@ifalekan07: 🌊 OLÓKUN INITIATION 🌊 we honor a sacred journey into the mysteries and blessings of Olókun, the Orisa associated with the depths of the ocean, abundance, mystery, and profound spiritual knowledge. Olókun teaches us that what is deepest is not always what is visible. The ocean carries mysteries beneath its surface, just as each person carries a destiny and spiritual potential that must be discovered, protected, and properly aligned. An initiation into Olókun is not simply a ceremony it is a commitment to spiritual discipline, respect for tradition, and a deeper relationship with the Orisa and one’s own path. May Olókun bring àlàáfíà, abundance, stability, wisdom, and protection to the initiated. May the journey ahead be guided with clarity, and may their destiny continue to unfold in alignment with Àṣẹ Olódùmarè. 🌊 Olókun má ṣàì bù kún wa. May the blessings of Olókun never be absent from us. Àború Àboyè Àbọ̀ṣíṣe. Àṣẹ Olódùmarè. Ogbo ato, asure Iworiwofun. 🙏🏽🌊 #olokun #olokun💙🐚⚓👑 #ase #worldwide #isese

Babalawo Ifalekan📿
Babalawo Ifalekan📿
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Monday 21 September 2026 10:58:14 GMT
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PISTACHIO KATAIFI CORNSTARCH COOKIES   #food #recipe #cookies #ramadan #kataifu #pistachio #cornstarch #chocolate #eid #ramadan2025   FILLING 25 g unsalted butter 100 g kataifi 150 g pistachio paste 50 g unsalted pistachios COOKIE DOUGH 125 g unsalted butter 75 g powdered sugar 16 g vanilla sugar (2 packets) 1 medium egg 225 g cornstarch 75 g flour (all-purpose flour) 3 g baking powder COATING milk chocolate GARNISH milk chocolate (melted using a double boiler) pistachio paste pistachios   Instructions Finely grind the pistachios in a food processor. Cut the kataifi into small pieces. Heat the butter (25 g) in a frying pan over medium heat. Add the kataifi and fry until golden brown. In a bowl, mix the fried kataifi with the pistachio paste and the finely ground pistachios. Let the mixture cool. Take portions of 8 g, press into small pieces, and place them on a sheet of parchment paper. Refrigerate. In a deep bowl, mix the melted butter, powdered sugar, and vanilla sugar. Add the beaten egg and mix well. Add the cornstarch, flour, and baking powder. Knead until smooth. Take 16 g of cookie dough, knead it, and roll it into a ball. Place it on a sheet of parchment paper. Flatten the ball in your palm and place a portion of the pistachio filling in the center. Fold the dough tightly around the filling and pinch it closed. Place the filled cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 190 °C for 10-15 minutes. Keep an eye on the baking time, as every oven works differently. Let the cookies cool completely. Melt the milk chocolate using a double boiler. Dip the cookies in the melted chocolate and place them on parchment paper. Decorate with thin lines of milk chocolate, pistachio paste, chopped pistachios. Tips: Ensure the kataifi turns a deep golden brown before mixing it with the pistachio paste. This gives a crunchy bite and a richer flavor. Stir continuously while frying to prevent burning. When forming the filling, press it together so it stays compact. This makes it easier to fill the cookies without the filling falling apart. The cookie dough should be soft and pliable, not crumbly. Make sure to wrap the cookie dough firmly around the filling and pinch it closed properly to prevent the cookies from bursting open during baking. Lightly grease your hands or use a bit of flour if the dough sticks to your fingers. Cornstarch-based cookies do not turn golden brown in the oven but remain quite pale. If the chocolate is too thick, add a small amount of sunflower oil (1 teaspoon) to make it more fluid. Use a piping bag or a small plastic bag with a snipped-off tip to create neat, thin lines of chocolate or pistachio paste on the cookies. Sprinkle the chopped pistachios immediately after dipping in chocolate so they stick well.
PISTACHIO KATAIFI CORNSTARCH COOKIES #food #recipe #cookies #ramadan #kataifu #pistachio #cornstarch #chocolate #eid #ramadan2025 FILLING 25 g unsalted butter 100 g kataifi 150 g pistachio paste 50 g unsalted pistachios COOKIE DOUGH 125 g unsalted butter 75 g powdered sugar 16 g vanilla sugar (2 packets) 1 medium egg 225 g cornstarch 75 g flour (all-purpose flour) 3 g baking powder COATING milk chocolate GARNISH milk chocolate (melted using a double boiler) pistachio paste pistachios Instructions Finely grind the pistachios in a food processor. Cut the kataifi into small pieces. Heat the butter (25 g) in a frying pan over medium heat. Add the kataifi and fry until golden brown. In a bowl, mix the fried kataifi with the pistachio paste and the finely ground pistachios. Let the mixture cool. Take portions of 8 g, press into small pieces, and place them on a sheet of parchment paper. Refrigerate. In a deep bowl, mix the melted butter, powdered sugar, and vanilla sugar. Add the beaten egg and mix well. Add the cornstarch, flour, and baking powder. Knead until smooth. Take 16 g of cookie dough, knead it, and roll it into a ball. Place it on a sheet of parchment paper. Flatten the ball in your palm and place a portion of the pistachio filling in the center. Fold the dough tightly around the filling and pinch it closed. Place the filled cookies on a baking tray lined with parchment paper. Bake in a preheated oven at 190 °C for 10-15 minutes. Keep an eye on the baking time, as every oven works differently. Let the cookies cool completely. Melt the milk chocolate using a double boiler. Dip the cookies in the melted chocolate and place them on parchment paper. Decorate with thin lines of milk chocolate, pistachio paste, chopped pistachios. Tips: Ensure the kataifi turns a deep golden brown before mixing it with the pistachio paste. This gives a crunchy bite and a richer flavor. Stir continuously while frying to prevent burning. When forming the filling, press it together so it stays compact. This makes it easier to fill the cookies without the filling falling apart. The cookie dough should be soft and pliable, not crumbly. Make sure to wrap the cookie dough firmly around the filling and pinch it closed properly to prevent the cookies from bursting open during baking. Lightly grease your hands or use a bit of flour if the dough sticks to your fingers. Cornstarch-based cookies do not turn golden brown in the oven but remain quite pale. If the chocolate is too thick, add a small amount of sunflower oil (1 teaspoon) to make it more fluid. Use a piping bag or a small plastic bag with a snipped-off tip to create neat, thin lines of chocolate or pistachio paste on the cookies. Sprinkle the chopped pistachios immediately after dipping in chocolate so they stick well.

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