The Luqaimat recipe, which is a type of arabic sweet dumpling, is a popular meal among Emaratis during Eid and other occasions. This dessert is simple to create and uses only a few ingredients, yet it tastes fantastic.
If you've ever visited a traditional souq where traditional Arabs sell their wares, you're bound to see this Luqaimat Recipe, Arabic Sweet Dumpling, being prepared on a large skillet by them. It's fascinating to observe how quickly they remove the dough and place it in the hot oil.
- 1 cup all purpose flour
- ½ tsp instant yeast
- ½ cup milk powder
- 2 tbsp sugar
- ½ tsp cardamom powder
- pinch of saffron
- lukewarm water as neededapproximately 1/3 cup
- oil for deep frying
- 1/2 cup date syrup or more for dressing
- 1 tbsp sesame seeds for spinklin
In a mixing bowl, combine all-purpose flour, yeast, milk powder, sugar, cardamom powder, and saffron.
To make a sticky batter, slowly add water while gently combining with your hand. The mixture will resemble dough rather than batter. It reminds me of a thick medu vada batter.
Allow it rest for a couple of hours in a warm area, covered with a muslin cloth, until it has doubled in size.
Drop the batter by spoonfuls into the hot oil. (Dipping the spoon in water between drops prevents the batter from adhering to the spoon and makes dropping the batter easier.) Alternatively, the batter can be placed in a zip lock bag.
Cut a little ball of batter out of the corner of the bag and push it into your hand. Drop this ball into the oil as soon as possible. You can avoid sticking by dipping your hand in water.)
To ensure consistent cooking, roll the dropped balls in oil using a slotted spoon. Fry them until they're a dark golden brown color. Place on a kitchen towel after removing from the oil.
Pour the date syrup over them and sprinkle with sesame seeds in a serving bowl.
Enjoy while it's still warm.