‘Luqaimat’, are crunchy and sweet deepfried doughballs, originally from the Middle East and is traditionally served during Ramadan. 

Even luqaimat are normally made during Ramadan, It’s the kind of treat you can make any time. But they absolutely need to be eaten on the day that they’re made, luckily they’re way too good to even consider saving any!

Gluten-free luqaimat

Because it’s me, I had to put my own little twist on it, my version are gluten-free, soaked in date syrup and topped with toasted walnuts. You can also swop out the date syrup for honey or maple syrup and the walnuts for any nut you prefer, you can make it your own!

Gluten-Free Luqaimat with Date Syrup and Walnuts
Serves 4
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
  1. 130g (1 cup) gluten-free bread mix
  2. 10ml (2 tsp) xantham gum
  3. 5ml (1 tsp) instant yeast
  4. 125ml (½ cup) milk powder
  5. 45ml (3 tbsp) sugar
  6. 2,5ml (½ tsp) baking powder
  7. 5ml (1 tsp) cardamom powder
  8. 125ml (½ cup) lukewarm water
  9. Vegetable oil for deep frying
  10. Date syrup, to serve
  11. Toasted walnuts, to serve
  1. In a large mixing bowl, combine the flour, yeast, milk powder, sugar, cardamom powder and mix well.
  2. Slowly, pour in enough water into the bowl to get a sticky dough.
  3. Cover the bowl with a clean dishtowel and allow it to rest for a couple of hours in a warm place until it has doubled in size
  4. Heat the oil to 180C.
  5. Wet your hands and roll a tablespoon of the dough to form it into small walnut-sized balls.
  6. Gently drop the dough balls into the hot oil and fry for about 5 minutes or until deep golden brown and crispy.
  7. Drain the balls on paper towel before serving warm drizzled with date syrup and toasted walnuts.
  1. TIP Instead of date syrup, a substitution of either honey or maple syrup will make this treat just as delicious!
The Kate Tin https://thekatetin.com/

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