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.