Flaky Indian Doughnut

Recipe by
Total Time:
1 hour
Serves:4
Rated 4 based on 100 votes
4
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Mushroom Cheese Cutlet, Best Veggie Wrap, Easy Schezwan Bread

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4

Ingredients

  • For dough:
  • 1.5 cup - All-purpose flour/maida
  • 2 pods - Cardamom
  • 1/4 cup - Ghee
  • 1/4-1/2 cup - Water (use accordingly)
  • Oil to Deep Fried
  • For Sugar syrup:
  • 3/4 cup - Sugar
  • 1/4 cup - Water

How to Make Flaky Indian Doughnut

  • In a bowl take all-purpose flour.
  • To that add 2 pods of cardamom. Just add the cardamom after removing the skin, do not powder the cardamom.
  • Heat ghee till you get aroma and it is hot enough to cook the flour a little.
  • Now add melted hot ghee to the flour.
  • Mix well till the flour takes the form of breadcrumbs.
  • Once done, add water little by little and mix together to form a soft dough.
  • Please take care as not to knead the dough but just mix the flour mixture with enough water to take the shape of a dough.
  • Also take care that dough doesn't become sticky.
  • So use water carefully little by little.
  • Let it rest on the counter for 20-30 minutes and then pinch off small balls out of the dough mixture.
  • Flatten them a little in between your palms.
  • Heat oil in a deep bottom pan and Deep Fried the flattened small balls in a medium heat for around 20-25 minutes till they get cooked well inside.
  • Once done transfer them into kitchen towel and let them cool down completely.
  • Once fully cooled, you should proceed with preparing sugar syrup.
  • Add sugar in a deep bottom pan. Add water to it and bring it to a boil and check for single thread consistency.
  • Once that consistency is achieved remove it off the heat and let it cool down a little.
  • To that add the fried saatu and let the sugar syrup coat them well.
  • Then transfer them to a plate or any tray and let it cool down completely.
  • Once cooled they can be stored in airtight container for around 10 days.