Dairy Milk Sesame Lokma Dessert: Crunchy Twist on a Classic

Lokma is a simple, much-loved dessert, quite popular in Turkey. These deep-fried dough balls are soaked in syrup, which are usually eaten fresh and warm. This version below gives it a fresh spin: melted Dairy Milk chocolate for a creamy hit of sweetness, and toasted sesame seeds for a crunchy, nutty finish. It’s still the same comforting treat at heart, just with a little excess to it. This Dairy Milk sesame lokma dessert is just perfect for when you want something familiar but with a little fun added to it.

Dairy Milk Sesame Lokma Recipe

Ingredients:

For the Lokma Dough:

• 2 cups all-purpose flour
• 1 cup warm water
• 2¼ tsp active dry yeast
• 1 tbsp sugar
• ½ tsp salt
• 1 tbsp vegetable oil

For Frying:

• Vegetable oil, for deep frying

For the Syrup:

• 1 cup sugar
• ½ cup water
• 1 tbsp lemon juice
• ½ tsp vanilla extract, optional

For the Topping:

• 100 gm Dairy Milk chocolate, melted
• ¼ cup sesame seeds, toasted
• Optional: a pinch of sea salt, for garnish

Method:

1. Take a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
2. Take a big bowl, mix flour and salt. Pour in the yeast mixture and oil. Stir until combined into a sticky dough. Cover with a towel and let it rise in a warm place for about 1 hour or until doubled in size.
3. While the dough is rising, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened. Add vanilla if using. Set aside to cool.
4. Heat oil in a big kadhai or fryer, about 180°C. Use a spoon or squeeze the dough through your hand and cut off small pieces with an oiled spoon into the hot oil.
5. Fry until golden brown and crispy, about 2-3 minutes, turning to cook evenly. Remove and drain on paper towels briefly, then dip into the cooled syrup while still warm. Let them soak for a few seconds.
6. Melt the Dairy Milk chocolate in a heatproof bowl over simmering water, or microwave in 30-second intervals, stirring so it doesn't burn. Drizzle or dip the syrup-soaked lokma in the melted chocolate.
7. Immediately roll or sprinkle with toasted sesame seeds for a crunchy finish.
8. Sprinkle with a pinch of sea salt and serve warm for the best mouthfeel, or store at room temperature for up to 1 day.

Tips & Tricks for Making Dairy Milk Sesame Lokma:

• Use warm water, or lukewarm, not hot, boiling water to activate the yeast. If it's too hot, the yeast won't make it. If it's too cold, nothing happens.
• Don't worry if the dough feels a bit wet and sticky, that's how it's supposed to be. Adding extra flour will make the lokmas denser, not softer.
• Cover the dough and leave it in a warm corner of your kitchen. A sunny windowsill or inside your oven (turned off, with just the light on) works great.
• If the oil’s too hot, the outside will burn before the inside cooks. If it’s too cool, they’ll just soak up oil and go soggy. Medium-high heat is your sweet spot; test with a small piece first.
• This dough sticks to everything, wet or oily your hands, or use an oiled spoon to drop dough into the oil easily.
• Drop the fried lokma straight into the cooled syrup while they’re still warm. They’ll soak it up better and taste way better that way.
• Microwave the Dairy Milk in short intervals (like 20-30 seconds), stirring in between, so it doesn't get weird or grainy and ruin the entire thing.
• The hallmark of any sesame-based dish, be it savory or sweet, is whether or not you toast the dry sesame. Just a minute or two in a dry pan brings out way more flavor in the sesame seeds.
• A tiny sprinkle of flaky or sea salt on top cuts the sweetness and brings out the chocolate flavor even more.
• They’re at their absolute best warm, right after making. If you have leftovers, store them uncovered or loosely covered so they don’t lose their crunch.