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Preparation Time : 50
Cook Time : 35
Total Time : 85
Wheat flour - 2 cup
Powder sugar - 1/2 cup
Warm milk - 1/2 cup
Baking soda - 2 tbsp
Soda bia carbonate - 3/4 tbsp
Salt - 1/2 tsp
Curd - 1/2 cup
Melted butter - 2 tbsp
Spinach plup - 3 tbsp
Beetroot plup - 3 tbsp
Vanilla extract - 1 tbsp
Vegetable oil - 1 1/2 cup for frying
PAAN - SPINACH RABRI - Milk - 1/2 liter
Milk powder - 100 gms
Bread slice - 2 pieces
Mitha paan - 2 no.
Green cardamom powder - 1/4 tsp
Spinach pulp - 1.5 tbsp (for colour)
Fennel seeds powder - 1 tsp
BEETROOT, PANEER - TIL DIP - Cottage cheese/ chenna - 100 gm
Milk - 1/4 cup
Beetroot pulp - 1.5 tbsp (for colour)
Sesame seeds roasted - 1 tbsp
Vanilla extract - 1 tsp
Sugar sirup - 4 tbsp
Butter - 2 tbsp
JEGGERY FLAXSEEDS DIP - Flaxseeds - 2 tbsp
Jeggery - 1/2 cup grated
Green cardamom - 2 crusted
VANILLA GLEAZE - Icing sugar - 1 cup
Water - 1/3 cup
Vanilla essence - 1 tbsp
Take flour, salt, baking soda and soda in a big bowl. Mix all ingredients very well.
Take an another bowl. Mix curd, sugar, butter, vanilla essence all together till sugar dissolve.
Add this mixture in dry ingredients and rub with help of both hands like bread crumbs. Now divide flour mixture in 3 parts.
Now add spinach pulp in first bowl, beetroot in second and leave another as it is.
Make very soft dough with help of milk as required. Use milk for knead third part. Cover all dough with wet kitchen towel and keep aside for at least half an hour hour.
By the time we will make vanilla glaze and all three dips.
Heat milk in a heavy bottom pan on high flame. Stir 3-4 times while boiling. Take out 1/2 cup warm milk in a cup now add milk powder then stir very well so their will be no lumps remain. Break bread slice in small pieces ! add these pieces and milk in boiling milk then stir very well. Boil milk for 7-8 minutes and stir several times while boiling.
Add green cardamom powder and mix well. Switch off the gas flame.
Take out hard stem from paan leaves and dip for few seconds in hot water then in cold water for a minute. Blend paan leaves , 3 tbsp rabari and spinach plup in chutney jar for 30 seconds on low speed. Now mix it in rest rabari and stir well. Take out in a bowl and keep it in fridge.
Now put chenna and milk in a heavy bottom small pan and cook for 2-3 minutes. Take out in chutney jar ; add beetroot pulp, roasted sesame seeds, vanilla essence, butter and grind for 40 seconds on medium to high seconds. Add 2 tbsp milk to get creamy and thick consistency.
For Jeggery dip put jeggery and 1/4 cup water in a heavy bottom pan on high flame. Stir continuously while making sirup. Once starts bubbling up add crusted sesame seeds and stir well. Now add butter then mix very well. Cool down.
For Vanilla glaze - put sugar and water in a heavy bottom pan and make thick consistency but not one sting sugar sirup. It will take around 5 minutes time to make. Add butter and vanilla extract in sirup and mix very well.
Now we will make donuts. Take a big size ball and roll it on rolling board with help of rolling pin. It thickness should be 1/4 " in round shape. Now cut it with donut mold or glass and bottle cap. First cut with glass / small bowl then cut in middle with bottle cap. Repeat this process with each colour of dough. Cover it with damp cloth.
Heat oil in a deep frying pan on medium heat. Put 4-5 pieces donuts in oil . Fry both sides till golden colour. It will take around 4-5 minutes for one batch. Repeat this process till all pieces frying finish.
Now dip all donuts one by one in vanilla glaze yhen keep on a baking wire rack.
It's time to coat it with three beautiful dips. We will coat jeggery flaxseeds dip on plain donuts, spinach paan rabari on spinach donuts and beetroot, paneer - til dip on beetroot donuts. Sprinkle sesame seeds on flaxseeds coating, chopped paan - fennel seeds on paan rabri and flaxseeds on pink donuts.
Yummy and healthy donuts are ready to serve.
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