Luqaimat (Sweet Dumplings)
Luqaimat are small, deep-fried dumplings that are crispy on the outside and soft and airy on the inside. They are typically drizzled with date syrup or a sweet sugar syrup and are a popular dessert, especially during Ramadan.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 1.5 cups Warm water(divided)
- 2 tsp Instant yeast
- 1 tbsp Sugar(for the dough)
- 0.5 tsp Salt
- 2 tbsp Cornstarch
- 0.5 tsp Cardamom powder(optional)
- 4 cups Vegetable oil(for deep frying)
- Date syrup or sugar syrup(for drizzling)
- Chopped pistachios or almonds(for garnish (optional))
👨🍳 Instructions
- 1
In a small bowl, combine 1/4 cup of warm water with the instant yeast and 1 tbsp of sugar. Let it sit for 5-10 minutes until foamy.
⏱️ 10 minutes - 2
In a large bowl, whisk together the flour, salt, cornstarch, and cardamom powder (if using).
💡 Tip: Cornstarch helps create a crispier exterior. - 3
Pour the foamy yeast mixture into the dry ingredients. Gradually add the remaining 1 1/4 cups of warm water, mixing until a smooth, thick batter forms. It should be like a thick cake batter, not too runny and not too stiff.
💡 Tip: You may need slightly more or less water depending on your flour. - 4
Cover the bowl with plastic wrap and a clean kitchen towel. Let the dough rise in a warm place for about 1 hour, or until doubled in size.
⏱️ 1 hour - 5
Prepare the syrup: In a saucepan, combine equal parts sugar and water (e.g., 2 cups sugar, 2 cups water). Add a squeeze of lemon juice. Bring to a boil, then simmer for 5-7 minutes until slightly thickened. Let it cool completely.
⏱️ 15 minutes💡 Tip: Cool syrup is essential for the contrast in temperature with the hot luqaimat. - 6
Heat about 3-4 cups of vegetable oil in a deep pot or Dutch oven over medium heat to 160°C (320°F).
💡 Tip: Using a thermometer is recommended for accurate oil temperature. - 7
To form the luqaimat, lightly oil your fingertips or a teaspoon. Take a small amount of dough, squeeze it between your thumb and index finger, and scoop it with the spoon or your finger, dropping it into the hot oil. Work in batches to avoid overcrowding the pot.
💡 Tip: Lightly oiling your hands or spoon prevents the dough from sticking. - 8
Fry the luqaimat for about 15-16 minutes, turning occasionally, until they are golden brown and puffed up. Adjust the heat if they brown too quickly.
⏱️ 16 minutes💡 Tip: Frying on medium heat ensures they cook through to the center. - 9
Using a slotted spoon, remove the fried luqaimat from the oil and immediately dip them into the cooled syrup for about 30 seconds to 1 minute, ensuring they are well coated.
💡 Tip: Don't leave them in the syrup for too long, or they will become soggy. - 10
Remove from the syrup and place on a serving platter. Garnish with chopped pistachios or almonds if desired. Serve warm.
💡 Tip: Luqaimat are best enjoyed fresh.
💡 Pro Tips
- ✓The secret to crispy luqaimat is the correct oil temperature and not overcrowding the pot.
- ✓Ensure the syrup is completely cool before dipping the hot luqaimat.
- ✓You can add a pinch of saffron or a drop of rosewater to the syrup for extra flavor.
🔄 Variations
- Some recipes include mashed potato in the dough for extra softness.
- Instead of syrup, they can be drizzled with honey or even chocolate sauce.