This is a tasty Indian dessert. These little “doughnuts” are awesome with tea. They’re very sweet but surprisingly munchable, and the texture is out of this world.
Active preparation time: 20 minutes
Total time: 2 hours−overnight
Orange-Cardamom Wheat Beer Syrup
12 fl oz (355 ml) wheat beer
1 cup of white sugar
½ tsp ground cardamom
Zest the orange and reserve the zest for the doughnuts. Juice the orange. In a small pot, combine the orange juice with the remaining ingredients and bring to a simmer over low heat. Continue cooking until a syrupy consistency is reached, about 10−15 minutes. Remove from the heat.
2 cup dry milk powder
½ cup all-purpose flour
Pinch of salt
¼ tsp baking powder
Pinch of orange zest
2 tsp canola oil
3−4 Tbs yogurt
Oil for frying
Combine the dry milk powder, flour, salt, and baking powder in a large bowl. With your hands, mix in the orange zest, oil, and yogurt until a smooth paste forms. If it is too dry, add more yogurt. Shape the paste into smooth balls, no more than 1" (25 mm) in diameter. Set aside.
In a deep heavy pot, heat 3−4" (8−10 cm) of oil. The oil must remain at a low-medium heat. Start with one donut to test the oil. The oil should barely bubble. If it hisses or starts frying too quickly, lower the temperature. When the appropriate temperature is reached, gently lower the balls into the oil. Fry for 2−3 minutes, moving them around until evenly golden. Remove from the oil and drain.
Submerge the donuts in the syrup for 1−2 hours or overnight.
When you’re ready to serve, test one doughnut for softness—if it is still hard, you can simmer the doughnuts in the syrup for a few minutes.
Serve 2−3 doughnuts on a saucer or small plate and garnish with mint, nuts, or orange zest.
Beer Suggestions: Coal Creek TAP Ouessant Wheat (Laramie, Wyoming), Coronado Brewing Orange Avenue Wit (Coronado, California), Harpoon UFO Twist (Windsor, Vermont).
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PHOTO: MATT GRAVES