👨‍🍳 Instruktioner

1. 1

   In a small bowl, combine 1/4 cup of warm water with sugar and yeast. Let it sit for 5-10 minutes until foamy.

   💡 Proffstips: Ensure yeast is active.
2. 2

   In a large bowl, sift together the all-purpose flour, salt, and cardamom powder. If using, add the mashed potato.

3. 3

   Dissolve saffron in 1/4 cup of warm water. Add the activated yeast mixture, saffron water, and the remaining 1 cup of warm water to the dry ingredients. Mix until a sticky dough forms.

   💡 Proffstips: The dough should be thick and sticky, not runny.
4. 4

   Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.

5. 5

   Heat enough oil for deep frying in a deep pan or pot over medium-high heat to about 350°F (175°C).

   💡 Proffstips: Use a thermometer to ensure the correct oil temperature.
6. 6

   Grease your hands lightly with oil or water. Take small portions of dough (about a tablespoon) and carefully drop them into the hot oil.

7. 7

   Fry the luqaimat, turning them occasionally, until they are golden brown and crispy on the outside, about 3-4 minutes per batch.

   💡 Proffstips: Maintain a consistent oil temperature.
8. 8

   Remove the fried dumplings with a slotted spoon and drain them on paper towels.

9. 9

   Drizzle generously with date syrup or honey before serving.

   💡 Proffstips: Serve warm for the best texture.