Assamese-style Rice Flour Doughnuts

Ingredients

Assamese-style Rice Flour Doughnuts differ from the traditional American doughnuts in terms of ingredients and flavors. Instead of using all-purpose flour, the Assamese version incorporates rice flour, which gives the doughnuts a unique texture. Additionally, jaggery and coconut milk are used as sweeteners, adding a distinct Assamese flavor profile to the dish. The doughnuts are also coated in a jaggery syrup and garnished with grated coconut, enhancing the overall taste and appearance. We alse have the original recipe for Doughnut, so you can check it out.

• 2 cups (240g) rice flour 2 cups (240g) rice flour
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• Oil, for deep frying Oil, for deep frying
• Grated coconut, for garnish Grated coconut, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 3g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, grated jaggery, coconut milk, and cardamom powder. Mix well to form a smooth batter.
2. 2.
   Heat oil in a deep pan or kadai over medium heat.
3. 3.
   Take small portions of the batter and shape them into small doughnuts.
4. 4.
   Carefully drop the doughnuts into the hot oil and fry until they turn golden brown and crispy.
5. 5.
   Remove the fried doughnuts from the oil and drain excess oil on a paper towel.
6. 6.
   In a separate saucepan, heat the remaining jaggery with a little water to make a syrup.
7. 7.
   Dip the fried doughnuts into the jaggery syrup, ensuring they are coated well.
8. 8.
   Garnish the doughnuts with grated coconut.
9. 9.
   Serve the Assamese-style Rice Flour Doughnuts warm and enjoy!

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smoother texture in the doughnuts.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.
• Coconut milk — Use thick coconut milk for a richer flavor and creamier texture.
• Cardamom powder — For enhanced aroma, grind whole cardamom pods to make fresh cardamom powder.
• Grated coconut — Toast the grated coconut lightly for added flavor and crunch.

Tips & Tricks

• Make sure the oil is at the right temperature before frying the doughnuts to ensure they cook evenly.
• If the dough is too sticky, you can add a little rice flour to adjust the consistency.
• Allow the doughnuts to cool slightly before dipping them in the jaggery syrup to prevent them from becoming too soggy.
• Serve the doughnuts warm for the best taste and texture.
• Experiment with different toppings such as crushed nuts or a sprinkle of cinnamon for added variety.

Serving advice

Serve the Assamese-style Rice Flour Doughnuts as a delightful dessert or snack. They are best enjoyed warm and can be served on their own or with a cup of Assamese tea.

Presentation advice

Arrange the Assamese-style Rice Flour Doughnuts on a platter and sprinkle some grated coconut on top for an appealing presentation. You can also serve them in traditional Assamese bowls or plates to showcase the cultural influence.