these are more healthier and store longer than the normal 

(makes about 40 )

2 cups whole wheat flour
1 cup all purpose flour
3/4 cup semolina
100 gms clarified butter (pure ghee)
1 1/2 cups vanilla sugar (if you want them really sweet use 2 cups)
2 eggs
1 level teaspoon baking powder
1 teaspoon nutmeg-cardamom powder
10 blanched almongs chopped
1 teaspoon caraway seeds
Fat for frying (use low fat oil along with a little clarified butter)
1 tablespoon yoghurt

Take all the dry ingredients including the sugar and mix them well. Make a well in the centre and pour in the lightly melted fat, beaten eggs and beaten yoghurt. Form into a dough. The dough should be dry and coarse. Cover completely and keep aside for an hour or two. The sugar will melt and a sticky dough will be the result.
Next make big rounds of the dough and with a rolling pin flatten into rounds. Use all purpose flour to prevent the dough from sticking. Taking a cookie cutter cut out either rounds or stars or whatever design you like.
Heat the fat to almost smoking, then lower the flame and fry the doughnuts. They need to be watched constantly as they brown fast. When one side is done flip over and cook the other side.  Hold them with a slotted
spoon till all the oil drains out and place on a paper napkin to soak up any left over fat. Store in an air-tight container.

1 comment:

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