An irresistible sweet made from balls of yeast leavened dough that are fried until crisp and golden then drizzled with date syrup and sprinkled with sesame seeds
| Created by | Spinneys |
| Prep time | 20 minutes |
| Chilling Time | 1 hour |
| Cook time | 10 minutes |
| Serves | 24 |
| Cuisine | Middle Eastern |
| Special Occasion | Ramadan |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 101 |
| Fat | 0.6g |
| Saturates | 0.1g |
| Protein | 4.2g |
| Carbs | 20g |
| Sugars | 8.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMix the flour, milk powder, instant yeast, corn flour, cardamom and salt in a large bowl. Gradually add the warm water to the dry mixture, combining to form a soft and sticky dough. Add more or less water, as needed.
Refrigerate for 1 hour.
Halve the dates.
Place the oil in a large pot or deep frying pan and heat to 160°C.
Using a teaspoon, scoop out a small amount of dough. Press a date halve into the dough and cover it completely with the dough. Repeat the process with the remaining dough and date halves. Fry the luqaimat, in batches, until golden then drain on kitchen paper towels.
Drizzle over date syrup or honey, sprinkle with sesame seeds and serve while still hot.
