Machmoum is an arabic dessert, which traditionally looks a little different – with pine nuts inserted into the balls to resemble a flower. Otherwise, you can roll them in coconut or crushed pistachio, but I decided to dip them into melted dark chocolate (because I’m just a tiny, little bit crazy about chocolate).
They are really yummy, super easy to make and just that bit different than your usual truffles or rum balls. Pistachio and rose is always a killer combo, and sneakily scraping the excess condensed milk from the tin with your finger brings out the gleeful child within – or maybe that’s just me!
You can also halve the recipe, if you prefer.
- 1 kg pistachio nuts, powdered
- 3¼ cups or 400g pure icing sugar
- 1 tin Nestlé Sweetened Condensed Milk
- 1/3 cup or 80ml rose water (you can try a teaspoon of rosewater essence instead)
- 1¼ cups or 200g pine nuts
- Extras to coat as preferred: desiccated coconut, crushed pistachios, pine nuts or melted chocolate
Blitz pistachio nuts in a processor (I used my Thermomix) until a fine powder forms.
Cover some trays in baking paper.
Gently hand-mix the pistachio powder, icing sugar, Nestlé Sweetened Condensed Milk and rose water until a dough just forms. Avoid over-mixing, or else the dough becomes oily.
Roll dough into small balls with your hands, coat balls with desired coating and place onto trays.
Place trays into the fridge to set for a few minutes, or if you’re using melted chocolate, until the chocolate sets hard. Enjoy!