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Eggless Mawa Elaichi Doughnuts

What You Need:
  • 2 cups refined flour (maida) + for dusting
  • 1 cup mawa/ khoya
  • ½ teaspoon green cardamom powder
  • 15 green cardamoms
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon + 8 tablespoons powdered sugar
  • 15 grams fresh yeast, dissolved in water
  • ½ cup milk
  • 110 grams butter, softened
  • Oil for deep-frying
  • Ask a parent or adult to help with this recipe
  • Sift the refined flour, salt, baking powder and 1 teaspoon powdered sugar into a bowl. Make a well in the centre and add the activated yeast. Add the milk and mawa and mix well. Add the butter and mix well. Add the cardamom powder and mix again. Knead into a soft dough. Set aside till the dough rises. 
  • Knock back the dough and dust it with refined flour. Roll the dough to about ½ inch thickness. Stamp out mini doughnuts with a doughnut cutter.
  • Heat sufficient oil in a kadai and deep-fry the doughnuts on medium heat till they are golden in colour.
  • Grind the green cardamoms and 8 tablespoons powdered sugar to a fine powder and spread it on a plate. Coat the fried doughnuts with the cardamom-sugar powder. Transfer the doughnuts onto a serving plate and serve immediately.
A recipe by Sanjeev Kapoor Master Chef, Author and Television Host
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