Golden-brown and crisp on the outside with a light, airy interior, these deep-fried awamat offer a satisfying contrast in textures that few other desserts can match. By soaking the hot dough balls immediately in a fragrant cinnamon-infused syrup, you ensure that every bite is perfectly sweetened and syrupy, creating a classic Middle Eastern treat that balances a simple flour base with the warm notes of the sugar glaze.

Mastering the technique for these sweet donut balls requires just a few pantry staples like yeast, flour, and a bit of cornflour for extra crunch. While the process of shaping them by hand takes a little bit of practice, the result is a rewarding batch of warm, bite-sized morsels that are ideal for sharing over tea or coffee with friends and family.

For the best serving experience, finish them with a generous sprinkle of crushed pistachios to add a subtle nuttiness and a pop of color to the plate. Whether you serve them warm straight out of the fryer or at room temperature, they remain a staple for gatherings where something simple, sweet, and comforting is called for.

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If you enjoy the satisfying crunch and airy texture of Awamat, you will likely appreciate experimenting with other fried dough delicacies. For a similar bite-sized treat, try making these crispy bola ubi kopong, which offer a delightful chewiness that contrasts perfectly with a light, golden exterior. If you are specifically looking for a way to incorporate earthy flavors into your fried snacks, our guide on how to prepare classic sweet potato balls provides a reliable technique for achieving that perfect, hollow center and crisp crust every time.

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Key Ingredients

Plain flour: Forms the primary base for the donut ball dough structure.
Active dry yeast: Provides the necessary leavening to create light and airy donut balls.
Sugar: Sweetens both the internal dough mixture and the essential soaking syrup.
Lemon juice: Balances the sweetness of the syrup with a touch of acidity.
Cinnamon stick: Infuses the sugar syrup with a warm, aromatic spiced fragrance.
Cornflour: Helps achieve the signature crisp texture of the donut exterior.
Vegetable oil: Used for deep-frying the dough into golden, crispy spheres.
Pistachios: Optional crunchy topping used to garnish the finished syrup-soaked donuts.

More Bite-Sized Sweet Treats to Explore

If you want to keep the snacking going but prefer a no-bake option, these sugar cookie protein bites are a great way to satisfy those cravings with a bit more substance.
For those who enjoy the fragrant, syrup-soaked nature of Awamat, this delicate sweet vermicelli dish offers a similarly comforting experience with warm, aromatic notes.
If you are interested in exploring other international tea-time favorites, these pandan coconut rolls provide a wonderful contrast of textures that pair beautifully with the flavors found in Middle Eastern desserts.

Awamat ( Sweet Donut Balls )

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Ingredients For The Syrup

4 cups sugar2 cups of water1 cinnamon stick2 tbs lemon juice

Method

in a saucepan add all the ingredients together on medium to high heat.let it simmer until sugar is disolved and the syrup is thick enough to coat the back of a metal spoonlet it cool

For The Dough

2 cups of plain flour1 tbs cornflour1 tbs active dry yeast (make sure it is not expired )1 tbs sugar1⁄4 tsp salt1 cup 1⁄2 of lukewarm waterCanola oil or vegetable oil for frying

Method

Add all dry ingredients to a bowl.Gradually and slowly add in the water whilst mixing you want a loose dough not to thick and not to runnyonce the dough is done with a glove pinch any clumped up flour in the mix ( this is crucial as the balls can explode in the frying process is not mixed through properly)cover the dough for 30 minutes to an hour max you don’t want to over rest itin a pot add in 4 cups of vegetable or canola oilturn on heat to 180 degrees on mediumyou will need a cup of the oil on the side so you can dip the teaspoon when moulding the ballsput on gloves as this can get messynow with your right hand hold the teaspoon and dip it in the oil and with your left hand place your hand in the dough give a mix and make a fist with the dough coming through and making a little ball and with the teaspoon scrape it off and add into the hot oilrepeat this process and you will need to add about 10 balls into the oil at a time do not over crowd the potnow with a slotted metal spoon mix the balls in the oil until they turn golden brown . Pull them out and remove excess oil as you take them out and add them into the syrup .with another slotted metal spoon mix them around in the syrup and then take them out and put them in a serving bowlrepeat the process until dough has finishserve with crushed pistachios or on their own and enjoy

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