Luqaimat

Luqaimat, also known as Loukoumades, are delightful little dessert balls that boast a crispy outside and a soft, fluffy inside. Soaked in aromatic cardamom-infused sugar syrup, these traditional Arabic treats are a favorite during festive occasions and family gatherings. Perfect for satisfying a sweet tooth, Luqaimat are easy to make and bring a touch of the Middle East to your kitchen.

Ingredients

🌾 1 cup all-purpose flour (such as King Arthur Flour)
🌽 1 tbsp corn flour
🌾 1 tbsp yeast (like Fleischmann's Active Dry Yeast)
🍚 1 tbsp sugar (preferably C&H Pure Cane Sugar)
🥛 1 tbsp milk powder (such as Nestlé NIDO Milk Powder)
🧂 1 pinch salt
🥄 1 tsp baking powder (e.g., Clabber Girl Baking Powder)
🌿 1 tbsp oil for dough mixture (e.g., Bertolli Extra Light Tasting Olive Oil)
💧 3/4 cup warm water
🍚 1 cup sugar (C&H Pure Cane Sugar recommended)
💧 1 cup water
🌿 4-5 pieces cardamom
🍋 1 tsp lemon juice (such as freshly squeezed or ReaLemon)
🥄 Cooking oil for deep-frying, enough to fill your frying pan halfway (e.g., Wesson Pure Vegetable Oil)

Instructions

1- Prepare the Dough:

• In a large glass bowl, mix 1 cup all-purpose flour, 1 tbsp yeast, 1 tbsp sugar, 1 tbsp milk powder, 1 tbsp corn flour, 1 tsp baking powder, and a pinch of salt.
• Add 1 tbsp oil and 3/4 cup warm water. Blend the contents thoroughly into a smooth, sticky batter.
• Cover the mixture with plastic wrap and let it rest for 30 minutes to rise and bubble up.

2- Prepare the Sugar Syrup:

• In a small metal pot, add 1 cup sugar, 1 cup water, 1 tsp lemon juice, and 4-5 pieces of cardamom.
• Cook over medium heat for 15-20 minutes, occasionally stirring until slightly thick for a thin syrup consistency.
• Discard the cardamom, then pour and cool the syrup completely over an ice bath or with ice in a glass bowl.

3- Fry the Dough:

• After the dough rests, stir it gently.
• Transfer the dough into a plastic bottle with a small hole in its cap.
• Heat cooking oil in a frying pan or wok over medium heat.
• Once hot, squeeze small dough balls into the oil, using scissors to cut the dough.
• Fry until light brown, remove with a slotted spoon and cool in a wire mesh strainer.
• Re-fry cooled balls in hot oil until they turn golden brown and crispy.

4- Coat with Syrup:

• Remove the crispy luqaimat from the oil and immerse them in cold sugar syrup.
• Let them soak for 1 minute, ensuring even coating.
• Extract from the syrup with a slotted spoon and let excess drip off.

Prep Time: 45 minutes (inclusive of dough resting time)
Cook Time: 15-20 minutes for syrup; 5-10 minutes for frying
Total Time: Approximately 1 hour, 10 minutes
Servings: Provides about 20-25 pieces, serving 4-6 people
Estimated Calories: 180 per serving
Proteins: 2g per serving
Fats: 7g per serving
Carbohydrates: 30g per serving
Equipment: Glass mixing bowl, Measuring cups and spoons, Plastic wrap, Small metal pot, Spoon for stirring syrup, Glass bowl, Plastic bottle, Scissors, Frying pan or wok (e.g., T-fal Nonstick Fry Pan), Slotted spoon/skimmer, Wire mesh strainer

Cooking Tips

• Using a plastic bottle to dispense dough ensures uniform size.
• Double frying results in a crispier exterior.
• Ensure syrup is cool before immersing hot luqaimat to prevent sogginess.

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Luqaimat