Air Fryer Luqaimat (Emirati Sweet Dumplings)

Ingredients

• 200 g plain flour
• 1 tsp instant yeast
• 2 tbsp sugar
• 180 ml warm milk or water
• ¼ tsp ground cardamom (optional)
• A small pinch of saffron strands (optional)
• ¼ tsp salt
• Oil spray, for the basket and the dumplings
• 4 tbsp date syrup (or honey), to serve
• 1 tbsp sesame seeds, to serve (optional)

Steps

1. Whisk the flour, yeast, sugar, cardamom and salt together in a large bowl.
2. Stir in the warm milk (or water) to form a thick, smooth batter, closer to a thick pancake batter than a bread dough - don't add extra flour even though it looks loose at this stage.
3. Cover and leave somewhere warm for 45-60 minutes, until roughly doubled and full of small bubbles.
4. Preheat the air fryer to 180°C. Line the basket with a piece of perforated parchment or spray it well with oil - the batter is sticky and will stick to a bare basket.
5. Wet a spoon or your hand with water, scoop walnut-sized portions of batter, and drop them into the basket, leaving space between each - cook in two batches rather than crowding the basket.
6. Spray the tops generously with oil.
7. Air fry for 9 minutes, shaking the basket gently halfway, until deep golden brown on all sides.
8. Cut one open to check if unsure - the centre should be soft and fluffy, not wet or doughy; give the batch another 1-2 minutes if it needs it.
9. Repeat with the second batch of batter.
10. Drizzle warm date syrup generously over the hot luqaimat and scatter with sesame seeds. Serve immediately while crisp.

Tip: The air fryer version is lighter and less greasy than deep-fried luqaimat, but won't puff quite as dramatically - keep the batter thick and don't skip the resting time, that's what gives the fluffy centre.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage