Luqaimat

Ingredients

In a large mixing bowl, combine the flour, granulated sugar, salt, ground cardamom, ground saffron, and instant yeast.

Gradually add the warm water, mixing until a smooth, thick batter forms. It should be slightly thicker than pancake batter.

Cover the bowl with a clean cloth and let the dough rest in a warm place for about 1 hour, or until it doubles in size.

In a small saucepan, warm the date syrup or honey over low heat. If using, stir in the rose water and ground sesame seeds.

Keep the syrup warm until ready to use.

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Using a spoon or your hands, drop small spoonfuls of the batter into the hot oil. Fry the dumplings in batches to avoid overcrowding the pan.

Fry the luqaimat for about 3-4 minutes, turning occasionally, until they are golden brown and crispy.

Use a slotted spoon to transfer the fried dumplings to a paper towel-lined plate to drain excess oil.

While the luqaimat are still warm, drizzle them generously with the warm date syrup or honey.

Toss the dumplings gently to ensure they are evenly coated with the syrup.