I Made It
- Moderate
- 20 mins
- 3-4
Ingredients
CUSTARD FILLING:
- Milk 2 cups
- Sugar 1/2 cup
- National Custard Powder 6 tbsp
- Milk 1/2 cup
- Cream 1/3 cup
For Tempering:
- Butter 100 Gm
- Curry Leaves 12 To 15
DOUGH PREPARATION:
- Warm milk 1/2 cup
- Sugar 3tbsp
- Instant yeast 1tbsp
- Vanilla essence 1tsp
- 3 Pinch of National Salt
- 2 eggs room temperature
- 4tbsp melted butter
- 2 cups flour (sifted)
- Oil for frying
- Caster sugar for coating
Directions
For Madrasi Vegetable:
- In a sauce – pan add milk along with sugar and let it boil, in a bowl add National Custard Powder with milk whisk well and pour the mixture in milk & cook until thickens.
- For dough preparation, in a large bowl add milk, sugar and yeast, let it rest for 10 minutes
- now combine all wet ingredients then into it add dry ingredients mix it well and make a ball shape using hands knead the dough well.
- Transfer back into the bowl, cover and leave for 1 hour in warm place.
- When Dough became double in size take it out from bowl, cut 8 parts equally for large donuts and 16 parts equally for medium sized doughnuts.
- make ball shapes and transfer into the try align with butter paper.
- Press a little and let it rest for an hour.
- Fry on medium low flame until golden brown.
- let it cool down, Cap with caster sugar , make a whole using knife or skewer, fill with Custer cream filling and enjoy.
