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  • 1 medium sized Baata self rising flour (or all-purpose flour for you Canadians)
  • ½ medium sized Baata luke warm milk
  • 2 full tablespoons white sugar
  • 2 full teaspoon spoons yeast
  • ½ teaspoon salt
  • 1 tablespoon makkhan (gheo if not makkhan)
  • 1 teaspoon Vanilla essence/ Vanilla pod
  • Oil for frying


1. Mix all dry ingredients

2. Mix Vanilla essence into luke warm milk and pour into dry ingredients

3. Knead well. Once kneaded, knead makkhan into kneaded dough. Continue to knead for 5 minutes. The mixture should now look smooth and elastic

4. Cover dough with white mal mal kapraa in a warm place for 20 minutes (until doubled)

5. Gently press out any air and roll on a lightly floured surface to roughly ¼ inches thick

6. Use a Sarbloh cup upside down to cut out round circles, and then cut out smaller circles in the middle to form a doughnut ring shape

7. Rest doughnut rings till doubled in size, covered with mal mal kapraa in a warm place (approximately 20 minutes)

8. Fry few at a time on low heat until evenly golden. Be careful not to fry in hot oil since the dough will remain uncooked on the inside.

9. Remove from oil and roll in fine white sugar or top with an icing of your choice.


By Jatinderpal Singh Source: [1]