Arabian Sweet Dumpling Luqaimat | Crunchy Sweet Balls | with step by step photos and video. A kind of Arabic sweet dumpling. Very famous dish that the Emaratis enjoy during Ramadan or other times. Pretty easy to make, this dessert takes minimal ingredients, yet tastes absolute awesome.
They are soft and airy on the inside and has a good crunch on the outside, it is served with date syrup, sugar syrup, chocolate syrup or maple syrup also. This can both be served as a dessert or as a snack. Traditionally they are served while still warm.
Tip 1: You have to serve these dumplings fresh and by the next few hours, it loses the crunch.
Tip 2: The smaller you make them the tastier they get. Do not make a mini dumpling but a 2-inch-high and 2-inch wide luqaimat are perfect.
How to make Arabian Sweet Dumpling Luqaimat ?
Arabian Sweet Dumpling Luqaimat | Crunchy Sweet Balls | with step by step photos and video. As in Dubai, they tend to serve more with date syrup than with honey, I have included the store bought chocolate syrup in my recipe. Mix all the ingredients together and allow it to rest for 20 minutes. The yeast in the dough doubles the size of the dough. The dough is transferred to a piping bag and is dropped into the hot oil.
If your dumplings didn’t turn out round shaped, don’t be discouraged, keep on trying and you’ll eventually have round ones.
Furthermore, do check our other dessert collections also.
Arabian Sweet Dumpling LuqaimatCourse: DessertCuisine: ArabianDifficulty: Easy
Arabian Sweet Dumpling Luqaimat Recipe| Crunchy Sweet Balls | with step by step photos and video. A kind of Arabic sweet dumpling.
1/2 cup All-purpose flour/Maida
1/4 cup + 2 tsp Luke-Warm Water (you may need less, depends on the flour you’re using)
1/2 tbsp Corn flour
1/2 tbsp Instant Dry Yeast
1/4 tbsp Sugar
1/2 tsp Baking powder
1/2 tbsp Oil + Oil for Frying
3 tbsp Chocolate Syrup
- Firstly, add 1/4 cup of luke-warm water in a bowl. Add-in 1/2 tbsp yeast and 1/4 tbsp sugar to the water.
- Mix well until sugar dissolves.
- Now add in 1/2 cup maida flour, 1/2 tbsp corn flour, 1/2 tsp baking powder and start kneading.
- Gradually add 2 tsp water and mix well. You may need less or more water, depending on the flour you’re using.
- Then add 1/2 tbsp oil. Mix well.
- Cover and allow to rest for 15 to 20 minutes in a warm place till it has doubled in size.
- After 20 minutes, the dough has doubled in size. Mix to release the air bubbles.
- Now heat oil in a kadai or pan and drop the batter by spoonful. Alternatively you can drop the batter in a zip lock bag. Cut out the corner of the bag and push to get a small ball of the batter. Cut this batter using a scissor & drop this ball immediately in oil.)
- Roll the dropped balls with a slotted spoon in oil for even cooking. Fry till they are dark golden brown in color. Remove from oil.
- Place them in a serving bowl and pour the chocolate syrup on top.
- You may need less or more water, depending on the flour you’re using.
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