Gulf

Crispy Luqaimat with Date Molasses

Crisp and airy golden dough balls flavored with cardamom and saffron, drizzled with date molasses and toasted sesame seeds, the most celebrated Gulf dessert during Ramadan and festive gatherings.

1 h 5 min 4 servings 340 cal/serving Medium 5 views
Crispy Luqaimat with Date Molasses

Instructions

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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.