Parsi Doughnut Bhakhra
(makes about 3 dozen)
Whole wheat flour or Wheat Bran – 100g
Semolina flour – 250g
Plain flour/All purpose flour aka maida
750gSugar – 550g – (I used organic cane sugar)
Ghee/clarified butter – 100g (melted)
Yogurt – 250g (I used 2% milk fat organic Greek yogurt)
Eggs (lightly beaten with a fork) – 5
Baking powder – 3 1/2 teaspoons
Cardamom & nutmeg powder – as per taste (I used 2-3 tsps of each)
Vanilla Extract – 1 1/2 teaspoons
Organic whole milk – 2 tbsps (optional)-
Sliced Almonds (optional) – 70g, crushed and not powdered.
Sift the whole wheat flour, semolina and plain flour. Add almonds, sugar, cardamom, nutmeg and baking powder. Mix all the dry ingredients in a large bowl. Add beaten eggs mix them in and then add yogurt, vanilla extract and ghee mix it all in. Slowly add in some milk if you need to make a firm dough (milk is optional). Cover your bowl with a cling wrap and keep in a warm place for one or two nights. Deep fry bhakhra in medium hot oil.