Indian Doughnuts
/
Indian Doughnuts
Recipe by Sarah Todd
Ingredients
doughnuts
½ cup milk powder
¼ cup all-purpose flour
1 tbsp semolina
¼ tsp baking soda
1 tsp lemon juice
1 tsp ghee or butter
¼ cup milk
warm oil for frying
sugar syrup
1 cup sugar
1 cup water
1 tsp cardamom powder
1 tbsp lemon juice
to serve
coconut ice-cream
slivered pistachios
Method
Add dry ingredients for doughnuts into a bowl, add in lemon juice and ghee and crumble with fingers, slowly add milk until you form a smooth soft dough. Grease your hands with a little ghee and divide into 8 small balls making sure they have no cracks and place on a baking paper lined tray – very important as they will crack when frying.
In a pot, heat oil for frying to 180 degrees. Fry 4 at a time until golden brown and drop immediately into hot sugar syrup. Repeat with final 4. Set aside and rest for 2 hours, the balls will double in size.
Make sugar syrup, add sugar, water and cardamom into a large pot that has a good surface area and cook until sugar has dissolved (2 minutes) add lemon juice and set aside.
To serve, place 2 doughnuts per plate, a dollop of coconut ice-cream, topped with slivered pistachios.
