Ingredients 1.5 cups plain flour
2 tbsp yogurt
1/4 cup butter, soft and unsalted
2 tsp sugar
2 tbsp oil
1/2 tsp baking soda
Water as needed
Oil for frying
A pinch of salt
Pistachios, chopped to garnish
For sugar syrup
1 cup sugar
1 cup water
1 tsp cardamom powder
Prepare the donut dough first. Combine together butter, yogurt, 2 tsp sugar, 2 tbsp oil, baking soda and salt in a bowl.
Then add the flour into the bowl. Mix gently with your fingers until the mix resembles bread crumbs.
Now add water little by little just to bring the mix together. Knead well to make a soft dough.
Cover and let the dough rest for 15 minutes.
Now make the sugar syrup. Combine sugar and water in a saucepan. Bring it to a boil. Cook until it reaches a one string consistency. Now add the cardamom powder and mix well.
Reduce the heat to the low to keep the syrup warm until the donuts are soaked.
Now make the dough into 12 small balls. Flatten each ball between your palms. Make a hole in the center.
Heat oil in a pan. When the oil is hot, add the prepared dough into it. Reduce the heat to low. Cook until both sides are golden brown, 8 to 10 minutes.
Remove from oil and immediately add to the sugar syrup. Soak for 2 minutes. Then drain and keep aside.
Garnish with chopped pistachios.
Let it sit for 2 hours before serving.
Don't mess with the ingredient measurements. If you add too much oil or butter, the donuts will crumble while dropping in the oil.
Knead the dough just to make it a little soft. Don't knead it too much. The dough should not be sticky. Resting the dough is very important.
You can store it in an air-tight container for 2-3 days or refrigerate for a long shelf life.