Luqaimat, also known as "Floats," are a beloved Middle Eastern and South Asian dessert. These airy, golden-brown dumplings are irresistibly light and crispy on the outside, with a delightfully soft interior. Their simple yet captivating flavour profile makes them a perfect treat for any occasion, from casual gatherings to festive celebrations. Traditionally served hot, often dusted with powdered sugar and perhaps a drizzle of date syrup or honey, Luqaimat offer a unique textural and taste experience unlike any other dessert. The subtle sweetness paired with a pleasing crunch makes them truly addictive.
Making Luqaimat might seem intimidating, but with our easy-to-follow recipe, you’ll be surprised by how simple it is to achieve these delectable delights in your own kitchen. Get ready to embark on a culinary journey as we guide you through each step of creating these perfect crispy Luqaimat, transforming ordinary ingredients into an extraordinary dessert.
Tools Needed
- Piping bag
- Large bowl
- Pot
- Frying pan
- Strainer
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Batter and Syrup
- Boil 3 cups of sugar and 1 cup of water until thickened. Add orange blossom water, lemon juice, and simmer until slightly thickened. Let it cool completely.
- Combine flour, starch, custard powder/baking powder, yeast, sugar, and salt in a bowl.
- Add lukewarm water, milk, and oil to the dry ingredients. Mix well with your hands until a dough forms. Add more water gradually if needed.
- Cover the dough and let it rise for 30 minutes to 1 hour. (In this video, they let it rise for 3-4 hours)
Step 2. Fry the Luqaimat
- Fill a piping bag with the dough and pipe small, round shapes onto a baking sheet.
- Heat oil in a pan over medium heat. Fry the Luqaimat until lightly golden, not browned. Remove and set aside to cool.
- Reheat the oil and fry the Luqaimat again on low heat until golden brown and crispy. Remove and drain on a wire rack or strainer.
Step 3. Soak and Serve
- Once cooled slightly, gently drop the Luqaimat into the cold syrup. Stir to coat evenly. Let them soak for a few minutes.
Read more: Easy Basbousa Recipe: Authentic Middle Eastern Dessert
Tips
- Make sure your syrup is cold before adding the Luqaimat.
- For extra crispy Luqaimat, fry them twice.
- To restore shine after a few days, re-dip the Luqaimat in the syrup.
Nutrition
- Calories: approximately 600-700
- Fat: 30-40g
- Carbs: 80-90g
- Protein: 5-7g
FAQs
1. What is the secret to getting crispy Luqaimat?
The key is using a good quality oil at the right temperature (around 350°F/175°C). Don't overcrowd the pan, and ensure the dough balls are properly rested before frying.
2. Can I make the Luqaimat dough ahead of time?
Yes! The dough can be prepared a few hours in advance and refrigerated. Just bring it to room temperature before frying for optimal results.
So there you have it – your perfectly crispy Luqaimat! Enjoy these delightful treats with family and friends, savoring the sweet reward of your culinary efforts. Happy baking!