How to make Luqaimat at home with ease
Luqaimat, or what is also known as the bite of the judge, dumplings, or float, is one of the most famous types of oriental sweets, and it is found in almost all Arab countries, according to the name.
Luqaimat is famous for its small size, golden color, and sweet taste. It is one of the easy sweets to make, but some minor mistakes in the ingredients or in the method of preparation are what make its dough more soft than required, or its color darker than what we want. In the following article, we will learn how to prepare luqaimat in simple steps.
How the values work
You can easily make golden and crunchy Luqaimat by following these steps:
setup duration 110 Accurate
cooking time 15 Accurate
6 Individuals
Luqaimat components
- 3 cups of flour (flour).
- 3 tablespoons of oil.
- 3 tablespoons of starch.
- A tablespoon of yeast.
- A tablespoon of sugar.
- Two tablespoons of milk powder.
- A tablespoon and a half of custard.
- A teaspoon of vanilla.
- A teaspoon of baking powder.
- Half a teaspoon of salt.
- A cup and a half of warm water.
- ¾ cup of curd.
How to prepare
- In a deep bowl, first place the dry ingredients, namely flour, starch, milk powder, custard, baking powder, vanilla, and salt.
- Mix the dry ingredients well.
- In a glass cup we put the sugar with the yeast and half a cup of warm water.
- We mix yeast and sugar with water, and leave it to ferment after covering the cup.
- After a few minutes, the yeast will form a thick layer of bubbles at the top of the cup, and pour it over the mixture of dry ingredients
- Add the curd to the mixture, then the oil and stir the mixture well.
- Gradually add a cup of warm water to the mixture, while continuing to stir.
- At this point, you can use a perineum, an electric mixer, or a hand mixer.
- We keep kneading for 5 minutes until we get a rubbery dough with a relatively thick consistency compared to cake dough.
- We cover the dough and leave it to ferment for an hour and a half in a warm and dark place.
- After the dough has fermented, we stir it again before shaping it.
- At the shaping stage, you can use cones or a spoon, which is the most popular way to make luqaimat.
- We put heavy oil in a deep frying pan, and leave it on the fire until the oil temperature becomes medium.
- We form the dough in the form of small balls using a spoon, and we put the spoon first in a fatty substance “oil for example” before putting it in the dough so that we can form it.
- Leave the balls in the oil for a few minutes before moving them until they take a light color.
- Once it is light golden in color, we take it out of the oil into a colander to get rid of the remaining oil.
- After filtering, we put the luqaimat in the syrup (sherbet) and leave it for a minute, then put it in the serving dish.
- You can decorate it with chocolate sauce, powdered sugar, or nuts.
Saudi modus operandi
The method of making Luqaimat is not much different from the way Saudi Luqaimat is made, as the difference is only in the ingredients. Where you can make it by adding simple ingredients to the previous method, which are:
- Soft saffron.
- Cardamom (cardamom) soft.
Add the cardamom and saffron to the dry ingredients before placing the liquid ingredients, then follow the same method of preparation and formation.
Common mistakes in the way Luqaimat works
There are some common mistakes that cause the Luqaimat recipe to not work, and these errors include the following:
- The oil temperature is high during frying.
- Excess liquids, and the dough becomes incoherent.
- We do not knead long enough, so the ingredients become inhomogeneous.
- The dough does not take long to ferment.
- Do not wet the spoon with oil at the time of shaping, as the dough will stick to it.
- That the syrup has not cooled yet when we put the luqaimat in it.
