Luqaimat
Notes
For the dumplings
• 200g plain flour
• 7g dried yeast
• ½ tsp salt
• ½ tsp cardamom powder
• 15g cornflour
• 50g plain yoghurt at room temperature
• 200ml warm milk
• Vegetable oil for frying
For the syrup and decoration
• 200g caster sugar
• 110ml water
• 2 tsp rosewater
• Handful pistachios – chopped
• Rose petals 1. Sieve the flours and salt into a large mixing bowl and then stir in the cardamom and salt.
2. Add the plain yoghurt to the milk and mix well before adding this to the dry mixture.
3. Whisk lightly until you have a lump free batter and set aside for 30-40 minutes in a warm place to prove.
4. When you are ready to fry the dumplings, heat the oil in a large wok over a low to medium flame. You need to fill your wok at least half way to deep fry rather than shallow fry.
5. At the same time put the caster sugar and water into a pan over a low heat. This needs about 10 minutes of gentle simmering to become a glossy syrup. The oil and syrup should be ready at the same time. Turn the heat off for the syrup and stir in the rosewater. Leave it on the cooker so it stays warm from the residual heat.
6. Now the oil is ready, carefully drop teaspoonfuls of the dumpling mixture into the wok and fry for a few minutes until they are golden brown all over. You will need to gently turn them while frying.
7. As soon as they have browned, drain them briefly on some kitchen paper, toss them into the rose syrup and then place them on a platter to cool.
8. Repeat until all the batter is used up.
9. Garnish the dumplings with the chopped pistachios and serve warm on a bed of rose petals.
• 200g plain flour
• 7g dried yeast
• ½ tsp salt
• ½ tsp cardamom powder
• 15g cornflour
• 50g plain yoghurt at room temperature
• 200ml warm milk
• Vegetable oil for frying
For the syrup and decoration
• 200g caster sugar
• 110ml water
• 2 tsp rosewater
• Handful pistachios – chopped
• Rose petals 1. Sieve the flours and salt into a large mixing bowl and then stir in the cardamom and salt.
2. Add the plain yoghurt to the milk and mix well before adding this to the dry mixture.
3. Whisk lightly until you have a lump free batter and set aside for 30-40 minutes in a warm place to prove.
4. When you are ready to fry the dumplings, heat the oil in a large wok over a low to medium flame. You need to fill your wok at least half way to deep fry rather than shallow fry.
5. At the same time put the caster sugar and water into a pan over a low heat. This needs about 10 minutes of gentle simmering to become a glossy syrup. The oil and syrup should be ready at the same time. Turn the heat off for the syrup and stir in the rosewater. Leave it on the cooker so it stays warm from the residual heat.
6. Now the oil is ready, carefully drop teaspoonfuls of the dumpling mixture into the wok and fry for a few minutes until they are golden brown all over. You will need to gently turn them while frying.
7. As soon as they have browned, drain them briefly on some kitchen paper, toss them into the rose syrup and then place them on a platter to cool.
8. Repeat until all the batter is used up.
9. Garnish the dumplings with the chopped pistachios and serve warm on a bed of rose petals.