Vegan Luqaimat

🛒 Ingredients

• #For the Dough:
• 1 ½ cups all‑purpose flour
• 1 tsp sugar (to activate yeast)
• 1 tsp sugar (to activate yeast)
• ¼ tsp salt
• 1 tsp ground cardamom
• A pinch of saffron threads, soaked in 2 tbsp warm water
• 1 tbsp cornstarch (for extra softness)
• 1 cup unsweetened plant milk (coconut, oat, or soy)
• 1 tbsp neutral oil (sunflower or vegetable)
• Extra oil for deep‑frying
• #For the Sweet Glaze:
• ½ cup date syrup (silan) or maple syrup
• 1 tbsp water (to thin slightly if needed)
• Optional: 1 tsp toasted sesame seeds for garnish

👩‍🍳 Instructions

1. 1

   Make the dough: In a large bowl, mix flour, yeast, sugar, salt, cardamom, and cornstarch. Add the saffron water, plant milk, and oil. Whisk or beat well for 2–3 minutes until you get a smooth, thick, sticky batter — slightly thicker than pancake batter.

2. 2

   Let it rise: Cover the bowl with a clean cloth or plastic wrap. Leave in a warm place for about 1 hour, until the batter doubles in volume and looks bubbly and airy.

3. 3

   Heat the oil: Fill a deep pan or pot with oil and heat it over medium‑low heat — the oil should be hot but not smoking (about 170°C / 340°F).

4. 4

   Shape and fry: Dip a teaspoon in oil, scoop a small amount of batter, and use another oiled spoon to push the dough gently into the hot oil. Fry in batches, turning often, until golden brown and puffed up evenly. Do not overcrowd the pan.

5. 5

   Drain: Remove with a slotted spoon and drain on paper towels briefly.

6. 6

   Serve: Arrange the warm luqaimat on a plate. Drizzle generously with date syrup or sweetener of choice. Sprinkle with toasted sesame seeds if desired. Enjoy while warm and crispy.