Crunchy Sweet Dumplings Luqaimat - Most Arabs enjoy Luqaimat in the Holy month of Ramadan, it is one of the popular desserts made in that month. If you could peak in any Arab Women’s kitchen during the month of Holy Ramadan, you'll find a luqaimat batter resting on the kitchen table.
Making Crunchy Sweet Dumplings Luqaimat
I've posted a recipe of Sweet Dumplings before, but recently I've been getting e-mails asking me to make a lower calorie version.
To be honest, this dessert can only be fried. I tried to think of ways to make it lighter but unfortunately, I could not.
Luqaimat An Arabian Dessert
Instead, I made it easier to make and calculated the calories for you. Now you can make Luqaimat faster and be able to enjoy it in moderation.
With 46 calories per a Luqaimat, you can have six luqaimat with date syrup, which equals to 276 calories. Between you and me, I know that six luqaimats will never be enough :D. No one I know can control himself and just have six, in fact when these sweet crunchy dumplings are served the thoughts of calories or anything else leave your mind.
Two things left to know about these crunchy sweet dumplings luqaimat or sweet crunchy dumplings. Number one: You have to have these dumplings the same day, yes, it should be served fresh and by the next day or even after few hours, it loses the crunch.
Number two: The smaller you make them the tastier they get. Do not make a mini dumpling but a 2-inch-high and 2-inch wide luqaimat are perfect.
Usually, it served with date syrup but you can use honey or even maple syrup. There are many versions out there but this version is popular in the Gulf countries.
If your dumplings didn't turn out round shaped, don’t be discouraged, keep on trying and you’ll eventually have round ones. Good luck ?
Crunchy Sweet Dumplings (Luqaimat)
Ingredients
- 1 cup all purpose flour
- 1 teaspoon sugar
- 1 tablespoons corn starch
- 1 teaspoon oil
- ½ teaspoon cardamom powder
- ¾ cup warm water you may need less, depends on the flour you’re using
- ½ teaspoon dry yeast
- Pinch of saffron
- ** 2 cups oil for frying
- **For the syrup:
- 3 tablespoons date syrup
Instructions
- In a blender, add water and then the rest of ingredients. Blend well until you get a combined smooth batter.
- Pour in a bowl, cover, and let it double in size in warm place. May take an hour.
- In a deep frying pan, add oil and when hot reduce to medium heat.
- To test how hot the oil is, take a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.
- Dip a spoon in separate oil, then take a heaped teaspoon from batter, push the batter off it using another spoon. Careful while dropping the batter in oil.
- Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.
- When the dumplings are light brown, remove from oil, and place them on kitchen paper.
- Pour your favorite syrup on top (I’ve used date syrup). The syrup should be at room temperature.
- You should serve these dumplings the same day you make them.
Video
Nutrition
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Chris @ The Café Sucré Farine
No, I think you're right, I would not be able to stop at 6. They look wonderful. Don't even tell me how many calories 10 or 12 would be. I don't want to know 🙂
munatycooking
I know, they simply disappear in no time, they taste soooo good 🙂
Medeja
They look irresistible 🙂 I don't know I could have less than 10 😀
munatycooking
usually when I start eating them, I don't count how much I had 🙂
Angie (@angiesrecipess)
I would finish the whole bunch at one go, Muna. They are irresistible!
munatycooking
LOL, I agree 🙂
dina
they look yummy!
munatycooking
Thanks Dina 🙂
Ala
Muna, hello! I swear we have seen each other or interacted before on the blogosphere, but I can't recall where so I'm here to say hi again after stumbling across your delectable photo on TS. I kid not when I say that the drool was slipping right out the corner of my mouth--these look so. Fantastic. I am SUCH a fan of sweet fried bites, much more so than savory or salty ones! THANK you for sharing this, and it's great to see you again, yay!
munatycooking
Hi Ala, I think I have commented on your posts before! When I see good food I can't help but leave a comment 🙂 ... I'm glad you like my recipe, I hope you try it, I think you'll love it.
Rosa
Exquisite! A delightful treat.
Cheers,
Rosa
lubna
hey.. Oh i love luqaimat and we normally coat it with sugar syrup..
My aunty makes incredible ones where its crunchy on the outside still but once you bite into it, its nicely soaked with the syrup.. she never shares her secret :'(
Anyways just the other day i tried luqaimat from one of these street caravans where they sell karaks (tea) etc near the beach
And theres where incredibly delicious..
Wouldnt have expected it, it looks normal with the date syrup drizzled over it.. But
But but... once you take a bite, there is abit of a salty taste
and yes!! its CHEESE!!..
it was so beautiful.. the mix of sweet and savory
i examined the ball to see if there was any holes that maybe they squeezed in some cheese, but there wasnt at all. from my guess, i think it was kiri cheese (cream cheese)
NOW MY QUESTION IS..
would you like to experiment and share the recipe of that aswel too..
i just have no idea how they would have done it
coz it was a good ball shape
searched the internet and cant seem to find it..
Let me know, would be nice <3
something different
munatycooking
Hi Lubna, Thanks for your comment. I know what you are talking about, I had them and they tasted amazing. It's a similar to doughnuts dough, they just fill it with cream cheese and then fry it. I have never tried it before, but might give it a thought 🙂
Mashael A
Hello there!
Could I have your permission to use these images in a commercial work am doing right now?
please let me know with the email attached. Thanks very much! 😀
M
munatycooking
Hi Mashael, You can us the images if you give me the credit and provide my recipe link 🙂
Mae
Hello,
I always have an issue with lugaimat where by the time I cover them in date syrup and serve them they lose their outer crunch and just become squishy and too soft . What am I doing wrong ?
munatycooking
Hi, After frying the luqaimat do not cover them, allow the luqaimat to cool completely and then pour the date syrup. If you pour the cold syrup on hot luqaimat the syrup will cover the luqaimat and will allow the heat in the luqaimat to convert into steam which creates a softer outer layer.
Hina
I want to know I always turn up making extra batter. How do I store it to be made the next day? At room temperature or fridge?
munatycooking
Hi Hina, it is best to store the batter covered in the fridge, but because of the yeast, the batter might rise a lot, so make sure you place the batter in a deep bowl. Let the batter come to room temperature before using it. Hope this helped.
Hanan
our family has struggled to find the perfect luqaimat recipe..im delighted to say that this is the best recipe I have ever tried, it's perfect crunchy from the outside and beautifully spongy from the inside, I couldn't make one batch so I recommend going for double the ingredients because 12 isnt enough! I totally recommend glazing them with a date syrup! Absolutely love it😫
munatycooking
Hi Hanan, glad that you have enjoyed my Luqaimat recipe 🙂