Lebanese Macarouns

Lebanese Macarouns or Macaroons both are same but a little difference in spelling. Those have nothing to do with French Macarons just the name sounds like that. Lebanese Macarouns are made with flour, fine semolina and aniseed powder. When you bite them can feel a mixed flavor of ani seed powder, rose and orange blossom water. Not only in Lebanese cuisine these macarouns you can find in some other Middle eastern countries cuisine also.
                                                            But surprisingly this recipe is very much resemble to our Gavvalu recipe in Andhra Cuisine. Only thing we use cardamom powder to give flavor and make them in a small size, making process is almost same. This recipe I wanted to make for International BM, couldn't make it. So I wanted to post this for this month BM under 44 th Mega Marathon Bookmarks
Let's check the recipe.. 
INGREDIENTS:--
Flour (maida) ---  1 and half cups
Semolina   --- 1 cup (I used chiroti rava)
Sugar   ----  1/2 cup
Aniseed powder  ---   1 tab sp
Mahlab  --- 1/4 (I used badaam powder)
Baking powder  --- 1/2 tea sp
Sunflower oil  ----  1/3 cup
Water ---  1/2 cup
Salt a pinch
Oil for deep frying
                                                                    

FOR SUGAR SYRUP:--
Sugar  ---  2 and half cups
Water  --- 1and half cups
Lemon juice  --  1 tea sp
Rose water  ---  1 tea sp
Orange blossom water  --- 1 tea sp
METOD:--
1. In a large bowl mix all ingredients except water. Add little by little water and make a firm water. Leave this dough for at least one hour.
2. For sugar syrup add sugar and water in a sauce pan bring to a full boil in a medium heat till sugar dissolves.
3. Add lemon juice and cook syrup becomes thick (like badush syrup), then add orange blossom water, remove from heat and set a side.
                                                                      

4. To make Maakrouns take walnut size ball roll each ball in to a finger like shape.
5. Press each on cheese grater to give a pattern on the dough and roll it down with your finger, keep the dough rolled with out sealing the edges.
6. Deep fry the maakroun in hot oil till golden.
7. Remove from oil drain well and drop them in the syrup leave it at least for one minute then remove from the syrup.
Serve warm with tea or coffee...
Notes:--
1. Mahlab is an aromatic spice powder what we find in Middle eastern ciusine that is made with a type of cherry seed and some spices. I didn't find that in India so I replaced it with Almond powder. 
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