Luqaimat
Crisp balls of yeasted batter in date syrup. The Ramadan sweet of the Gulf.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Steep the saffron in a spoon of warm water and leave it.
Mix the flour, cornflour, yeast, sugar, cardamom and salt.
Add the yoghurt, warm water and saffron infusion and whisk to a smooth loose batter.
Leave it somewhere warm for an hour; the batter should rise and bubble.
Heat the oil to 170 °C and drop the batter in by the teaspoon, dipping it in water each time.
Fry in batches for three to four minutes, moving them with a slotted spoon, to a deep gold.
Drain on paper, pour over the date syrup and scatter with sesame. Serve at once.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.