Carrot Custard Donuts

Carrot Custard Donuts a perfect recipe for the season. #HappyCookingToYou #FoodFusion

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  • Warm water ¾ Cup
  • Sugar 2 & ½ tbs
  • Khameer (Instant yeast) 1 tbs
  • Maida (All-purpose flour) sifted 3 Cups
  • Namak (Salt) ¼ tsp
  • Makhan (Butter) melted 3 tbs
  • Anday (Eggs) 2
  • Vanilla essence 1 tsp
  • Doodh (Milk) warm 3-4 tbs
  • Maida (All-purpose flour) 1 tbs
  • Gajar (Carrots) peeled 3-4 medium
  • Doodh (Milk) 2 Cups
  • Sugar 6 tbs or to taste
  • Custard powder 5 tbs (Vanilla flavor)
  • Doodh (Milk) ½ Cup
  • Cooking oil for frying
  • Caster sugar as required
  • Milk chocolate melted


In a small jug,add warm water,sugar,instant yeast and mix well,cover & let it rest for 15 minutes.

In a flour kneading machine,add all-purpose flour,salt,butter,eggs & vanilla essence and mix well.

Gradually add yeast mixture and knead until dough is formed.

Gradually add milk & knead until smooth dough is formed (approx. 8-10 minutes) & add all-purpose flour if needed and knead again.

Grease dough with cooking oil,cover with cling film & let it proof for 1 hour.

Prepare Carrot Custard:

On a bowl,place muslin cloth & finely grate carrots with the help of the grater and squeeze out carrot juice & reserve grated carrots & juice for later use.

In a frying pan,add grated carrots and dry roast for 2-3 minutes & set aside.

In a saucepan,add milk & bring it to boil.

Add sugar,mix well and cook until sugar is dissolved.

Add reserved carrot juice & mix well.

In custard powder,add milk & whisk well.

Gradually add dissolved custard in milk,mix continuously and cook until it thickens then whisk well.

Turn off the flame,add dry roasted carrots & mix well.

Cover with cling film & let it cool.

Transfer prepared carrot custard in piping bag & set aside.

Knead dough again,sprinkle dry flour & knead dough again until smooth.

Divide dough into 2 portions,take one part,dust dry flour & roll out with the help of rolling pin.

Cut with the help if the cutter,dust dry flour,cover with kitchen towel for few minutes (makes 17-18).

In a wok,heat cooking oil & fry donuts on low flame until golden brown.

Let them cool for 10 minutes.

To fill each donut,carefully crave a small opening in the side of each round,forming a cavity.

Fit a piping bag,fill with prepared carrot custard into each donut round and coat with caster sugar.

Decorate with melted chocolate & serve!

Recipe By: Kanwal Mohsin

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