Luqaimat (Sweet Dumplings) - Egg-Free

Ingredients

• 1.5 cups All-purpose flour
• 1/4 cup Mashed potato
• 1 tablespoon Cornstarch
• 1 teaspoon Dry yeast
• 1 tablespoon Sugar
• 1/4 teaspoon Salt
• 3/4 cup Warm water
• as needed Oil, for frying
• 1 cup Sugar
• 1/2 cup Water
• 1 tablespoon Lemon juice
• 1 tablespoon Rose water

Instructions

1. 1In a large bowl, combine 1.5 cups all-purpose flour, 1/4 cup mashed potato, 1 tablespoon cornstarch, 1 teaspoon dry yeast, 1 tablespoon sugar, and 1/4 teaspoon salt.
2. 2Gradually add 3/4 cup warm water to the dry ingredients, mixing until you have a smooth batter with no lumps. Cover the bowl and let it rest in a warm place for 1 hour to allow the batter to rise.
3. 3While the batter is rising, prepare the syrup: In a medium saucepan, combine 1 cup sugar, 1/2 cup water, and 1 tablespoon lemon juice. Bring this mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5 to 7 minutes, or until it has slightly thickened. Remove from heat, stir in 1 tablespoon rose water, and set aside to cool completely.
4. 4Pour enough oil into a deep fryer or a large, heavy-bottomed pot to fill it about 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
5. 5Dip a teaspoon into the hot oil to prevent sticking, then use it to scoop small balls of the risen batter from the bowl. Carefully drop these batter balls into the hot oil, being careful not to overcrowd the pot. Fry the luqaimat for 3 to 5 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy all over.
6. 6Remove the fried luqaimat from the oil using the slotted spoon and place them on a plate lined with paper towels to drain any excess oil. Immediately transfer the hot luqaimat into the cooled syrup, letting them soak for a few minutes to absorb the sweetness.
7. 7Remove the syrupy luqaimat from the syrup and arrange them on a serving plate. Serve warm.

Substitutions

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