Crunchy on the outside, soft and airy in the middle, these luqaimat dipped in date syrup are sure to be a hit. Translating to "bite-sized" in English (from Arabic), these traditional desserts are especially popular during the Holy Month of Ramadan.
This recipe is courtesy of DubaiMoms.com.
- 125 Grams all purpose flour
- 2.5 Grams dry yeast
- 6.25 Grams sugar
- 1.25 Grams salt
- 12.5 Grams corn flour
- 1.25 Grams cardamom powder
- .5 Gram saffron
- 8.75 Milliliters warm water
- 12.5 Grams white sesame seeds
- 25 Milliliters date syrup (or honey)
- 250 Milliliters oil (for deep frying)
Add saffron and cardamom to 100 ml of warm water. Set aside.
Sift flour with salt and set aside.
Add sugar and yeast to 180ml of warm water and set aside for 5 minutes.
Mix flour and corn flour, saffron and cardamom mixture and stir. Gradually add the yeast mixture and keep on stirring, until the batter looks like cake batter.
Leave the batter to double in size, may take 30 to 40 minutes. The batter now should have bubbles, and be somewhat bouncy.
Take around a teaspoon from the batter, and carefully drop it in the oil. If it floats quickly, the oil is too hot.
Scoop the batter with your fingers (take around 1/2 tablespoon from batter), use your thumb to push the batter off your fingers and in the oil, or take 1/2 tablespoon from batter using a spoon and push the batter off it using another spoon.
After 1 minute of frying, move the luqaimat around using a wooden spoon or spatula, this will make them cook evenly.
When the luqaimat are light brown, remove them from oil, and place them on kitchen paper.
Pour the date syrup and sprinkle with sesame seeds.