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Sweet Dumplings (Luqaimat)

Course Dessert
Cuisine Arabian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 25


  • 2 cups all purpose flour
  • 1 teaspoon dry yeast
  • 1 1/2 teaspoon sugar
  • Pinch of salt
  • 5 tablespoons mashed potato the secret of a lasting crunch
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon saffron
  • 1 1/4 cup warm water
  • Oil for deep frying I used sunflower


  • – Add saffron and cardamom to 1/4 cup warm water. Keep aside.
  • – Sift flour with salt and keep aside.
  • – In 3/4 cup warm water, add sugar and yeast. Keep aside for 5 minutes.
  • – To the flour add the mashed potato, saffron, and cardamom mixture, and stir.
  • – Gradually add the yeast mixture and keep on stirring, until the batter looks like cake batter, (different all-purpose flour brands require different amount of water.)
  • – Leave the batter to double in size, may take 30 to 40 minutes. The batter now should have bubbles, and be somewhat bouncy.
  • – Heat oil. 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 thump 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 dumplings around using a wooden spoon or spatula, this will make them cook evenly.
  • – When the dumplings are light brown, remove them from oil, and place them on kitchen paper.
  • – Pour your favorite syrup on top. The syrup should be at room temperature.
  • – You should serve these dumplings the same day you make them.