Luqaimat
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Servings
6 people
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Calories
555 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Luqaimat
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Luqaimat are delicious Middle Eastern fried mini doughnuts, very popular in Ramadan, and doused in a fragrant sugar syrup. SO good!
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Ingredients
For the sugar syrup:
- 2 cups sugar 400g
- 1 cup water
- Squeeze of lemon juice
- 1 tablespoon rose water
- 1 tablespoon orange blossom water
For the luqaimat:
- 1 cup flour 125g
- 1 tablespoon cornstarch (cornflour)
- 1 teaspoon sugar
- 1 1/2 teaspoon instant yeast
- 1/2 teaspoon baking powder
- pinch salt
- 1 tablespoon vegetable oil
- 1/2 cup lukewarm water (up to 3/4 cup if needed)
- vegetable oil for frying
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Instructions
For the sugar syrup:
- In a medium saucepan, combine the sugar, water and lemon juice. Set on a stovetop over medium high heat. Stir just to combine then let it be. If sugar isn’t dissolving you can stir a couple times but as soon as it starts to boil stop stirring.
- Once off the heat, stir in rose water and orange blossom water, and transfer to a bowl to cool.
For the luqaimat dough:
- Add the flour, cornstarch, sugar, instant yeast, baking powder, salt and oil to a large bowl. Slowly add in the lukewarm water (starting with 1/2 cup) until the mixture looks like cake batter, or a thick pancake batter. You may need to add up to 3/4 a cup of water. Cover the bowl and let it rise for 30 minutes.
- After the resting time is over, add enough vegetable oil to a saucepan to come up a few inches. Heat over medium high heat, then test the temperature by adding a drop of batter. If it floats too quickly, oil is too hot, if it takes a long time to start sizzling it needs to heat more.
- Place the batter into a large ziploc bag, and snip off the corner of the bag (a makeshift piping bag).
- Squeeze the bag gently and use kitchen scissors you dipped in oil (to prevent the batter sticking) to snip little teaspoon sized dollops of batter carefully into the oil (watch the video to see how to do this!)
To fry:
- Fry for a few minutes, moving the batter around in the hot oil with a slotted spoon to evenly cooked all the sides.
- Once golden brown, move to a paper towel lined plate to drain for a few seconds. Keep cooking the remaining batter in batches without overcrowding the oil.
- Drizzle the sugar syrup generously over the lugaimat and allow them to soak in the syrup for a few minutes (or place them in a bowl with the sugar syrup). Enjoy warm! Or room temp, still delicious.
Notes
- Storing Leftovers: Luqaimat are definitely best enjoyed fresh, but if you have leftovers, store them in an airtight container for a few days at room temperature.
- Leftover sugar syrup lasts very well in the fridge for a few weeks, and you can repurpose it in a lot of Middle Eastern desserts.
- You can also drizzle with date syrup instead of the sugar syrup, according to your preference!
Nutrition Information
Show Details
Calories
555kcal
(28%)
Carbohydrates
128g
(43%)
Protein
5g
(10%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
60mg
(3%)
Potassium
79mg
(2%)
Fiber
2g
(8%)
Sugar
101g
(202%)
Vitamin C
1mg
(1%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 128g | 43% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 60mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 101g | 202% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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