Ingrédients
- 350 grams of sugar350 grams
- 1 teaspoon of cardamom1 teaspoon
- Saffron (optional)0
- 150 grams of powdered milk150 grams
- 2/3 cup of flour, or 65 grams of flour65 grams
- 1 teaspoon of baking powder1 teaspoon
- 1/2 cup of yogurt120 milliliters
- 3 tablespoons of butter45 tablespoons
Cardamome moulue0- 350 grams of butter350 grams
- 4 tablespoons of vegetable oil60 tablespoons
Mesures
- 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.
10 minutesMatériel requis:
Bol de mélange - 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 minutes - 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.
5 minutesMatériel requis:
Poêle à frire - 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.
20 minutesMatériel requis:
Marmite - 5
Transfer the syrup to a heat-resistant container.
5 minutes - 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 minutes - 7
Serve either cold or hot.
5 minutes
Faits nutritionnels
Cardamome mouluepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.