Crunchy Luqaimat Recipe – Easy & Delicious Arabic Donuts (Lugaimat)

Prep Time: 15 minutes   |   Rising Time: 1-2 hours   |   Cook Time: 20 minutes   |   Total Time: About 2 hours 35 minutes   |   Servings: 6-8

If you're craving a crispy, golden, and addictive Arabic dessert, this **Luqaimat Recipe** (also known as Lugaimat or Arabic Donuts) is a must-try. These small, fluffy fried dough balls are crunchy on the outside and soft inside, soaked in sweet syrup and sprinkled with sesame seeds and black seeds — a classic treat loved during Ramadan, Eid, and special occasions.

Luqaimat is one of the most popular Middle Eastern desserts because it's simple to make yet delivers amazing texture and flavor. The secret to perfect luqaimat lies in the long fermentation time and the double-frying technique, which gives them their signature crunchiness while keeping the inside light and airy. This recipe is beginner-friendly and uses basic pantry ingredients.

In this detailed guide, you’ll learn the authentic way to make soft, crispy luqaimat at home with step-by-step instructions. Whether you’re making them for family gatherings, iftar, or as a sweet snack, these homemade luqaimat will impress everyone with their perfect texture and delicious taste.

Ingredients

• 750g all-purpose flour
• 5 tbsp Nido milk powder (or any full cream milk powder)
• 1½ tbsp cornstarch
• 1½ tbsp custard powder
• 1 tbsp instant yeast
• 1 tbsp baking soda
• Pinch of salt
• 3 tbsp sugar
• 1 can evaporated milk (or regular milk)
• ½ cup vegetable oil
• Warm water as needed (to make a cake-like batter)

Instructions

1. In a large bowl, mix all the dry ingredients (flour, milk powder, cornstarch, custard powder, yeast, baking soda, salt, and sugar). Add the evaporated milk and oil, then gradually add warm water while mixing until you get a smooth batter similar to cake batter consistency.
2. Cover the bowl and let the batter ferment in a warm place for at least 1 hour (the longer the fermentation, the better and fluffier the luqaimat will be).
3. Heat a generous amount of oil in a deep pan until very hot. Using the luqaimat machine (or two spoons), drop small portions of the batter into the hot oil. Fry until half-cooked, then remove and finish frying the entire batch.
4. Return the half-fried luqaimat to the hot oil and fry again until they turn golden and crispy. The double-frying technique is the secret to extra crunchiness.
5. Remove from oil and immediately soak in cooled sugar syrup (sheera). Sprinkle with sesame seeds and black seeds for the classic finish.

Tips for Success

• The longer you let the batter ferment, the lighter and more delicious the luqaimat will be.
• The oil must be very hot for the first fry and still hot for the second fry to achieve maximum crunch.
• Double-frying is the key step that makes luqaimat extra crispy on the outside while keeping them soft inside.
• Soak the luqaimat in cooled syrup so they absorb the sweetness without becoming soggy.
• Store leftovers in an airtight container at room temperature for up to 2 days.

Enjoy these crispy, golden, and addictive Luqaimat — a classic Arabic dessert that will disappear in minutes! Perfect for Ramadan, Eid, or any sweet craving. 😍🍯