Luqaimat is one of the most famous Arabic desserts, that's crunchy on the outside and soft and airy on the inside. Serve this incredible dish this Ramadan!
Keyword Crunchy Luqaimat, Sweet Dumplings
Prep Time 10minutes
Cook Time 20minutes
Dough resting time 1hour
Total Time 1hour30minutes
Author Muna Kenny
2cupsall purpose flour
5tablespoonsmashed potatothe secret of a lasting crunch
1 ¼cupwarm water
Oil for deep fryingI used sunflower
Add ¼ cup warm water to saffron and cardamom, mix and keep aside.
Sift flour with salt and keep aside.
In ¾ cup warm water, add sugar and yeast. Keep aside for 5 minutes.
To the saffron and cardamom mixture add the mashed potato and mix well.
Add the previous mixture to the flour and mix with your hand or a whisk. Gradually pour the yeast mixture and keep on stirring, until the batter looks like cake batter.
Leave the batter to double in size, may take 40 minutes to an hour depending how hot or cold is your kitchen. After resting, the batter should have bubbles, and be somewhat bouncy.
Whisk the batter for a few seconds.
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 ½ tablespoon from batter), use your thump to push the batter off your fingers and in the oil, or dip a spoon in cold oil then take ½ tablespoon from batter and pour it in the hot oil.
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.
You can use honey instead of date syrup to pour over the luqaimat.
Use any type of potatoes except sweet potatoes.
Do not use olive oil or olive oil mixed with canola oil to fry the dumplings.
This post was published in 2012 but is updated with more information and a video.