Sweet Ramadan Dumplings " Lokmit Ady"

Maya's Mama's Note:

My mother use to make this every Ramadan, and I loved it. It tastes wonderful and it's fun to make. The recipe makes a large batch.

• Total Time: 4 hrs 45 mins
• Prep Time: 4 hrs
• Cook Time: 45 mins

Ingredients:

Servings: 4

Dumplings

• 3 ½ cups plain flour
• ¼ ounce plain dried yeast
• 2 ½ cups lukewarm water
• 1 teaspoon sugar
• corn oil (for frying)

Syrup

• 2 cups sugar
• 1 cup water
• 1 lemon, juice of , squeezed

Directions:

1. Making the dumplings:.
2. Sift the flour into a large warm mixing bowl.
3. Dissolve the yeast in 1/4 cup of the lukewarm water add sugar and set aside until the mixture rises and foams.
4. Beat all remaining ingredients into the yeast mixture.
5. Gradually beat in the flour until the mixture becomes a sticky batter.
6. Cover with a damp towel and set in a warm place to rise, approximately 1 1/4 hours.
7. Beat mixture well every 15 minutes for the first hour.
8. Add about 2 inches of oil to a pot suitable for deep frying and heat until very hot.
9. Use a wet teaspoon to drop spoonfuls of dough into the pot. When the dough balls swell and rise to the top, reduce the heat to medium and cook until crisp and golden brown.
10. Cooking time is about 5 minutes per batch.
11. The balls should be a nice golden brown color and crispy on the outside, but not burnt.
12. Remove the dough balls from the skillet and drain on a paper towel.
13. While they are still hot, dip them briefly into the syrup.
14. The syrup:.
15. Dissolve sugar in water in a pot over medium heat.
16. Once fully dissolved and starts to thicken, add lemon juice.
17. Bring to boil.

Reviews

[Jamilah's Kitchen]

These were good. It did seem like a traditional recipe only it says a spoonful of batter into the oil and I felt the batter was a little thick for a spoonful. I used much less and got smaller lighter balls. I wonder if maybe this is where the cornstarch comes in to the Awwami recipe. Hubby thought they were pretty good. I did use the traditional attar syrup which I had on hand and added some cardamom to the dough for extra flavor. I know traditionally these are just fried dough in Attar but they are too plain tasting for me but then I do love spices. Definitely need the rosewater or orange blossom in the simple sugar for more flavor.Think I'll try Cinnamon next time or something else to add my own spin. Thanks. Made for Ramadan Tag 09.