Indian Awama uses the same yeast fermentation technique as Lebanese luqaimat, proving these syrup-soaked dumplings traveled ancient spice routes.
Indian Awama
Indulge in the sweet delight of Indian Awama, a decadent treat that combines golden, fluffy dough balls bathed in a fragrant sugar syrup. With a hint of cardamom and a splash of rose water, this dessert is a heavenly fusion of flavors that will leave your taste buds dancing! Perfect for celebrations or a cozy night in, Awama is sure to impress with its irresistible charm.
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 slice lemon
- 1 cup water (240 ml)
🥛Dairy & Eggs(3)
- 2 tbsp ghee (30 ml)
- 5 tbsp milk (75 ml)
- 7 tbsp milk powder (105 ml)
🫙Pantry Staples(3)
- 1 tsp baking powder (5 ml)
- 5 tbsp flour (75 ml)
- 2 cups sugar (400 g)
🧂Spices & Seasonings(1)
- 5 cardamom pods
👨🍳 Instructions
- 1
In a bowl, combine 7 tablespoons of milk powder, 5 tablespoons of flour, and 1 teaspoon of baking powder. Mix well.
- 2
Add 2 tablespoons of ghee and mix again.
- 3
Gradually add 5 tablespoons of milk while kneading the dough until you achieve the desired consistency.
- 4
Cover the dough and let it rest for a while.
- 5
For the syrup, combine 2 cups of sugar and 1 cup of water in a pot.
- 6
Add a slice of lemon and 5 cardamom pods. Let it boil for 2-3 minutes, then remove from heat.
- 7
Shape the dough into small balls.
- 8
Fry the balls in oil until golden brown.
- 9
Pour the syrup over the fried balls and let them soak for about 5 minutes on low heat.
- 10
Turn off the heat and let it cool completely, which takes about an hour.
💡 Pro Tips
- ✓Heat oil to exactly 325-330°F for frying awama balls because higher temps create a hard crust while the inside stays raw, and lower temps cause oil absorption and soggy texture.technique325-330°F
- ✓Knead the dough just until ingredients bind (30-45 seconds max) because overworking develops gluten in the flour, making awama dense instead of light and fluffy.technique30-45 seconds
- ✓Cook sugar syrup to 220°F (thread stage) so it coats the awama without crystallizing - test by dropping syrup from a spoon to see if it forms a thin thread.timing220°F
- ✓Rest dough for 15-20 minutes to allow milk powder to fully hydrate and baking powder to activate, which creates the characteristic spongy texture.timing15-20 minutes
- ✓Add lemon slice to syrup because the citric acid inverts some sucrose into glucose and fructose, preventing crystallization and keeping syrup smooth for up to 3 days.ingredient
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Indian Awama uses the same yeast fermentation technique as Lebanese luqaimat, proving these syrup-soaked dumplings traveled ancient spice routes.
Indian Awama
Indulge in the sweet delight of Indian Awama, a decadent treat that combines golden, fluffy dough balls bathed in a fragrant sugar syrup. With a hint of cardamom and a splash of rose water, this dessert is a heavenly fusion of flavors that will leave your taste buds dancing! Perfect for celebrations or a cozy night in, Awama is sure to impress with its irresistible charm.
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 slice lemon
- 1 cup water (240 ml)
🥛Dairy & Eggs(3)
- 2 tbsp ghee (30 ml)
- 5 tbsp milk (75 ml)
- 7 tbsp milk powder (105 ml)
🫙Pantry Staples(3)
- 1 tsp baking powder (5 ml)
- 5 tbsp flour (75 ml)
- 2 cups sugar (400 g)
🧂Spices & Seasonings(1)
- 5 cardamom pods
👨🍳 Instructions
- 1
In a bowl, combine 7 tablespoons of milk powder, 5 tablespoons of flour, and 1 teaspoon of baking powder. Mix well.
- 2
Add 2 tablespoons of ghee and mix again.
- 3
Gradually add 5 tablespoons of milk while kneading the dough until you achieve the desired consistency.
- 4
Cover the dough and let it rest for a while.
- 5
For the syrup, combine 2 cups of sugar and 1 cup of water in a pot.
- 6
Add a slice of lemon and 5 cardamom pods. Let it boil for 2-3 minutes, then remove from heat.
- 7
Shape the dough into small balls.
- 8
Fry the balls in oil until golden brown.
- 9
Pour the syrup over the fried balls and let them soak for about 5 minutes on low heat.
- 10
Turn off the heat and let it cool completely, which takes about an hour.
💡 Pro Tips
- ✓Heat oil to exactly 325-330°F for frying awama balls because higher temps create a hard crust while the inside stays raw, and lower temps cause oil absorption and soggy texture.technique325-330°F
- ✓Knead the dough just until ingredients bind (30-45 seconds max) because overworking develops gluten in the flour, making awama dense instead of light and fluffy.technique30-45 seconds
- ✓Cook sugar syrup to 220°F (thread stage) so it coats the awama without crystallizing - test by dropping syrup from a spoon to see if it forms a thin thread.timing220°F
- ✓Rest dough for 15-20 minutes to allow milk powder to fully hydrate and baking powder to activate, which creates the characteristic spongy texture.timing15-20 minutes
- ✓Add lemon slice to syrup because the citric acid inverts some sucrose into glucose and fructose, preventing crystallization and keeping syrup smooth for up to 3 days.ingredient