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3 cups Maida (all purpose flour)
2 tsp yeast
3 tbsp sugar
1 tbsp dessicated coconut (optional)
1/2 tsp nutmeg powder or vanilla essence
4 tbsp milk powder (or warm milk for binding)
3 tbsp margarine
1 tsp oil
Mix together all ingredients well.
Then bind using warm water to form a soft dough and let it rise.
Roll into 1/4″ -1/2″ roti and cut into donut shapes.
Keep on flour dusted paper on a thaal or use greased trays.
Let it rise for half an hour then deep fry till golden brown color.
If you are using castor sugar for glaze, do glaze as soon as you fry them, sprinkle castor sugar using sieve.
If you are glazing wait until they are cold.
1 1/2 cups (150 grams) confectioners’ sugar
4 tablespoons (27 grams) cocoa powder
2 tablespoons milk or water
2 teaspoons vanilla
Sift together the sugar and cocoa powder in a medium bowl.
Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
NB: Instead of cocoa I used coffee, 2 tsp and the rest is the same
Recipe credit for Glaze: Shez Vig.
Prepared, tried and tested by: Husseina Nazir @ Global Food Flavors