Saffron & Cardamom Luqaimat
Crispy golden Luqaimat with a soft and airy centre, infused with natural saffron strands and a hint of cardamom aroma. A luxurious Middle Eastern dessert, perfect for Ramadan gatherings and post-iftar hospitality, served with a smooth custard sauce for a delicious balance of sweetness and crunch.
Makes
6 portions
Ingredients
- 1 pack Foster Clark’s dumpling mix (Luqaimat) with yeast sachet
- 2 tsp Foster Clark’s custard powder
- Pinch of crushed saffron strands
- 500 ml warm water
- Oil for frying
For the Saffron & Cardamom Syrup
- 1 cup sugar
- ½ cup water
- Squeeze of lemon juice
- Cardamom pods + saffron strands
For the Custard Sauce
- 1 cup milk
- 2 tsp sugar
- 2 tsp Foster Clark’s custard powder
Instructions
Prepare the Dough
- Mix the Luqaimat mix with the yeast, custard powder and saffron.
- Add the warm water gradually, stirring until smooth and well-combined.
- Let the mixture rest for 45 minutes in a warm place.
- Stir the dough well, then whisk briefly to release any excess air bubbles.
Prepare the Syrup
- Bring sugar and water to a boil without stirring.
- Reduce heat, then add lemon, cardamom and saffron. Simmer for 5 minutes.
- Set aside to cool completely. The consistency should be thick.
Shape & Fry
- Dip a half-tablespoon measuring spoon in cold oil, scoop the dough and drop into medium-hot oil.
- Fry until golden and crispy, stirring continuously for even colour.
- Remove onto a mesh rack to drain excess oil well.
- Dip in the cooled syrup, then lift again to drain the extra syrup.
Prepare the Custard Sauce
- Combine milk, sugar and custard powder off heat and stir well.
- Cook over medium heat while stirring until slightly thickened.
- Pour into a bowl, cover until fully cooled, then whisk lightly before serving.
Serve
- Serve warm Luqaimat with the custard sauce on the side.
Foster Clark’s Tip
A thick syrup helps maintain that perfect long-lasting crunch.
Made with
