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INGREDIENTS NEEDED:

• 2  Cups of fine semolina
• 2 cups of flour
• 3 tsp of ground aniseed
• 2 teaspoons quick rise dry yeast
• 1/2 cup of vegetable. oil
• 1 small can of Nestle cream
• 1-1/2   cups of water more if needed to form a soft dough.
• Vegetable oil for frying

Sugar syrup:

• 2 cups of sugar
• 1 cup of water
• 1 tsp of fresh lemon juice
• 1 tsp of rose water

PREPERATION:

• In a bowl combine the semolina,  ground aniseed, flour and yeast and mix together.  Add the can of cream and the oil a little a time and mix it well.
• Add  the water  a little at a time and knead into a soft and elastic dough. Cover the dough with a damp cloth and leave for 1 hour.
• Start to prepare the syrup (mix all the ingredients in a small pan, then bring to a boil.  Once it boils turn to low heat and keep hot to drop the macaron in.
• Divide the dough into 45-50 equal pieces or more if you like smaller ones. Shape into finger shapes roughly 3-4 inches, with your fingers press the dough and roll on the inside of a colander to form shape and make a bubbly indents, place on a tray and repeat for the rest.
• In a frying pan heat 4 cups of vegetable oil.  One its hot gently drop macaron (8-12 at a time) in hot oil and fry until golden brown.  Remove with a slotted spoon and drop into the hot syrup( leave in syrup until next patch is ready ).  And repeat for rest of the macaron’s the same way.
• Remove from syrup and place on a serving tray. Serve at room temperature with coffee.