Dadi’s banana and fennel seed gulgulay doughnuts

Name: Dadi’s banana and fennel seed gulgulay doughnuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes about a dozen small doughnuts
Cuisine: Pakistani
Ingredients: 1 teaspoon bicarbonate of soda (baking soda); ½ teaspoon ground cardamom; 2 tablespoons whole (full-cream) milk or non-dairy alternative; 2 tablespoons icing (confectioners’) sugar, plus 2 tablespoons extra for decoration; 3–4 green cardamom pods, cracked open, seeds extracted and ground - you need; ¼ teaspoon fennel seeds, ground; 50 g (⅓ cup) plain (all-purpose) flour; 500 ml (2 cups) sunflower oil; 1½ overripe bananas, mashed

Preparation info

Makes about
a dozen
small doughnuts

Difficulty
Easy
Ready in
35 min

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

This recipe is based on my father’s recollection of his mother’s doughnuts - I think I must have got it right, as he seems to think they taste just like my Dadi’s!

Ingredients

50 g (⅓ cup) plain (all-purpose) flour
3–4 green cardamom pods, cracked open, seeds extracted and ground - you nee

Asia
Pakistan
Karachi
Snack
Vegetarian

Method

Begin by sifting the flour, cardamom, fennel, bicarbonate of soda and icing sugar into a bowl. Stir gently with a fork to combine.
Add the mashed banana and, while mixing with the fork, slowly add just enough milk to make a very stiff and thick batter (you may not need it all). Leave the batter to rest for 10 minutes. Give it that time to get fluffy – I know my D