أسرار نجاح اللقيمات

Starch helps create a crispy exterior for the luqaimat (1 tablespoon of starch per 1 cup of flour).

Powdered milk makes the inside soft and tender gradually (1 tablespoon of powdered milk per 1 cup of flour).

Frying in plenty of oil is preferred, as heat plays an important role; the oil must be hot during frying, and the luqaimat should be placed directly into the syrup after draining the oil so it absorbs enough syrup, which helps maintain its crispiness.

The syrup used for desserts must be cold, because hot syrup removes the crispiness of the outer layer and makes it soft.