This traditional Indian dessert is made by lightly frying balls of dough, then soaking them in a rose-scented syrup. The doughnuts plump up and sweeten as they soak, which makes them a perfect make-ahead dessert.
- Portion size 25 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Rose Water Syrup:
Method
Rose water Syrup: In saucepan over medium heat, dissolve sugar in 2 cups water. Stir in rose water and saffron; set aside.In bowl, mix together milk powder, flour, almonds and baking soda. Stir in milk and ghee, mixing to form dough. Let stand for 5 minutes.
Shape by 1 tbsp into balls; place on parchment paper–lined baking sheet.
In deep-fryer, wok or deep saucepan, heat about 3 inches (8 cm) oil until deep-fryer thermometer reads 350ºF (180ºC). Deep-fry balls, in batches, until golden, about 2 minutes. With slotted spoon, transfer to paper towel–lined plate.
Transfer doughnuts to large bowl; pour syrup over top. Cover and refrigerate for 12 hours or for up to 2 days. To serve, microwave for 2 minutes on high to reheat; sprinkle with pistachios.
Nutritional facts Per piece: about
- Sodium 57 mg
- Sugars 19 g
- Protein 2 g
- Calories 150.0
- Potassium 93 mg
- Cholesterol 4 mg
- Saturated fat 1 g
- Total carbohydrate 22 g
%RDI
- Iron 1.0
- Folate 5.0
- Calcium 5.0
- Vitamin A 4.0
