India x USA
Gajar halwa doughnuts
Winter's favourite halwa found a soft, sugary new home.
180 minTime
9 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original449kcal
9 gprotein
3 gfibre
180minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Mix the maida, yeast, 40 g sugar and salt. Add 160 ml warm milk and the egg and knead 8 minutes. Knead in the butter until smooth. Cover and rest 1 hour.
- 2Meanwhile cook the carrots in 300 ml milk on medium heat, stirring often, about 30 minutes until the milk is absorbed. Add 60 g sugar, ghee and khoa and cook 10 minutes more. Stir in half the cardamom and the cashews. Cool.
- 3Roll the dough 1.5 cm thick, cut 8 rounds of 8 cm and place on oiled paper squares. Cover and rest 40 minutes.
- 4Heat oil in a kadai to about 170°C. Slide the doughnuts in on their paper, peel it off and fry 1 1/2 minutes a side. Fry two or three at a time, with care.
- 5Drain briefly, then roll in the remaining 60 g sugar mixed with the rest of the cardamom.
- 6Poke a hole in the side of each with a chopstick and pipe or spoon in the halwa.
Serve it like this
Halve one doughnut to show the orange halwa and set it beside a whole one on a small plate.
