Luqma Qazi

Ingredients

For the Dough

  • 350 ml warm water

  • 100 ml vegetable oil

  • 1 tablespoon yeast

  • 2 tablespoons sugar

  • 2 cups all-purpose flour

  • 3 tablespoons cornstarch

  • Vegetable oil, for frying

For the Sugar Syrup

  • 4 cups granulated sugar

  • 2 cups water

  • 1 tablespoon lemon juice

You can also serve the Luqma Qazi with corn syrup or your preferred sugar syrup.

Instructions

Part 1: Prepare the Dough

Step 1: Mix the Ingredients

In a large mixing bowl, combine the warm water, vegetable oil, yeast, and sugar. Stir well to help dissolve the sugar and distribute the yeast.

Add the flour and cornstarch. Mix thoroughly until you have a smooth, thick batter with no dry flour remaining.

Step 2: Let the Dough Rise

Cover the bowl and leave the mixture in a warm place for approximately 30 minutes, or until the batter has doubled in size and looks light and bubbly.

Step 3: Mix Again

Once the dough has risen, gently mix it again to release some of the air and bring the batter back together. It should be sticky and soft enough to shape or portion for frying.

Part 2: Prepare the Sugar Syrup

Step 1: Combine the Ingredients

In a saucepan, combine the sugar, water, and lemon juice. Stir until the sugar is evenly moistened.

Step 2: Cook the Syrup

Place the saucepan over medium heat and bring the mixture to a boil. Let it cook for approximately 12 minutes, allowing the sugar to dissolve completely and the syrup to thicken slightly.

Step 3: Cool the Syrup

Remove the saucepan from the heat and allow the syrup to cool completely. Setting the syrup aside while you prepare the dough balls will help keep the finished dessert crisp.

Part 3: Fry the Luqma Qazi

Step 1: Heat the Oil

Pour vegetable oil into a deep, heavy-bottomed pot. Heat over medium heat until the oil is hot enough for frying, ideally around 350°F (175°C).

The oil should be hot enough to cook the dough evenly without burning the outside before the inside is cooked.

Step 2: Shape the Dough

Using the shaping and portioning technique shown in the YouTube video, carefully form small portions of batter and release them into the hot oil.

Keep your hands and utensils away from splashing oil, and avoid dropping the batter from a height.

Step 3: Fry Until Golden

Fry the dough balls over medium heat, turning them as needed so they cook evenly on all sides. Continue until they are golden brown, crisp on the outside, and cooked through.

Avoid overcrowding the pot, as adding too many pieces at once can lower the oil temperature.

Step 4: Drain the Excess Oil

Remove the finished dough balls with a slotted spoon and allow the excess oil to drain.

Part 4: Add the Syrup and Serve

Step 1: Coat with Syrup

While the Luqma Qazi is still hot, transfer it into the cooled sugar syrup. Toss gently so each piece is evenly coated.

Step 2: Serve Fresh

Arrange the syrup-coated dough balls on a serving plate and enjoy while fresh. For a different flavor, you can use corn syrup instead of the homemade sugar syrup.

Tips for Perfect Luqma Qazi

  • Use warm, not hot, water: Very hot water can damage the yeast and prevent the dough from rising properly.

  • Allow enough rising time: The batter should become airy and noticeably increase in volume before frying.

  • Maintain medium heat: Oil that is too hot can brown the outside too quickly, while oil that is too cool can make the dough absorb excess oil.

  • Use cooled syrup: Adding hot dough balls to cooled syrup helps coat them without making the exterior overly soft.

  • Enjoy immediately: Luqma Qazi tastes best freshly fried and coated in syrup.

Enjoy these sweet, crispy homemade treats with family and friends!

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