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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix flour, corn flour, active yeast, sugar, salt, and warm water until smooth.
Add oil to the mixture and leave to proof for 1 hour.
Punch the dough once and leave for another 30 minutes.
Heat oil in a pan over medium to high heat.
Create circles with the dough using your thumb and index finger, then drop the dough balls into the hot oil.
Fry until golden, constantly stirring to ensure even cooking.
Drop the hot lagimat into room temperature simple syrup.
Garnish with pistachios and serve.
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Ensure the oil is hot enough before frying to achieve a crispy texture.
Constantly stir the lagimat while frying to prevent uneven cooking.
Can I use a different type of flour?
Yes, you can experiment with different flours, but it may affect the texture.
How do I know when the oil is hot enough?
Drop a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature before frying.
What can I use instead of pistachios?
You can use other nuts like almonds or walnuts, or even leave them out if preferred.
How do I store leftover lagimat?
Store in an airtight container at room temperature for up to 2 days.
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