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Luqaimaat , Arab Donuts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.3949
Energy (kCal)2313.0019
Carbohydrates (g)523.9258
Total fats (g)7.264
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For batter : | 2. Sift dry ingredients into bowl. | 3. Add in yoghurt and milk and mix until combined. | 4. Mixture should be of middling texture, not watery and not too thick. Just somewhat thicker than a pancake batter consistency. | 5. Leave to rise in a warm place for 1/2 an hour. | 6. Heat oil, when hot drop batter in by teaspoonfuls and cook until just golden brown. | 7. Drain and then place immediately into syrup and toss to coat. | 8. When coated completely remove and place on serving dish. Serve warm. | 9. For Syrup : | 10. Boil water and sugar together on low heat without stirring (so that it'll stay clear) until it reaches the point that when it cools on the spoon, it is of a thick sticky consistency. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 2 1/2 cups 1445.7 316.5135 23.5025 5.609
    yeast 1 tablespoon 33.3 3.6756 4.2984 0.162
    milk 2 - 2 1/4 cups 0.0 0.0 0.0 0.0
    yogurt 3 tablespoons 28.0219 2.1407 1.594 1.493
    cornflour 3 tablespoons - - - -
    salt 1 teaspoon - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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