This Luqaimat recipe is for a popular dessert served in the Holy month of Ramadan. Luqaimat is sweet dumplings and has a little similarity to donuts, except it is crunchy from the outside. The sweet dumplings are mostly served with date syrup, but you can experiment with your favorite syrup.
How to make Luqaimat recipe with custard
The original sweet, crunchy dumplings do not include custard in its recipe, but with time people added different flavors and ingredients to this dessert. In this recipe, I have used custard powder to add more flavor and body to the Luqaimat.
Making the Luqaimat is super easy; all you have to do is to mix all the ingredients together and whisk until there are no lumps in the batter.
Cover the batter and keep it aside for at least one hour and a half. This step is crucial, and it helps the Luqaimat to puff while frying and fry evenly.
Can I make Luqaimat in advance?
Unfortunately, this Luqaimat recipe cannot be prepared ahead of time; in fact, you should consume it the same day you make it. Like donuts and other fried pastries, these sweet dumplings will not hold the same texture nor tastes for long hours. That is why in the month of Ramadan it is fried an hour or two before breaking the fast.
What flavor of custard powder to use
For this Luqaimat recipe, use vanilla flavored custard powder. Later if you wish to experiment, I will suggest the butterscotch flavor. However, I have used vanilla because I’m using another flavoring like saffron and cardamom and the vanilla custard flavor is not strong enough to kill the other flavors in Luqaimat.
How to serve Luqaimat
Usually, it served with Arabic coffee (Qahwah), and if you are in invited over lunch and dinner by an Arab family, it will be served with another Arabic dessert.
These sweet dumplings are out of this world, and one will never be enough, so careful and keep track of how many you are consuming.
Other Luqaimat recipes:
Luqaimat Recip with Custard Powder
- 1 cup all-purpose flour
- 2 teaspoon custard powder “vanilla.”
- 1 teaspoon sugar
- 1 teaspoon oil
- ½ teaspoon dry yeast
- ½ teaspoon baking powder
- ¼ teaspoon cardamom powder
- ¼ teaspoon saffron threads crushed
- ¾ cup of warm water you might need less.
- 2 cup oil or enough for deep frying
- *Keep around three tablespoon oil in a small separate bowl to help in forming the balls.
- *Date syrup or your favorite syrup to pour over the luqaimat.
- In a small bowl, mix the warm water with cardamom powder, sugar, dry yeast, and saffron. Keep aside for 5 minutes.
- In a mixing bowl, add the flour, custard powder, and baking powder. Mix well.
- Add the wet ingredients gradually and while whisking to the flour. Whisk for two minutes until there are no lumps.
- The batter should be thinner than pancake batter and in pouring consistency.
- Cover the bowl and let the batter rise for 1 and a half hours to two hours.
- In a deep-frying pan add enough oil to cover the dumplings or luqaimat.
- 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 the 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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