1/2 teaspoon dry yeast
1 teaspoon oil
1 teaspoon sugar
1/2 teaspoon saffron
1 tablespoons corn starch
Pinch of salt
3 tablespoons date syrup or honey
2 cups oil for frying
1/2 teaspoon cardamom powder
1 1/4 cup warm water
1 cup all purpose flour
Heat oil in a deep fryer or a deep pan over medium heat.
Drop a bit of batter to taste the heat of the oil. If the batter floats up quickly then the heat is right.
Using your hands scoop some batter forming a small ball and drop it gently into the oil. Alternatively, you can use a spoon to scoop the batter. Keep adding batter until the pan is full.
Turn the balls constantly to ensure an even brown colour. Remove them from the pan when they are a light golden colour.
Drop the balls into the syrup. You can also roll them in sesame seed for an extra hit of flavour. If you don’t want to use sugar syrup or honey, dust some icing sugar over the cooked luqaimat and enjoy.