crystal salt

preparation

Preparation time approx. 40 minutes

Boil a small pot of water and briefly blanch the dates. Drain the liquid and stamp the dates into a mush. Then fold in the tree nuts and season with cinnamon. From the mass of about 20 small balls form – about the size of a fingertip – and set aside.

Preheat the oven to 180 ° C convection and provide a tray with baking paper.

Sift the flour into a bowl, add salt and knead the sesame oil in drops until a smooth dough is formed. Then roll this into larger balls (Ø 4 – 5 cm).

Use your index finger to press a recess into each ball, into which a small ball of a ball is then placed. Close again with the sesame oil dough and place on the baking tray. Brush the balls with coconut oil and bake for 20 minutes.

In the meantime mix the yacon syrup with ginger and the lemon. Brush the balls with it after baking, if necessary, roll it in sesame seeds and then put it into the oven again for 3 minutes to get a nice tan.

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