The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours.
What You Will Need
- 8 cups whole milk
- 2 1⁄2 cups sugar
- 1⁄8 tsp. saffron
- 1 tsp. rosewater
- 8 pods cardamom, cracked
- 1⁄4 cup (1 1/4 oz.) all-purpose flour, sifted
- 1⁄4 cup semolina flour
- 1⁄2 tsp. baking powder
- 3 tbsp. ghee or clarified butter, plus more for frying
- 1 tbsp. plain yogurt
- 1 egg
- Bring milk to a boil in a 4-qt. nonstick pan. Reduce heat to medium-low; cook, stirring, until very thick, about 5 hours. You should have 1½ cups of thickened milk; let cool to room temperature.
- Bring sugar, saffron, rosewater, cardamom, and 1¾ cups water to a boil in a 1-qt. saucepan. Cook, stirring, until sugar dissolves, 8–10 minutes; let cool.
- Combine thickened milk, the flours, and baking powder in bowl of a stand mixer fitted with a paddle attachment; mix. Add ghee, yogurt, and egg; continue to beat until dough forms. Cover with plastic wrap and set aside for 10 minutes.
- Heat 2″ ghee in a 6-qt. pan until a deep-fry thermometer reads 275°. Using wet hands, divide dough into 16 pieces; roll into balls. Working in batches, fry, stirring to keep donuts submerged until cooked through, 12–15 minutes. Using a slotted spoon, transfer to paper towels to drain briefly; transfer hot donuts to syrup and let soak for at least 30 minutes before serving.