During Ramadan I have a strong desire to make all of my desserts festive and what better way to than to infuse them with fragrant cardamom and its favorite companion rose! This would be an absolutely great treat for Eid along with the typical falooda and sheer korma! These doughnuts would be a hit with adults and kids.
- 2 1/2 cups of all purpose flour
- 3/4 cup of milk
- 1 1/4 teaspoons of yeast
- 1 egg
- 4 tablespoons of melted butter
- 2 tablespoons of white sugar
- 1 1/2 teaspoons of cardamom powder
- 1/2 teaspoon of salt
- 1 cup of white chocolate chips
- 1/4 cup of Rooh Afza
- Pistachios and Cashews as topping
- Oil for frying
- Warm your milk and add yeast to it and leave is aside for 10 minutes to bloom.
- In a large mixing bowl or stand mixer with dough hook, mix melted butter, egg, sugar, salt, cardamom powder, and bloomed yeast mixture.
- Slowly add the flour until it all comes together.
- On a floured surface, turn out the dough and begin to knead in a pull and fold method.
- Allow the dough to rise for 90 minutes.
- Once the dough has risen, roll it out and cut out doughnuts using a drinking glass and a bottle cap.
- In a heavy bottom pan fry the doughnuts on medium heat for 45 seconds to a minute on each side.
- In a separate glass bowl, place 1/2 cup of white chocolate chips and melt in 10 second increments in the microwave until they are well melted.
- Add 1/4 cup of Rooh Afza to the melted chocolate and mix well.
- Dip each doughnut in the white chocolate and Rooh Afza mix and then dip into a plate of crushed nuts.
- Set dipped doughnuts on parchment paper to set.