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1
Combine the flour, yeast, sugar, salt, and ground cardamom in a large bowl. Add the saffron water to the warm water, then pour into the flour mixture gradually, stirring to a thick, slightly rough batter — it must fall heavily from a spoon and hold a loose mound before slowly spreading. Do not work the batter until smooth; a slightly irregular texture is correct.
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2
Cover the bowl with a clean cloth and leave at room temperature for 2 to 3 hours. The batter is ready when it has risen visibly, is honeycombed with small bubbles throughout, and carries a faint sour note. Under-fermented batter produces dense balls that will not puff in the oil; allow the full time.
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3
Pour the oil into a deep, heavy pan to a depth of at least 6 cm and heat to 175 °C. Maintain this temperature throughout frying: too hot and the exterior burns before the interior expands; too cool and the dough absorbs oil rather than crisping. Test with a small drop of batter — it should rise immediately and colour within 2 minutes.
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4
Working in batches, drop rounded spoonfuls of batter — each approximately the size of a large walnut — into the hot oil. The dough balls will puff rapidly and roll in the oil as they cook. Fry for 3 to 4 minutes, turning as needed, until they are a deep, even golden-brown on all sides and hollow-sounding when tapped. This is where the dish lives or dies: the oil temperature must hold steady and the batter must be sufficiently fermented for the balls to puff fully and achieve a crisp shell with a hollow, open centre. Remove with a slotted spoon and drain briefly.
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5
Arrange the luqaimat immediately on a serving plate. Drizzle the warmed date syrup generously over the hot dumplings — the warmth of the freshly fried dough is essential for the syrup to flow and penetrate — then scatter sesame seeds over the top. Serve at once; the crisp exterior softens within minutes of syruping.