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 ?
More Arabic Dessert?
Crunchy Sweet Dumplings (Luqaimat)
- 1 cup all purpose flour
- 1 teaspoon sugar
- 1 tablespoons corn starch
- 1 teaspoon oil
- 1/2 teaspoon cardamom powder
- 3/4 cup warm water you may need less, depends on the flour you’re using
- 1/2 teaspoon dry yeast
- Pinch of saffron
- ** 2 cups oil for frying
- **For the syrup:
- 3 tablespoons date syrup
- 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.
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