United Arab Emirates / Dessert
Luqaimat
Crisp balls of yeasted batter in date syrup. The Ramadan sweet of the Gulf.
Ingredients
- Flour300 g
- Cornflour50 g
- Dry yeast7 g
- Yoghurt100 ml
- Warm water280 ml
- Sugar2 tbsp
- Ground cardamom1 tsp
- Saffron1 pinch
- Date syrup200 ml
- Sesame seeds30 g
- Oil for frying1 l
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Steep the saffron in a spoon of warm water and leave it.
Mix the flour, cornflour, yeast, sugar, cardamom and salt.
Add the yoghurt, warm water and saffron infusion and whisk to a smooth loose batter.
Leave it somewhere warm for an hour; the batter should rise and bubble.
Heat the oil to 170 °C and drop the batter in by the teaspoon, dipping it in water each time.
Fry in batches for three to four minutes, moving them with a slotted spoon, to a deep gold.
Drain on paper, pour over the date syrup and scatter with sesame. Serve at once.