Sugar-Glazed, Crunchy Luqaimat bil-Jibneh/Arabic Cheese-filled Dumplings | Ramadan Recipes |

So you're telling me you don't start your Ramadan with these sweet dripping, crunchy-from-the-outside, and warm-and-soft-from-the-inside luqaimat/dumplings? Then I must say you are missing out on these delicious and scrumptious doughnuts which IS really a big deal because luqaimat are the specialty of this month. 

You can't call it Ramadan if you don't prepare these for the iftar. You don't find even a single household in the middle east that's missing these yummy doughnuts on their iftar table. 

People mostly prefer to make homemade dough to prepare luqaimat but some also just grab the luqaimat mix from the store. No doubt, the store-bought luqaimat mix also turns out just about perfect but if you wanna make it quick but can't go to the store to buy, then here's the recipe to make the best homemade luqaimat. 

The part when you fill them with cheese is the only time-consuming part but once they are ready on the table trust me, the wait is worthwhile. You gotta try this recipe at least once and I'm sure as hell this will be on the top of your iftar list every Ramadan. 

Ingredients

For the doughnut/luqaimat

➤All-Purpose flour- 2 cups

➤Warm water- 1/2 cup

➤Yeast- 1 sachet

➤Sugar- 1 tbsp

➤Baking powder- 1 tsp

➤Cream- 4 tbsp

For the filling

➤Kiri cream cheese/ Puck cheese triangles

For the syrup

➤Water- 2 cups

➤Sugar- 1 cup

➤A squeeze of lemon to keep the syrup from crystallizing

➤A few drops of orange blossoms water/rose water

1. In a large bowl, pour warm water, sugar and add yeast. Keep it covered and let it sit for 5 minutes or until you see the yeast has activated. 

2. Next add cream, flour, and baking powder and mix until it forms a soft dough. The water requirement could be less or more depending upon how thick your cream is so add it little by little and knead it for at least 10-15 mins.

3. Cover it and leave it aside for an hour until the dough has risen double its size.

4. Meanwhile, cut the cheese squares/triangles into small portions enough to fold in the doughnuts. 

5. Now for the syrup, in a saucepan, pour water, sugar, and rosewater/orange blossom water and heat it until you see the syrup has thickened. The syrup consistency shouldn't be too thick. Just thick enough to be poured on top and glaze the doughnuts. Keep the prepared syrup aside to cool down.

6. Now take a small-sized dough in your hand (about 1 sq. inch) flatten it, place the cheese portion in the center and make it into a ball. Make sure the balls aren't too big because once they gt fried they increase in size and the cheese filling will not be in proportion with the dough. So keep the dough small and the cheese portion big.

7. Once they are all ready, drop one by one in hot oil for deep frying. Keep the flame medium-low and fry until they are golden brown. Stain them and serve on a plate. 

Pour the sugar syrup on top until all the doughnuts are glazed with the syrup. And serve the hot and crunchy luqaimat with chilled Vimto and enjoy the blessed Ramadan vibes.