Indian Luqaimat

Amr Al-RashidKüchenchef

Zutaten

• 350 grams of sugar
  350 grams
• 1 teaspoon of cardamom
  1 teaspoon
• Saffron (optional)
  0
• 150 grams of powdered milk
  150 grams
• 2/3 cup of flour, or 65 grams of flour
  65 grams
• 1 teaspoon of baking powder
  1 teaspoon
• 1/2 cup of yogurt
  120 milliliters
• 3 tablespoons of butter
  45 tablespoons
• Gemahlener Kardamom
  0
• 350 grams of butter
  350 grams
• 4 tablespoons of vegetable oil
  60 tablespoons

Schritte

1. 1

   To make the dough, place the flour, powdered milk, baking powder, yogurt, butter, and cardamom in a large bowl and knead well. If the dough is not soft enough, add some yogurt and knead again.

   Benötigte Werkzeuge:

   Rührschüssel

   10 Min
2. 2

   Divide the dough into 24 balls. The balls should be firm with no cracks on their surface; otherwise, they will crumble during cooking. (If necessary, brush the surface of the balls with yogurt).

   5 Min
3. 3

   In a large frying pan, heat the oil and then drop the balls in succession. Fry the balls until they turn golden brown. Set them aside to cool.

   Benötigte Werkzeuge:

   Bratpfanne

   5 Min
4. 4

   To prepare the syrup, place the sugar, cardamom, and saffron in a pot and add 1 liter of water. Boil the mixture and then let it simmer for 20 minutes.

   Benötigte Werkzeuge:

   Topf

   20 Min
5. 5

   Transfer the syrup to a heat-resistant container.

   5 Min
6. 6

   Add the fried dough to the syrup and then place the dish in a warm place. For better flavor, let the luqaimat soak in the syrup for at least 12 hours before serving.

   1200 Min
7. 7

   Serve either cold or hot.

   5 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Gemahlener Kardamompro 100g

Energie311 kcal

Proteine10.8 g

Gesamtfett6.7 g

Kohlenhydrate68.5 g

Ballaststoffe28 g

Gesamtzucker0.6 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags