You can make this gluten-free ladoo, a round ball of melt in the mouth magic called Besan Laddu or plain Besan Unde. Simple pantry ingredients make this sweet a divine offering to the Gods! Served in a traditional meal as a sweet or as a dessert, a delicacy made with Bengal Gram flour you cannot stop eating just one!
Finally I made doughnuts the challenge as a part of egg less baking challenge.
I am late this time but then something’s I could not help. I had an asthmatic attack and viral flu together and frying was not a good idea not especially when I cannot stand for long.
Doughnuts are my girls favourite so they were very disappointed that I could not make them but they understood.
I had written off making them in fact I told Gayatri so, Gayatri is the person whose brainchild is Eggless baking by the way, then I read about baking and not frying them so I was back in action. I had the dough ready and was about to start the oven when the lights went off! Well I cannot let the dough go waste can I? So I fried them.
Actually I have rolled the dough a bit thinner than necessary so the doughnuts they are a bit flattish and not the big fat ones that the girls pick up at the local bakery. They have a solution for that though it’s called “make again”. So I can safely say they have loved the doughnuts. They got me sandwich two together.
Thanks Gayatri & Jayanthi of Sizzling Veggies for choosing these yummy doughnuts as the challenge else I would have never make them at home.
I have used whole wheat flour to make these doughnuts and no eggs. In fact I do wonder why you need the eggs.
For the doughnuts:
- 1 cup whole wheat flour
- 40 grms sugar (½ of 1/3 cup)
- ½ teaspoon salt
- 1 ½ tblspn butter
- ½ cup milk
- ½ tblspn of yeast
- ½ tblspn sugar
- 1 teaspoon vanilla essence
For the Glaze:
- ¼ Cup butter
- 1/3 cup cocoa
- 1 ½ cup powdered sugar
- 40 ml milk
- 1 teaspoon vanilla essence
- Warm the milk and dissolve the sugar in it. Check the heat of the milk before you add the yeast. How? Drop a drop of the milk on your inner wrist, is it warm? Then your milk is at the right temperature for the yeast. Stir in the yeast and let it rest on the counter for the yeast to grow and become all bubbly and frothy.
- On the warm gas keep the bowl of butter and let it melt a little.
- Mix the flour, salt and the sugar well.
- In the risen yeast mix add the melted butter and the essence mix well.
- Mix the yeast and the dough. You will get sticky dough that’s fine.
- Move the dough on the counter and with some flour knead it for 6-8 minutes. The dough is ready when you poke a finger in it the dough should not bounce back.
- Transfer the dough to well oiled bowl and let it rise for ½ hour or till it becomes double.
- Roll out the dough in a thick chapatti. It should be ¼ inch thick. If you have a doughnut cutter use that else use a cookie cutter and the cap of a bottle like me to get your doughnuts with their holes.
- Let them rise again for ½ hour.
As the dough is rising now make your glaze/ dip/ coating for the doughnuts
- Melt the butter add the cocoa. Mix well. Add the milk mix add the sugar mix, repeat till all the milk and sugar is used up. Add the vanilla essence. Mix well. Set aside.
Let’s get back to the doughnuts now
- In case you are baking them then bake them at 200deg centigrade for 10-12 minutes. But now that I have to fry them heat oil and deep fry them till nice golden brown on both the side.
- Drain them on a paper towel then when they are still warm dip them in the glaze that you have made and let them drip out.
- Keep them hidden if you can till you get some decent pictures. Then let them ATTACK!