May 14, 2011

Eggless Saffron and Lemon Shrikhand Doughnuts

Saffron and Lemon Shrikhand Doughnuts

Just a speedy note before I round up all of the dishes from our Mughlai season this weekend (for your eating pleasure). This is going to include all of the royal-inspired recipes plus more, so stick around for some really yummy dishes so you can create a banquet fit for kings and queens.

Yesterday, a KO Rasoi recipe for Saffron and Lemon Shrikhand Doughnuts was featured in the Food Network UK Month of Doughnuts calendar in support of National Doughnut Week (7th-14th May). In addition to this, the recipe also went out in their fabulous food newsletter which you can sign up to here: Sign up to the Food Network UK newsletter in order to get my new Food Network UK recipes delivered to your inbox fresh from the kitchen.

I thought I would join in the fun and go dough-nuts too – and so my recipe for Saffron and Lemon Shrikhand Doughnuts was born. Please visit the site to take a peek at how I created this recipe and as always, have a go yourself. They’re super easy eggless doughnuts flavoured with saffron and lemon, rolled in sugar and crushed pistachios (and a little edible glitter if you’re feeling glam, then piped with creamy pistachio and cardamom shrikhand (spiced sweet Indian yogurt).

I’d love you forever if you also took a second to have a look at my new chef page. It contains some extra info about myself, KO Rasoi and my bespoke recipes for Food Network UK (whether or not you’re interested in that kind of thing is another matter entirely!)

Have a ball going dough-nuts too!

Did you make this?

Follow me on social media to tell me how you liked this recipe + get extra recipes!


20 responses to “Eggless Saffron and Lemon Shrikhand Doughnuts”

  1. Hari Chandana says:

    Very interesting recipe.. looks soooo tempting and delicious.. thanks for sharing dear.. Love the presentation too 🙂
    Indian Cuisine

  2. Culinarian says:

    These looks really delicious, and very innovative flavors:)

  3. Premalatha Aravindhan says:

    Wow very tempting dear,yummy…

  4. Chad @ thebreakupnote says:

    Congratulations and WOW that is a beautiful thing! Probably the most amazing donut I've ever laid eyes on!

  5. Anonymous says:

    Your creations are amazing. This has got to be a winner.

  6. Island Vittles says:

    What delicious, amazing looking filled donoughts! I'll take this over a jelly one anyday! Theresa

  7. Joy says:

    Those donuts look so so cool!

  8. Priya says:

    Omg, stunning and very fabulous looks donuts,feel like grabbing it rite now..

  9. KALVA says:

    so cutee.. love these cuties

  10. Anonymous says:

    Hello Sanjana

    Very nice recipe though can u plz tell what is strong flour and where do u get it.

  11. Sanjana says:

    Thank you both.

    Strong flour is used for making bread and pasta. It's also sometimes referred to as double zero (00) flour. It has a high gluten content which is necessary for that classic bread texture.

    It's avaliable in all supermarkets. Hope this helps!

  12. Parsley Sage says:

    Brilliant doughnuts! And congrats on all the awesome publicity for your blog! Heading to link land ASAP 🙂

  13. Vaishali Sharma says:

    Congratulations Sanjana! I saw ur Chef Page as well as UK foodnetwork page! U r getting popular day by day 🙂
    These doughnuts look so irresistible….and delicious!

  14. says:

    This sounds amazing! I would love a bite of these doughnuts!

  15. Kathy Gori says:

    This is an amazing treat. I', going to have to try this I'm almost afraid to show it to my husband. He'll demand it immediately

  16. Daksha says:

    Definitely a must try this type of doughnuts! Looks so appealing!

  17. RavieNomNoms says:

    That is SUCH an interesting recipe!! Seriously…I just want to reach into my screen and give this a taste!

  18. penny aka jeroxie says:

    Wow! Congras 🙂

  19. Xiaolu @ 6 Bittersweets says:

    Congrats on the feature — well deserved!!

  20. Joy says:

    Those look so cool

Leave a Reply

Your email address will not be published. Required fields are marked *