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Indian sweet doughnuts

Name: Indian sweet doughnuts
Cook time: 40 min
Yield: Makes 12
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

October 4, 2017 (Last Updated: November 15, 2018)

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Indian sweet doughnuts

Serves: Makes 12

Cooking Time: 40 mins

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.