Emirati Luqaimat with Date Syrup and Sesame

What you need

• 250 g (2 cups) all-purpose flour
• 2 tsp cornstarch
• 1 tbsp milk powder
• 1 tbsp instant yeast
• 1 tbsp sugar
• 1/2 tsp baking powder
• 1/2 tsp ground cardamom
• 1/8 tsp salt
• 1 pinch saffron threads, optional
• 320 ml (1 1/3 cups) warm water
• 1 l (4 cups) vegetable oil, for deep-frying, plus a little for the spoon
• 120 ml (1/2 cup) date syrup
• 1 tbsp sesame seeds, toasted

Method

Restated from the original video

1. 1

   If using saffron, crumble it into 2 tbsp of the warm water and let it steep for 5 min.

2. 2

   In a large bowl, whisk the flour, cornstarch, milk powder, yeast, sugar, baking powder, cardamom and salt.

3. 3

   Pour in the saffron water, if using, and then the rest of the water a little at a time, beating with a spoon until you have a thick, smooth, stretchy batter.

4. 4

   Cover the bowl and leave in a warm place until the batter is doubled and full of bubbles, 60-90 min.

5. 5

   Stir the batter down briefly to knock out the large bubbles.

6. 6

   Heat the oil in a deep pot to about 175 °C (350 °F).

7. 7

   Grab a handful of batter and squeeze it up between thumb and forefinger. Scoop off each ball, about 3 cm (1 1/4 in) across, with an oiled teaspoon and drop it into the oil.

8. 8

   Fry in batches without crowding, turning and pushing the balls under so they color evenly, until deep golden and crisp, 5-7 min.

9. 9

   Lift them out with a slotted spoon and drain on paper towels.

10. 10

    Pile the luqaimat on a plate, drizzle with the date syrup and sprinkle with the sesame seeds. Serve warm.

Imported from safinstantgulf.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.