Indian sweet doughnuts
Ingredients
SYRUP
- 1,125kg white sugar
- 1L (4 cups) water
- 8 green cardamom pods
- 8 cloves
- 2 star anise
- 15ml (1 tbsp) rose water
DOUGHNUTS
- 450g dried milk powder
- 150g cake flour
- 2,5ml (½ tsp) bicarbonate of soda
- 180ml (¾ cup) fresh whipping cream
- 125ml (½ cup) grapeseed oil, to fry
- desiccated coconut, to coat
Instructions
For the syrup, mix together all the ingredients in a saucepan and bring to a boil, while stirring, until you obtain a thick syrupy liquid, 15 minutes. Remove from heat and set aside to cool.
For the doughnuts, combine all the dry ingredients in a bowl. Add the cream and mix together with a spoon or by hand until it becomes a thick dough.
Preheat the oil in a deep-fryer to 180°C. Alternatively you can use a thick-based, deep saucepan. Scoop out small quantities of the batter, and deep-fry in the oil until golden brown, about 7 minutes. Drain on paper towel.
Pour the syrup over the doughnuts and roll in the coconut to coat. Serve the remaining syrup as a side.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
