The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Introduction: When India Meets Donut Heaven
What do you get when you mix two timeless Indian spices—saffron and cardamom—with the globally loved donut? You get a dessert so aromatic, fluffy, and flavorful that one bite takes you straight to celebration mode!
Saffron Cardamom Donuts are a delightful Indian twist on the classic American donut. They’re not just eye-catching and exotic, but also super easy to make. Whether you prefer baked or fried, eggless or vegan, this recipe lets you enjoy the comfort of donuts with the soul of Indian mithai.
Perfect for:
- Festivals like Diwali or Eid
- Special brunches
- Instagram-worthy dessert tables
- Gifting (yes, they pack beautifully!)
Let’s dive in!
Ingredients (Makes 10–12 donuts)
For the Donut Dough:
- 1 ¾ cups all-purpose flour (maida)
- 2 tbsp sugar
- 1 tsp dry active yeast
- ½ tsp salt
- ½ cup warm milk (or plant-based milk for vegan)
- 2 tbsp melted butter or oil (use coconut oil for vegan)
- ¼ tsp ground cardamom
- Few saffron strands (soaked in 1 tbsp warm milk)
Optional Add-ins:
- ½ tsp rose water
- 1 tbsp yogurt (or vegan curd)
For the Saffron Glaze:
Classic Glaze:
- 1 cup powdered sugar
- 2 tbsp warm milk
- 1–2 tsp saffron milk
- ⅛ tsp cardamom powder
Optional Variations:
- Add rose water or lemon juice for tangy twist
- Use coconut cream instead of milk for vegan flavor
For Garnish:
- Crushed pistachios
- Dried rose petals
- Edible silver leaf
- Gold dust or edible glitter (optional)
Step-by-Step Method: Baked Saffron Cardamom Donuts
- Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the butter. (Make sure the butter is melted so that it incorporates well into the batter.) Add the crushed saffron strands and let steep.
- Place the butter in a bowl and pour warmed milk over. Set aside.
- In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and butter mixture, first making sure the milk-saffron and butter mixture has cooled to lukewarm.
- Add the eggs, sugar, salt, cardamom, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
- Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
- Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
- I decided to use my hands and knead the dough. It is very sticky to start with but the more you knead the more the dough comes together into a lovely, shiny and smooth ball.
- Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
- Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
- Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
- Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.
- Glaze Directions:
- Whisk powdered sugar, 2 tablespoons maple syrup and 2 tablespoons milk to blend. Whisk to a medium thick glaze.
- Can be made up to 3 hours ahead.
- Add doughnut holes to bowl of powdered sugar and toss to coat. Dust some doughnuts with powdered sugar.
- Spread doughnuts on 1 side with powdered sugar maple glaze and sprinkle with pistachios.
- Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.
Frying Method (Optional)
- Heat oil to 180°C (medium hot).
- Gently drop in 2–3 donuts at a time.
- Fry until golden brown, flipping halfway.
- Drain on paper towels before glazing.
Make the Saffron Cardamom Glaze
- Mix powdered sugar, saffron milk, cardamom, and a few drops of milk to form a smooth glaze.
- Dip slightly warm donuts into the glaze.
- Top with chopped pistachios and rose petals.
Let the glaze set for 15 minutes before serving or storing.
Vegan & Gluten-Free Variations
Vegan Donuts:
- Use plant-based milk (almond/soy/oat)
- Coconut oil instead of butter
- Vegan curd or mashed banana in place of yogurt
Gluten-Free Version:
- Use a 1:1 gluten-free baking flour
- Add ½ tsp xanthan gum for better texture
Serving Suggestions
- Serve warm with masala chai or saffron milk
- Pair with a scoop of rose kulfi or cardamom ice cream
- Create a donut dessert platter for Holi, Eid, or Raksha Bandhan
- Mini versions for wedding or baby shower favors
Pro Tips for Perfect Donuts
- Use fresh saffron strands – toast slightly and crush before soaking
- Don’t over-knead – keep the dough soft and light
- Glaze while warm for best absorption
- Want crispy outside? Try air-frying with light oil spray
Storage & Make Ahead
- Store glazed donuts in an airtight box for 2–3 days
- Unglazed donuts can be frozen for up to 2 weeks
- Reheat in a warm oven before serving
Nutritional Info (Per Donut, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 180–220 kcal |
| Carbs | 25g |
| Protein | 3g |
| Fat | 8g |
| Sugar | 10g |
FAQs About Saffron Cardamom Donuts
Q1. Can I make these without yeast?
Yes, use baking soda and curd for a quick cake-style donut, but they won’t be as fluffy.
Q2. Can I deep-fry them instead of baking?
Absolutely! Fry on medium flame until golden.
Q3. Can I make them a day ahead?
Yes. Store unglazed donuts in the fridge and glaze before serving.
Q4. Can I skip saffron?
You can, but saffron adds aroma, color, and richness.
Q5. Are these eggless?
Yes! The dough is completely eggless, with vegan options too.
Final Thoughts from Foodie Tanu
Saffron Cardamom Donuts are the perfect balance of old and new — a warm hug from Indian kitchens, dressed in a global trend. They’re fun to make, stunning to serve, and unforgettable to eat.
Whether you bake them for a special guest, take them to a potluck, or just treat yourself on a rainy day, these donuts bring joy with every bite.
Go ahead — dip, bite, and let the flavors transport you to festive bliss!
