Name: Crispy Luqaimat with Date Molasses
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 4 حصص
Cuisine: Gulf
Ingredients: 2 cup white flour; 2 tbsp cornstarch; 1 tsp instant yeast; 1 tsp sugar; 2 tbsp powdered milk; 0.5 tsp ground cardamom; 0.25 tsp saffron; 1 pinch salt; 1.5 cup warm water; 3 cup vegetable oil; 0.5 cup date molasses; 1 tbsp toasted sesame seeds

Instructions

Mixing the Dry Ingredients

In a large bowl, whisk together the flour, cornstarch, yeast, sugar, powdered milk, cardamom, and salt until the dry ingredients are well combined. · 2 min
Kneading and Aerating

Gradually add the warm water and soaked saffron threads, beating the batter by hand in a swift circular motion to incorporate air, until you get a soft, stretchy batter resembling thick cake batter. · 5 min
Proofing

Cover the bowl with a clean cloth or plastic wrap, and leave it in a warm, dark place to ferment and double in size. · 45 min
Shaping the Luqaimat

Heat the oil in a deep pot over medium heat. Gently deflate the batter with a spoon, then take a handful of batter and squeeze your hand to push small balls through between your thumb and index finger, scooping each with an oil-dipped teaspoon and dropping it carefully into the hot oil. · 5 min
Frying and Continuous Stirring

Continuously stir the luqaimat balls in a circular motion using a slotted spoon to ensure an even golden color, balanced heat distribution, and a crispy exterior on all sides. · 6 min
Sweetening and Serving

Remove the luqaimat from the oil and transfer them to a strainer to drain excess oil, then immediately arrange them on a serving platter, drizzle with date molasses, sprinkle with toasted sesame seeds, and serve hot. · 3 min

Nutrition / serving

340

cal

4.8

protein g

56.5

carbs g

11.2

fat g

Chef's tips

For the ultimate long-lasting crispiness, be sure to include cornstarch, avoid overheating the oil so the dough cooks through completely on the inside, and stir constantly in a circular motion while frying.