Crunchy Sweet Dumplings (Luqaimat) Recipe
Most Arabs enjoy Luqaimat in the Holy month of Ramadan, it is one of the popular desserts made in that month. If you could peak in to Arabs kitchen in that particular month, you’ll find a luqaimat batter resting on a kitchen table.
I’ve posted a recipe of Sweet Dumplings before, but recently I’ve been getting e-mails asking me to make a lower calorie version.
To be honest, this dessert can only be fried. I tried to think of ways to make it lighter but unfortunately, I could not.
Instead, I made it easier to make and calculated the calories for you. Now you can make Luqaimat faster and be able to enjoy them while being moderate.
With 46 calories per Luqaimat, you can have six luqaimat with date syrup, which equal to 276 calories. I believe it is easy to find a place for these sweet dumplings in a 1500-calorie diet.
Between you and me, I know that six luqaimats will never be enough
Crunchy Sweet Dumplings (Luqaimat)
Makes 20 luqaimat. 46 calories per one luqaimat.
- 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
- For the syrup:
- 3 tablespoons date syrup
- In a blender, add water and then the rest of ingredients. Blend well until you get a combined smooth batter.
- Pour in a bowl, cover, and let it double in size in warm place. May take an hour.
- In a deep frying pan, add oil and when hot reduce to medium heat.
- 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.
- 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.
- Move the dumplings around using a wooden spoon or spatula, this will make them cook evenly.
- When the dumplings are light brown, remove from oil, and place them on kitchen paper.
- Pour your favorite syrup on top (I’ve used date syrup). The syrup should be at room temperature.
- You should serve these dumplings the same day you make them.
* If your dumplings didn’t turn out round shaped, don’t be discouraged, keep on trying and you’ll eventually have round ones.