An easy way to make Maamoul Madd bil Eshta! This is a delightful Eid dessert for you to enjoy with family or guests and it comes together in less than an hour and uses ingredients I have readily available. The star of this dessert is Ontario milk as it delivers a tender semolina-based batter and also provides that milky cream centre that this delicious dessert is known for. @Ontario Dairy #InspiredByDairy #sponsored Maamoul Madd bil Eshta (Semolina Cake with Cream Filling) For the simple syrup: 1 cup sugar 3⁄4 cup water 1 tsp orange blossom water 1 tsp lemon juice For the batter: 1 1⁄2 cup semolina 1 cup all purpose flour 1/3 cup powdered sugar 1⁄2 tsp yeast 1⁄4 tsp baking soda 3⁄4 cup Ontario butter (or ghee), melted 1/3 cup Ontario whole milk For the cream: 2 cups Ontario whole milk 1⁄2 cup Ontario heavy whipping cream 6 tbsp corn starch 1 tsp orange blossom water (or vanilla) 1 tbsp butter (or ghee) for the dish 1/3 cup crushed pistachios Crushed pistachios for garnish To make the simple syrup, mix all the above ingredients in a small pot and let it come to a boil, lower heat to medium and take off the heat after 10 minutes and let it cool. To make the batter, mix all the above listed ingredients by hand until it comes together well. Set aside to rest for 30 minutes. In a non-stick pot off the heat, whisk together cold whole Ontario milk, heavy cream and corn starch. Place the pot on medium heat and keep whisking until thickened. Take it off the heat and whisk in orange blossom water. Set aside to cool down. Preheat oven to 400 F. Divide the batter in half. Using plastic wrap, mold one half of the batter to the baking dish (this will be the top layer later). Set it aside. Take the other half of the batter and press it down evenly and spread along the edges as well. Press in lightly the crushed pistachios. Pour over the cream and spread evenly. Place the mold from earlier on top of the cream and seal the edges. Bake for 15-20 minutes or until the top is golden. Pour over the cooled simple syrup while Maamoul is hot. Let it cool completely at room temperature. Garnish with pistachios and serve.