89% would make again
featured in Street Treats From Around Asia
for 50 doughnuts
- 1 cup all-purpose flour (125 g)
- 1 teaspoon baking powder
- 1 pinch baking soda
- 3 tablespoons plain yogurt
- ½ teaspoon ground cardamom, divided
- 1 cup water (240 mL), plus 1 tablespoon, divided
- ¼ teaspoon turmeric powder, optional, or 2 drops of orange food coloring
- 1 cup sugar (200 g)
- 3 strands saffron
- ½ teaspoon lemon juice
- oil, for frying
- rabri, for serving
- Calories 26
- Fat 0g
- Carbs 5g
- Fiber 0g
- Sugar 2g
- Protein 0g
Estimated values based on one serving size.
- In a large bowl, whisk together the flour, baking powder, and baking soda.
- Add the yogurt and ¼ teaspoon of cardamom.
- Add ½ cup (120 ml) of water and the orange food coloring. The batter should have the consistency of a thick pancake batter. Add more water if needed.
- Cover and let rest in a warm place for 10-12 hours to ferment, or until small bubbles develop on top of the batter.
- Once the batter has fermented, add the sugar and ½ cup (120 ml) of water to a small saucepan. Bring to a boil over medium heat.
- Add the remaining ¼ teaspoon of cardamom, the saffron strands, and lemon juice.
- Simmer until a sticky syrup develops, about 5 minutes.
- Whisk the batter and add a tablespoon of water if the batter looks too thick. Transfer to a squeeze bottle or piping bag.
- Heat oil in a large skillet over medium-low until it reaches 350°F (180°C).
- Squeeze the batter into the hot oil, making small circular spiral shapes.
- Increase the heat to medium-high.
- Fry the dough shapes until they are crispy on both sides, about 5 minutes.
- Remove and immediately dip in the syrup mixture.
- Serve with rabri, if desired.