Luqaimaat Arab Donuts Recipes

Steps:

• For batter :.
• Sift dry ingredients into bowl.
• Add in yoghurt and milk and mix until combined.
• Mixture should be of middling texture, not watery and not too thick. Just somewhat thicker than a pancake batter consistency.
• Leave to rise in a warm place for 1/2 an hour.
• Heat oil, when hot drop batter in by teaspoonfuls and cook until just golden brown.
• Drain and then place immediately into syrup and toss to coat.
• When coated completely remove and place on serving dish. Serve warm.
• For Syrup :.
• Boil water and sugar together on low heat without stirring (so that it'll stay clear) until it reaches the point that when it cools on the spoon, it is of a thick sticky consistency.

Steps:

• Mix the flour, cornstarch, sugar, yeast, cardamom and 1/4 teaspoon salt in a large bowl. Add 1 1/4 cups lukewarm water and stir to combine. You should have a thick batter. Cover with plastic wrap and let sit in a draft-free place (such as an oven turned off) until almost doubled in size, about 1 hour.
• Fill a large saucepan one-third of the way with vegetable oil and heat over medium heat until shimmering and about 350 degrees F.
• Uncover the batter and give it a good stir. Dip a 1/2 tablespoon measuring spoon in cold oil, scoop the batter and carefully drop it in the oil. Repeat, dipping the spoon in cold oil after every drop, and fry 6 to 8 doughnuts at a time over medium heat, stirring constantly for even browning, until golden brown, about 2 minutes.
• Using a slotted spoon, transfer each batch of doughnuts directly from the oil to the date syrup in a large bowl and give it a good toss until coated all over. Place the luqaimat on a platter and sprinkle with sesame seeds.