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Crunchy Luqaimat Dumplings with Date Syrup

These crunchy luqaimat dumplings are a delightful dessert featuring a crisp exterior and a soft interior, coated in warm date syrup and garnished with sesame seeds.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 30 pieces
Course: Dessert
Cuisine: Middle Eastern
Calories: 80
Ingredients Method Notes

Ingredients
  

For the yeasted batter
  • 2 cups all-purpose flour Fresh flour preferred for best results.
  • 3 tablespoons cornstarch Helps maintain a light texture.
  • 2 teaspoons sugar
  • 1 teaspoon instant yeast Can substitute with active dry yeast.
  • 1/4 teaspoon ground cardamom Can substitute with a pinch of cinnamon.
  • 1/4 teaspoon fine salt
  • 1 1/4 cups lukewarm water
For frying
  • to taste vegetable oil Enough to fill a large saucepan about one third full.
For the coating and garnish
  • 1 cup date syrup Use warm for better coating.
  • 2 tablespoons sesame seeds Adds crunch and nuttiness.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, cornstarch, sugar, yeast, cardamom, and salt.
  2. Pour in the lukewarm water and stir until you have a thick batter that is smooth and sticky.
  3. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until nearly doubled.
Cooking
  1. Pour vegetable oil into a large saucepan to fill it about one third full. Heat the oil over medium heat until it shimmers, reaching about 350°F.
  2. Stir the risen batter well. Dip a 1/2-tablespoon measuring spoon in cold oil, scoop up some batter, and drop it into the hot oil.
  3. Fry 6 to 8 dumplings at a time, stirring often, until golden brown, about 2 minutes per batch.
  4. Lift the fried dumplings with a slotted spoon and move them into a bowl of date syrup, tossing gently to coat.
  5. Sprinkle with sesame seeds and serve immediately while still crunchy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 1 day but expect a loss of crunch. Freeze fried dumplings before coating for up to 1 month. Reheat for best texture.