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.Indian sweet doughnuts
Ingredients
SYRUP
DOUGHNUTS
Instructions
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
