Luqaimat: Crunchy Sweet Dumplings

  December 26, 2021   Read time 1 min
Luqaimat: Crunchy Sweet Dumplings
“The key to the perfect luqaimat is the crunch test – and the key to the crunch is in the frying, the temperature of the oil, as well as the mix".


  • For the syrup:
  • 1 cup all purpose flour
  • 1 teaspoon sugar
  • 1 tablespoons corn starch
  • 1 teaspoon oil
  • 1/2 teaspoon cardamom powder
  • 3/4 cup warm water (you may need less, depends on the flour you’re using)
  • 1/2 teaspoon dry yeast
  • Pinch of saffron
  • 2 cups oil for frying
  • 3 tablespoons date syrup or honey



1. In a blender, add water and then the rest of ingredients. Blend well until you get a combined smooth batter.

2. Pour in a bowl, cover, and let it double in size in warm place. About an hour.

3. In a deep frying pan, add oil and when hot reduce to medium heat.

4. To test how hot the oil is, take a teaspoon from the batter, and carefully drop it in the oil, if it floats quickly, the oil is too hot.

5. Dip a spoon in separate oil, then take a heaped teaspoon from batter, push the batter off it using another spoon. Careful while dropping the batter in oil.

6. Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.

7. When the dumplings are light brown, remove from oil, and place them on kitchen paper.

8. Pour your favorite syrup on top. The syrup should be at room temperature.

9. You should serve these dumplings the same day you make them.

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