My mom makes an amazing Indian sweet that reminds me of doughnuts. I took her recipe and have altered it to make my version, I call it the Indian Spiced Coconut Doughnut. It isn’t too sweet and have the perfect hint of spice, if you want to take it a step further, you can add the optional glaze and coating of coconut flurries to make it dramatically delicious.
1/2 cup coconut flurries
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cardamom seeds, crushed
3/4 teaspoon ground cloves
1/2 cup sugar
2 large eggs
1 cup coconut milk
1/4 cup buttermilk
5 tablespoons butter, melted
3-4 cups of oil for frying
1/4 cup coconut milk
1/4 cup powdered sugar
1 1/2 cups shredded coconut flurries
Combine the flour, coconut flurries, salt, baking powder, baking soda, cardamom, cloves and sugar in a large bowl and miso together.
In another medium bowl, whisk together the egg, coconut milk, buttermilk and butter together.
Slowly incorporate the wet mixture into the dry mixture.
Fill a large heavy bottom pan with 4 inches of frying oil and heat to 370 degrees F.
Drop a tablespoon of batter into the oil and allow it to fry for 2-3 minutes on each side until golden brown. Do not overcrowd the pan or the temperature will fall.
Remove the doughnuts and allow them to drain on paper towel.
Combine together the coconut milk and powdered sugar and whisk.
Drop the doughnut in the glaze then roll in the shredded coconut.