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Shilpa

Date Maamoul

Date maamoul are buttery Middle Eastern cookies filled with a sweet, spiced date paste. Made with semolina dough, they’re tender, fragrant, and perfect for special occasions or a cozy treat with tea!
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Prep Time 4 hours 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 10 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the Dough:
  • 140 g Semolina ¾ cup
  • 25 g Vegetable Oil 2 tbsp
  • 50 g Butter (melted, unsalted) 3 ½ tbsp
  • 35 g powdered sugar ¼ cup
  • 12 g cornstarch 1 tbsp
  • 50 g all-purpose flour ⅓ cup
  • 25 g milk 1¾ tbsp
  • ½ tbsp vanilla essence
  • 1 tsp rose water/essence
For the Date Filling:
  • 100 g seedless dates ½ cup
  • ½ tbsp cinnamon powder
  • 1 tsp oil if needed

Method
 

Preparing the Dough
  1. In a bowl, combine semolina, oil, and melted butter.
  2. Mix well, cover with cling film, and refrigerate for at least 4 hours or overnight.
Making the Date Filling
  1. Blend seedless dates and cinnamon into a smooth paste. If the dates are too dry, add a teaspoon of oil to help with consistency.
  2. Divide the paste into 10 equal portions and roll them into balls. Lightly grease your hands with butter or oil if the paste sticks.
Assembling the Maamoul
  1. Remove the chilled semolina mixture from the fridge. If it’s too firm, let it rest at room temperature for 10–20 minutes.
  2. Stir in powdered sugar, cornstarch, and all-purpose flour with a spatula.
  3. Add milk, vanilla essence, and rose water. Mix gently to combine, but do not knead.
  4. Divide the dough into 10 equal portions and roll them into balls.
  5. Flatten each dough ball in your palm and place a date ball in the center.
  6. Carefully wrap the dough around the filling, sealing it completely.
Shaping and Baking
  1. If using a mold, press each filled dough ball into the mold, then gently release it onto a lined baking tray.
  2. If shaping by hand, lightly flatten each ball and place it in a lined cupcake tray before transferring it to the baking sheet.
  3. Bake in a preheated oven at 180°C/350°F for 20 minutes or until the cookies turn golden.
  4. Let them cool for 5 minutes before transferring them to a wire rack.
  5. Once completely cooled, dust with powdered sugar and enjoy!

Notes

Storage Instructions

  • Room Temperature: For up to 1 week.
  • Refrigerator: For up to 2 weeks.
  • Freezer: For up to 3 months. Thaw at room temperature before serving.

Tips for Perfect Maamoul

  • Resting the Dough in the fridge for a crumbly texture.
  • Avoid Overmixing
  • Lightly oil your hands to prevent sticking