Semolina in Its Best Form: Finger Dessert
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Preparation Time15 mins
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Cook Time25 mins
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Those who love syrupy but practical desserts will fall in love with this finger dessert. This beautiful finger dessert, which is very easy and quick to make, will delight your stomach with its light taste. You will see that it adds flavor, especially if you serve it after cooling it in the fridge. The easy-to-prepare and easily-shaped semolina dough is not enough; you add more semolina to it and it tastes absolutely wonderful. Its consistency melts in the mouth and it absorbs its sherbet completely. Here is a delicious finger dessert recipe that you can prepare with your tea, after iftar during Ramadan, or as a treat during holidays!
It is very easy to prepare and shape the dough. The most important trick is to combine the dessert while it is hot and the sherbet when it is cold. Otherwise, it will not absorb its sweet syrup. Then go straight to the kitchen! Let the flavor show begin!
Ingredients
Follow the directions
1
Stepafter-adding-the-water-and-sugar-required-for-the-syrup-into-a-pot-stir-until-the-sugar-dissolves-and-turn-on-the-stove-after-the-syrup-starts-to-boil-boil-it-for-another-10-minutes-add-lemon-juice-turn-off-the-stove-and-let-it-cool
2
Steptake-all-the-ingredients-required-for-the-dough-except-flour-in-a-bowl
3
Stepadd-the-flour-little-by-little-and-knead-until-you-get-a-dough-that-does-not-stick-to-the-hand
4
Steptake-walnut-sized-pieces-from-the-dough-you-prepared-and-roll-them-in-your-hands-to-shape-them-into-cylinders
5
Steptake-5-tablespoons-of-semolina-on-a-plate-and-after-coating-the-dough-you-have-prepared-in-the-semolina-place-it-on-a-baking-tray-lined-with-baking-paper
6
Stepbake-in-a-preheated-oven-at-180-degrees-for-20-minutes-until-the-tops-are-golden-brown-and-as-soon-as-you-take-it-out-of-the-oven-put-your-dessert-in-a-baking-dish
7
Steppour-the-cooled-sherbet-over-the-hot-dessert-and-leave-it-at-room-temperature-until-the-sherbet-is-completely-absorbed
8
Stepyou-can-serve-your-finger-dessert-soaked-in-syrup-by-sprinkling-powdered-pistachios-or-coconut-on-top-bon-appetit
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