Indian Masala Loukoumades with Orange Syrup

Name: Indian Masala Loukoumades with Orange Syrup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (190 g) all-purpose flour; 1 teaspoon (5 g) garam masala; ½ teaspoon (1 g) ground cardamom; 1½ teaspoons (7 g) baking powder; ¼ teaspoon (1½ g) table salt; ¾ cup (180 ml) plain Greek yogurt or full-fat yogurt, at room temperature; 1 large egg, at room temperature; ½ teaspoon (2½ ml) vanilla extract; 6 cups (1400 ml) neutral oil (vegetable, canola, or light olive oil); ½ cup (170 g) raw or mild honey; ½ cup (120 ml) fresh orange juice; 1 tablespoon (6 g) orange zest, finely grated; ¼ cup (60 ml) water; ¼ teaspoon (½ g) ground cinnamon; ⅛ teaspoon (¼ g) ground clove; ¼ cup (30 g) roasted unsalted pistachios, roughly chopped (optional); ½ teaspoon (2½ ml) rose water (optional)

From the MyKitchenBank Kitchen

Crispy, golden fried dough puffs infused with warm garam masala and cardamom, soaked in fragrant orange-honey syrup. This Middle Eastern–Indian fusion dessert combines the light, airy texture of loukoumades with aromatic Indian spices and a bright citrus finish. Perfect warm with a sprinkle of pistachios.

Prep: 15 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 24 loukoumades (6 per serving)

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Ingredients

4 servings

For the dough
1½ cups (190 g) all-purpose flour
1 teaspoon (5 g) garam masala
½ teaspoon (1 g) ground cardamom
1½ teaspoons (7 g) baking powder
¼ teaspoon (1.5 g) table salt
¾ cup (180 ml) plain Greek yogurt or full-fat yogurt, at room temperature
1 large egg, at room temperature
½ teaspoon (2.5 ml) vanilla extract
For frying
6 cups (1400 ml) neutral oil (vegetable, canola, or light olive oil)
For the orange syrup
½ cup (170 g) raw or mild honey
½ cup (120 ml) fresh orange juice
1 tablespoon (6 g) orange zest, finely grated
¼ cup (60 ml) water
¼ teaspoon (0.5 g) ground cinnamon
⅛ teaspoon (0.3 g) ground clove
For serving
¼ cup (30 g) roasted unsalted pistachios, roughly chopped (optional)
½ teaspoon (2.5 ml) rose water (optional)

Equipment (9)

2-quart (2 L) heavy-bottomed pot or Dutch oven
Deep-fry thermometer or candy thermometer
2-tablespoon measuring spoon or small cookie scoop
Slotted spoon or fry spider
Paper towels
Small saucepan
Whisk
Large bowl
Shallow serving dish or platter

Steps

Before you start

Have all equipment and ingredients measured and ready before you begin frying
Use a deep-fry or candy thermometer to maintain accurate oil temperature—loukoumades will be dense if the oil is too cool
Make the syrup ahead and let it cool; it can be made up to 2 days in advance
Ensure yogurt is at room temperature so the batter is smooth and lump-free

1
Make the orange syrup
- In a small saucepan, combine the orange juice, water, honey, orange zest, cinnamon, and clove.
- Bring to a gentle simmer over medium heat, stirring occasionally, for about 8–10 minutes.
- The syrup should reduce slightly and become fragrant—you want about ¾ cup (180 ml) of syrup.
- If using rose water, add it at the end.
- Remove from heat and let cool to lukewarm before serving.
- (Can be made up to 2 days ahead and reheated gently.)
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Ready when: Syrup is fragrant, slightly reduced, and coats the back of a spoon lightly
Tip: Do not boil aggressively or the honey will caramelize and lose its delicate floral notes
2
Whisk dry ingredients
- In a large bowl, whisk together the all-purpose flour, garam masala, ground cardamom, baking powder, and salt.
- Set aside.
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Ready when: Spices are evenly distributed throughout the flour
Tip: Whisking ensures the garam masala and cardamom are uniformly distributed so each loukoumade has consistent spice flavor
3
Combine wet ingredients
- In a separate bowl, whisk together the room-temperature yogurt, egg, and vanilla extract until smooth and well combined, about 1–2 minutes.
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Ready when: Mixture is smooth with no lumps or streaks of egg white
Tip: Cold yogurt or egg will make the batter lumpy; let both come to room temperature first
4
Make the batter
- Gently fold the wet ingredients into the dry ingredients using a whisk or spatula until just combined—do not overmix.
- The batter should be thick but pourable, like thick pancake batter.
- It will be slightly lumpy, which is fine.
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Ready when: No streaks of dry flour remain; batter is thick and creamy
Tip: Overmixing develops gluten, which makes loukoumades tough instead of tender and airy
5
Heat the oilOven 350°F / 175°C
- Pour the neutral oil into a 2-quart heavy-bottomed pot to a depth of about 2½ inches (6 cm).
- Insert a deep-fry thermometer and heat the oil over medium-high heat until it reaches 350°F (175°C).
- This takes about 8–10 minutes.
- Maintain this temperature throughout frying—use the thermometer constantly and adjust the heat as needed.
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Ready when: Oil reaches 350°F (175°C) on the thermometer
Tip: Oil that is too cool (below 340°F / 170°C) will result in greasy, dense loukoumades; oil that is too hot will brown them before the inside cooks
6
Fry the loukoumades
- Using a 2-tablespoon measuring spoon or small cookie scoop, carefully drop spoonfuls of batter into the hot oil, working in batches of 6–8 loukoumades at a time.
- Do not crowd the pan.
- They will sink, then float to the surface as they puff up.
- Fry for 1–2 minutes until the bottom is deep golden, then flip gently with a slotted spoon or fry spider.
- Fry for another 1–2 minutes on the second side until evenly golden and puffed.
- Transfer to a paper-towel-lined plate.
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Ready when: Loukoumades are deep golden on both sides and puffed; a wooden skewer inserted into the center meets no wet batter
Tip: Do not overcrowd; each loukoumade needs room to puff and brown evenly. If oil temperature drops below 340°F (170°C), increase heat and wait 30 seconds before frying the next batch
7
Soak in syrup and serve
- While the loukoumades are still warm, transfer them to a shallow serving dish.
- Gently pour or drizzle the warm orange syrup over them, turning them to coat on all sides.
- Let them sit for 2–3 minutes so they absorb some syrup.
- Serve warm, garnished with chopped pistachios if desired.
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Ready when: Loukoumades are glistening and lightly coated with syrup
Tip: Syrup should be lukewarm, not piping hot, or it will make the loukoumades soggy rather than moist. Serve immediately for the best crispy-outside, tender-inside texture

Good to know

Tips

Toast the garam masala and cardamom gently in a dry skillet for 30 seconds before adding to the flour to deepen and warm their aromatics—this is optional but elevates the spice layer
If you do not have a deep-fry thermometer, test the oil by dropping a small piece of batter in; it should sizzle immediately and float within a few seconds. Adjust heat if it browns too fast or sinks
For a lighter syrup, reduce the honey to 1/3 cup (110 g) and increase water to 1/2 cup (120 ml); this makes the citrus brighter
Serve loukoumades on a warm plate or shallow dish so they stay warm and crispy as long as possible

Make ahead

The orange syrup can be made up to 2 days ahead and stored in an airtight container at room temperature. Reheat gently over low heat before serving. The batter can be mixed up to 2 hours ahead and kept at room temperature, covered. Do not fry loukoumades more than 1 hour ahead; they are best served warm and fresh.

Storage & reheating

Loukoumades are best enjoyed fresh and warm. Leftovers can be stored in an airtight container at room temperature for up to 1 day. Reheat briefly in a 300°F (150°C) oven for 5 minutes to crisp the exterior before serving. Freezing is not recommended as the texture will suffer. The syrup keeps refrigerated in an airtight jar for up to 5 days.

Substitutions

plain Greek yogurt or full-fat yogurt → sour cream or crème fraîche. Use the same quantity. The tang will be more pronounced, which pairs beautifully with the citrus and spices
garam masala → 1/2 teaspoon ground cumin + 1/4 teaspoon ground coriander + 1/4 teaspoon black pepper. This homemade blend offers a slightly earthier, less complex spice profile but works well
raw or mild honey → agave nectar or light golden syrup. Use the same quantity. The syrup will be slightly less complex, but still fragrant and sweet
fresh orange juice → fresh lemon juice or a mix of 1/4 cup (60 ml) orange juice + 1/4 cup (60 ml) pomegranate juice. Lemon will give a sharper citrus note; pomegranate adds tartness and an elegant garnish possibility