Makha Sandesh & Rose Chantilly Doughnut | Kitchenstagram
This Bhai Dooj, I’m bringing you a fusion dessert creation: Makha Sandesh & Rose Chantilly Doughnut. Imagine the flavour of traditional Indian dessert blended with American comfort food- it’s a sweet symphony of tastes that’s sure to be unforgettable. Paired with a rose Chantilly Cream, this doughnut brings both nostalgia and refinement to every bite.
Now you might be thinking, “Makha Sandesh in a doughnut? Really?” Trust me, that’s a dessert, nostalgic yet refreshing, sweet yet refined. So, what exactly is Makha Sandesh? It’s a delicacy made by gently cooking chenna with sugar or Nolen Gur (Date Palm Jaggery) over low heat, creating a sweet, rich base. Find Makha Sandesh Recipe HERE!
For a simple, beautiful garnish, I add edible dried rose petals. You could also sprinkle chopped pistachios or any favourite nuts for an extra touch. Indulge in the delight of Makha Sandesh & Rose Chantilly Doughnut- it’s a little bit of India, a little bit of modern comfort, and a whole lot delicious.
Ingredients
For Doughnut:
1 tbsp Granulated Sugar
2 tsp Instant Dry Yeast
2 tbsp Warm Water (110°F)
300 gm All-purpose Flour
1/2 tsp Salt
120 ml Milk
30 gm Butter
Oil, for deep frying
For Makha Sandesh:
1 Ltr Full fat Milk
1 tbsp Yoghurt
1/2 tbsp Vinegar+ 1 tbsp Water
1/2 cup Powdered Sugar
1/2 tsp Cardamom powder
1/2 tbsp Almond, slivered
1/2 tbsp Pistachio, slivered
For Rose Chantilly Cream:
1/2 cup Heavy cream
2 tbsp Icing Sugar
1 tbsp Rose syrup
1 tsp Rose water
1-2 drop Pink Gel Food Colour (optional)
For Garnish:
Dried Rose Petals
Preparation
For Doughnut:
- Step 1: In a bowl add warm water (110°F), sugar and yeast and gently mix until the yeast is fully dissolved. Keep aside and let the yeast rise.
- Step 2: In a large mixing bowl or in a bowl of stand mixture whisk all-purpose flour and salt. Then add yeast mixture and milk and mix until a soft dough forms. Then add butter and knead the dough for 10-15 minutes until it becomes smooth and elastic.
- Step 3: Place the dough in a greased bowl, cover it with cling film or towel. Let it rise in a warm place for 1-2 hours or until it doubles in size.
- Step 4: After the first rise, gently punch down the dough and divide it into equal 6 equal portions. Hold each piece of dough, gathering the seams together and pinching them at the bottom. Place the ball on palm of your hand, creating tension in the dough. With a loose grip, roll the dough back and forth against palm of your hand, forming a tight, smooth circle without overdoing it to avoid tearing.
- Step 5: Once shaped, arrange the buns on a baking tray cover and allow the buns to rest for approximately 40-45 minutes or until doubles in size again.
- Step 6: Heat oil in a deep pan or wok, on medium heat. Fry the doughnuts in batches, ensuring both sides turn golden brown. Remove from the oil and let them cool completely.
For Makha Sandesh:
- Step 7: Add milk in a heavy-bottom pot and heat it over medium-high heat. When the milk comes to a boil, add the yoghurt and vinegar mixture, stirring gently till it curdles and turn off the heat.
- Step 8: Line a strainer with muslin cloth and keep it over a large bowl. Transfer the curdled milk into the strainer and drain excess liquid. Rinse the chhena with cold water. This removes the vinegar flavour. Squeeze out any excess water from the chhena.
- Step 9: Transfer the prepared chhena in a plate and powdered sugar. Mix properly and knead the chenna for 6-7 minutes or until it becomes smooth and soft.
- Step 10: Heat a non-stick pan, add the mashed chhena, cardamom powder, slivered almonds, slivered pistachio, mix well and cook for 1-2 minutes. Take the pan off the heat. Transfer to a pipe bag.
For Rose Chantilly Cream:
- Step 11: In a mixing bowl, whip cream, icing sugar, rose water and rose syrup on high speed, until medium peaks form.
Assemble the Doughnuts:
- Step 12: Take each doughnut and make a small incision. Then pipe the makha sandesh filling and seal with rose chantilly cream. Garnish with dried rose petals for an elegant finish.
- Step 13: Serve and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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