This is the first doughnut recipe I have tried in my life. Got this recipe from my mother in law. This was one of mummy’s signature snack recipes during my husband’s childhood days. Unlike the soft doughnuts we make these days, this one is hard in texture and can be stored for several days. I always felt these doughnuts are a "cousin" of VettuCake and Diamond Cuts we make back home in Kerala. Kids will love this snack and you can also pack it for those staying in hostels. It's also a great snack to give away during Christmas time!
Old Fashioned Indian Doughnut Recipe
(Yield: 30 -35 small doughnuts)
All-purpose flour – 3 cups
Eggs -3, separate yolk & white
Powdered Sugar – 1 cup
Vegetable shortening (Dalda / Crisco) or Ghee – 3 tbsp
Salt – one pinch
Baking Powder – 1 tsp
Cake Jeerakom (powdered) – ½ tsp (optional, I didn’t add)
Oil for deep frying
- Sift all-purpose flour, baking powder and salt and keep aside.
- Mix powdered sugar and vegetable shortening. Add egg yolks in to this and mix well.
- Add in all-purpose flour mix, cake jeerakom, if using and lightly beaten egg whites and knead the mixture into a smooth dough without adding any water. Keep the dough aside covered with a cloth for 10 minutes.
- Lightly flour a work surface and roll out the dough to a ¼ inch thickness. Using doughnut cutter, cut out rounds with holes.
- Heat oil in a pan and deep fry doughnut in to light golden brown on both sides. Drain on paper towels and when cold store in an air tight container.
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