Ramadan recipes: Syrup Doughnuts

Break the Ramadan fast with a delicious dessert by Snowflake’s Asha Maharaj, who bakes a little extra sweetness into Eid-al-Fitr with her take on traditional Eid treats.

Soft and spicy Syrup Doughnuts

This one is perfect for the sweet-tooth.

Makes 20 small doughnuts

Ingredients

5 cups Snowflake Cake Wheat Flour

1 cup sugar

1 tsp salt

2 tsp ground ginger

2 tsp cinnamon

1 tsp coarsely ground fennel seeds

1 tsp ground cardamom

1 cup oil

1 x 10g sachet instant yeast

About 2 cups of equal parts tepid milk and water

Oil for deep-frying

Syrup for simmering

Desiccated coconut for dredging

For the syrup

1 1/2 cups sugar

1 cup water

1 cinnamon stick

4 cardamom pods, slightly cracked

1 small piece of ginger

Method

1. Combine the flour, sugar, salt and spices in a mixing bowl. Rub the oil in by hand, and sprinkle in the yeast. Add the milk and water mixture until it forms a soft dough.
2. Cover the dough and leave in a warm spot until it has doubled in size – this usually takes about four hours. Once risen, roll the dough into 20 small balls.
3. To make the syrup, combine the ingredients in a saucepan, stir and bring to a rapid boil. Turn down to a simmer.
4. Heat the oil and fry the dough balls until golden. Transfer to the simmering syrup for one to two minutes. Drain well and leave to cool.
5. Roll in coconut.
6. Delicious served with tea.

Try these other treats:

• Semolina Phirni
• Malida
•  Caramel Semolina Pudding