Photograph of the finished Luqaimat Emirati

Middle East · Bánh rán viên mật chà là nghệ tây

Luqaimat Emirati

50 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.8 lb
  • Photograph of Dry yeast Dry yeast 0.8 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 11.3 oz
  • Photograph of Cornstarch Cornstarch 5.6 oz
  • Photograph of Date honey Date honey 1 ½ cups
  • Photograph of Saffron threads Saffron threads 0.8 g
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Oil Oil 6 cups
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 2.8 oz
  • Photograph of Sugar Sugar 4.2 oz

Method

  1. 1 Mix the flour with cornstarch, yeast, yogurt, and water to form a thick paste, then let it rest for 2 hours.
  2. 2 The cornstarch in the batter gives the crust a long-lasting crispiness, while the wheat flour causes the crust to become soggy after a few minutes.
  3. 3 Simmer date syrup with saffron and cardamom, then let it cool slightly.
  4. 4 The Emirati version is dipped in date syrup instead of honey, resulting in a richer and darker flavor.
  5. 5 Using a wet spoon, scoop out small balls of batter and drop them into 170-degree oil, frying for 4 minutes until golden brown.
  6. 6 Remove from the water, then immediately dip into the syrup for 20 seconds and sprinkle with toasted sesame seeds.

With an appliance

  • Air fryer 45 min

    Replace step 5: drop the glue onto parchment paper, spray with oil, and steam in a 190-degree oven for 12 minutes.

Start cooking