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. I make a low-carb version that tastes even better, yes- I am serious!
1 1/2 cups coconut flour, please run this through the food processor to get it as fine as possible
1/2 cup coconut flurries
1 teaspoon salt
2 teaspoons baking soda
1/2 teaspoon cardamom seeds, crushed
3/4 teaspoon ground cloves
1/2 cup sugar substitute (I prefer liquid stevia)
5 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 sugar substitute
1 1/2 cups shredded coconut flurries
Combine the coconut flour, coconut flurries, salt, baking powder, baking soda, cardamom, cloves and sugar in a large bowl and whisk together.
In another medium bowl, whisk together the egg, coconut milk, buttermilk and butter together until it is light and fluffuy.
Slowly incorporate the wet mixture into the dry mixture and fold them in together.
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 sugar substitute and whisk.
Drop the doughnut in the glaze, remove with forks and then roll in the shredded coconut.