This recipe celebrates the joy of warm, crispy dough balls dusted with aromatic sugar — comforting and instantly nostalgic. These golden puffs are crisp on the outside, soft and airy inside, and coated with a layer of spiced sugar that dances between cinnamon and cardamom. While they’re inspired by street-style desserts, this version elevates them using whole grain flour, natural sweeteners, and frying tips to reduce excess oil.
Whether you enjoy them with masala chai, as part of a festive spread, or filled with fruit puree or saffron cream, these dough puffs offer a blank canvas for personalization. They’re ideal for those who love indulgent bites with a flair of tradition and mindful tweaks.
🧁 INGREDIENTS:
Dry Mix:
- 1 cup whole wheat flour (or use half all-purpose for fluffiness)
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp coconut sugar or jaggery powder (optional)
- ½ tsp ground cardamom or cinnamon (for subtle warmth)
Wet Mix:
- 1 large egg
- ½ cup milk (or plant-based alternative like oat or almond milk)
- 1 tsp vanilla extract
For Frying:
- Neutral oil (sunflower or avocado oil preferred)
Sugar Coating:
- ½ cup raw cane sugar or coconut sugar
- ½ tsp cinnamon
- A pinch of salt (to elevate flavor contrast)
Optional Fillings:
- Fruit preserves (like peach or apricot)
- Saffron cream (whisk saffron milk into Greek yogurt)
- Nut butter drizzle
🍳 INSTRUCTIONS:
Step 1: Prepare Dough
- In a mixing bowl, whisk together flour, baking powder, salt, and cardamom.
- In another bowl, beat the egg with milk and vanilla.
- Gradually combine wet with dry until a thick, spoonable batter forms. It should hold shape but feel soft — adjust with a splash of milk or sprinkle of flour if needed.
Step 2: Heat Oil for Frying
- Pour 2–3 inches of oil into a deep pan.
- Heat slowly over medium, aiming for 175–180°C (350–355°F).
- Drop a small spoonful of batter in to test; if it rises and bubbles steadily, you’re ready to fry.
Step 3: Shape & Fry
- Scoop batter using two spoons or a small scoop and gently drop into oil.
- Fry in batches to avoid overcrowding. Cook each puff for 2–3 minutes per side until deep golden brown.
- Rotate for even coloring — they’ll puff and float naturally.
- Remove with a slotted spoon and transfer onto paper towels to drain.
Step 4: Sugar Coating
- In a shallow bowl, mix sugar, cinnamon, and salt.
- Roll warm dough balls through the mix until well coated.
- For extra texture, let them cool slightly and coat again for a double crust.
Step 5: Serve & Customize
- Serve warm for best crunch. Pair with cardamom-spiced tea or date-sweetened coffee.
- Optionally, split and fill with cream or drizzle with melted jaggery syrup for festive flair.
💫 WELLNESS NOTES:
- Whole wheat flour adds fiber and slow-digesting carbs.
- Cardamom & cinnamon support metabolism and digestion.
- Coconut sugar has a lower glycemic index than white sugar.
- Frying at the correct temperature prevents excessive oil absorption.
🍽 Storage & Tips:
- Store leftovers in an airtight container for up to 2 days.
- Reheat in a toaster oven or air fryer to restore crispness.
- Can be baked at 200°C (400°F) for 15–18 minutes if you prefer a lighter texture, though flavor will differ slightly.