Indian sweet doughnuts

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

Indian sweet doughnuts

Serves: Makes 12
Cooking Time: 40 mins



  • 1,125kg white sugar
  • 1L (4 cups) water
  • 8 green cardamom pods
  • 8 cloves
  • 2 star anise
  • 15ml (1 tbsp) rose water

  • 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



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.

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