Luqaimat — Emirati Sweet Dumplings

Shopping list

• 250 g plain flour

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• 2 tbsp cornflour

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• 1 tbsp caster sugar

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• 1.5 tsp instant dried yeast

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• 0.5 tsp salt

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• 0.5 tsp ground cardamom

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• 1 pinch saffron threads — soaked in 1 tbsp warm water

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• 250 ml warm water — approximately

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• 1 l vegetable oil — for deep frying

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• 150 ml date syrup or runny honey — for drizzling

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• 1 tbsp sesame seeds — toasted, for garnish

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Step by step

1. 1

   In a large mixing bowl, whisk together the plain flour, cornflour, caster sugar, yeast, salt, and ground cardamom.

2. 2

   Add the saffron with its soaking water, then gradually pour in the warm water, stirring continuously to form a smooth, thick batter with the consistency of double cream. Add a little more water if needed.

3. 3

   Cover the bowl with a clean tea towel and leave in a warm place for 1–1.5 hours until the batter has doubled in volume and is bubbly on the surface.

4. 4

   Heat the vegetable oil in a deep, heavy-based saucepan or deep-fat fryer to 180°C. Test with a small spoonful of batter: it should sizzle and rise to the surface immediately.

5. 5

   Lightly oil your hands or use two teaspoons. Scoop a walnut-sized portion of batter and carefully drop it into the hot oil. Repeat, frying 5–6 dumplings at a time; do not overcrowd the pan.

6. 6

   Fry for 3– 4 minutes, turning occasionally with a slotted spoon, until the dumplings are deep golden brown and puffed up.

7. 7

   Remove with the slotted spoon and drain on kitchen paper. Repeat with the remaining batter.

8. 8

   Arrange the warm luqaimat on a serving platter, drizzle generously with date syrup or honey, and sprinkle with toasted sesame seeds. Serve immediately while hot and crisp.