These well-known crunchy dumplings are sure to be gobbled up by your entire family.
2 cups flour
1 tbsp sugar
1 tbsp yeast
1 tbsp powdered milk
2 tsp cardamom powder
1 pinch saffron
1/4 cup oil
2 tbsp yoghurt
1 cup water
Oil for frying
In a deep bowl, mix the flour, sugar, powdered milk, cardamom, saffron, and yeast.
Create a "well" in the dry mixture and add the water, oil, eggs, and yoghurt. Mix until all the ingredients are incorporated and the consistency is similar to pancake batter.
Cover the bowl and place in a warm place for an hour or until it doubles in size.
After the dough has risen, beat it with your hand or a spoon to deflate it.
In a frying pan add enough oil for deep frying and heat it.
Once the oil has heated, take a scoop of the dough with your hand and drop it into the oil (drop it close to the oil so that the oil doesn't splash on you) - or using 2 tablespoons, scoop the dough with one spoon and use the other spoon to drop the dough into the oil.
Fry the dough balls until they are golden brown and place them on kitchen napkins to absorb any excess oil.
Usually, luqaimat are enjoyed with date syrup, but you can also eat them with honey, simple syrup, powdered sugar, Nutella etc.
Image credit and recipe: www.cookpad.com