Popatjee – sweet donuts
1/2 kg Whole wheat flour
400 ml Milk
1 cup Toddy
2 Tspns Fresh yeast, mixed with 1 teaspoon sugar and 1/2 cup warm water
3 tblspns Sugar
1/2 Cup Warm water
50 gms Almond.. blanched and chopped.
1 tblspn Caraway seeds
50 gms Ghee
2 tblspns Icing sugar
1 cup Oil (Adjust Quantity As Needed)
Beat ghee or butter until soft and smooth.
Add one egg at a time, beating constantly.
Gradually add flour and milk alternately, and keep mixing.
Add almonds and caraway seeds.
Mix and add toddy and prepared yeast.
Mix well, cover with cling wrap film or damp cloth and keep in a warm place for about 5 hours, till well risen.
Heat a ”popatji nu panu.” A special vessel to make these or use a Ebelskiver Pan like this (click to purchase).
Half fill the depressions with oil and allow to get hot.
Spoon in enough batter to fill the depressions three-quarters full.
When base is cooked and crisp, turn over with a skewer and cook other side.
When brown and crisp on both sides remove from oil with a pair of tongs or a skewer and drain well in a colander.
Repeat till all the batter is finished.
Sift with icing sugar and serve. Parsi way is to make a 1 string sugar syrup called “chasni’ and dunk these popatjes in the sugar syrup for 2 minutes. Remove from syrup, drain and cool.