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Eggless Maamoul


For The Outer Dough

  • Butter-1/4 cup
  • Ghee-1/4 cup
  • Oil-1/4 cup
  • Milk-1/8 cup
  • Powdered Sugar-1/4 cup
  • Milk Powder-1/4 cup
  • Vanilla-1/4 tsp
  • Instant Yeast-1/4 tsp
  • Ground Fennel-1/4 tsp
  • Cardamom Powder-1/4 tsp
  • Ground Fennel-1/4 tsp
  • Cardamom Powder-1/4 tsp
  • Flour-2 1/4 cups

For The Filling

  • Date Puree-250 gm
  • Butter-2 tbs
  • Cardamom Powder-1/4tsp



  • Cream together butter, ghee and oil.
  • Add milk and beat.Now add powdered sugar and milk powder and beat until creamy.
  • Add in vanilla, yeast, fennel and cardamom powder and beat well.
  • Finally add in the flour and mix to form a soft dough. The dough may be slightly sticky.
  • Cover and set aside for 1 hour.
  • Mix together the dates puree, butter and cardamom to make a soft dough.
  • If using dates, heat butter and add the pitted dates and cardamom powder to it.
  • Cook until the dates are soft enough to be mashed.
  • Mash to form a soft dough. Allow it to cool completely.
  • Divide the dough and the filling into 30 equal portions.
  • Preheat oven to 220°C.
  • Take one portion of the dough, flatten it and place one portion of the filling. Gently close the dough over the filling and arrange on a greased baking tray.
  • Once the tray is full, bake in oven for 10 minutes or until the bottom is golden.
  • Now shift the tray to the top most rack and set oven in grill or broiler mode.
  • Bake until the top is golden. It will take 2-4 minutes.
  • Remove from oven and allow it to cool completely before transferring to a wire rack because the cookies are very delicate.
  • Store in airtight jar.