They say one of the best ways to celebrate something is by eating Donuts. I assure you that the happiness of your celebration doubles when the Donut turns into a Glazed Rabdi Donut. Sounds interesting right? Creating Indian fusion desserts is my new addiction. I would like to pass on that addiction to you as well. Ready for it?
Glazed Rabdi Donut
The history of Donut dates back to the 19th century when an England woman named Elizabeth Gregory wanted to prepare something for her son for his voyage at sea. She fried the dough which had a lot of nuts and made a hole in the center and named it ‘Donut’. How interesting? I always love to know the history of desserts that I love. I think all the bakers do.
It didn’t take a lot of time for me to like Donuts. In fact, it was love at first bite. There are hundreds of flavors of donuts to satiate our cravings but trust me this Glazed Rabdi Donut tastes out of the world. I would suggest you take a look at the picture once. Isn’t it drool-worthy? Rabdi by itself is a heavenly dessert and when it is combined with donuts, you can imagine the delectable taste that it gives.
If you want to treat your guests with something Desi yet continental, this Glazed Rabdi Donut is a perfect go-to choice. The entire recipe is here. I have shared three different recipes to make glaze, to make filling and to make the dough. The process might look tedious but it is all going to be worth it with the final outcome and the divine taste. Bake it, have it and share it. I am sure you are going to love it as much as I did. Are you ready to dig right in?
Here are some more Indian fusion dessert recipes that you would love:
Glazed Rabdi Donut
For the dough:
- 1 1/2 cups Maida
- 1/2 cup Milk
- 2 tbsp Melted Butter
- 1 tbsp Sugar
- 1 tsp Instant Yeast
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
For the Glaze:
- 1 1/4 tsp Meron WonderGel 50
- 1/4 cup Sugar
- 1/4 cup Water
- 1/2 cup Glucose
- 1/2 tsp Lemon Juice
- 1/2 tsp Pectin
- 1/2 tsp Saffron powder
For the filling:
- 1/2 cup Rabdi
- 2 cups Whipped Cream - 2 cups
To make Glaze:
- Mix 1 tbsp sugar with Meron Spreadable Wondergel 50 and pectin.
- In a pan, add glucose and water.
- Heat it in a low flame and let it come together.
- While whisking, gently add in wondergel mix.
- Add remaining sugar.
- Let it boil for 5 minutes.
- Until it’s slightly thick.
- Take it off from heat, add flavors and colors if using.
- Once it’s done, let it cool down.
- Let it set at room temperature for 24 hours or overnight.
- It stores well for upto 2 months in the fridge.
To make the dough:
- Add yeast and sugar to the warm milk. Let it sit for 10 minutes until it’s frothy.
- Add salt, melted butter and baking powder to flour.
- Whisk it well.
- Add the frothy yeast to flour.
- Make a dough and knead for 5-8 minutes.
- Place it in a bowl and apply oil on the dough to avoid dryness.
- Cover and let it rise in a warm place for an hour.
- Roll it to ½ “ thickness.
- Use a round cutter and shape the donuts.
- Let it rise for 10 minutes.
- Deep fry until it’s golden brown.
To make the filling:
- Add the rabdi to whipped cream.
- Fold it gently and keep in the fridge for an hour.
- To assemble:
- Mix 3 tbsp of glaze with 1 tbsp of water.
- Consistency can be adjusted according to the requirement.
- Slice the donuts.
- Pipe the cream filling.
- Glaze the other half of the donut.
- Top it with some pistachio, saffron and rose petals.