MAKING

1.     In a bowl, add the milk, sugar and yeast. Mix and keep aside for 10 mins.

2.     To a mixing bowl, add the 1¼ Cup Flour and 2 tbsp milk powder. Add the milk mix and make a sticky paste kind of dough. Add the soft butter and knead it for 5-6 mins.

3.     Cover and keep the dough to proof for an hour.

4.     After one hour, take the dough out and sprinkle flour little at a time until you get a roll-able dough.

5.     Roll the dough out to ½" thickness sprinkling flour if needed. Use a donut cutter or a glass and a bottle cap to make doughnuts.

6.     Keep the doughnuts in flour dusted plates/trays for another hour to proof.

7.     For the Filling, In a saucepan, add the milk and bring it to a boil. Mix the custard powder with 2 tbsp of cold milk and pour that in to the boiling milk along with sugar.

8.     Stir it well and cook till it gets bubbly and thick. Pour the custard over the broken motichoor laddos. Mix well and keep the refrigerator for an hour to chill.

9.     Heat the oil, and add the donuts in medium hot oil. Fry until golden. Transfer to a kitchen towel for the excessive oil to soak in and then let them cool down to get soft.

FINALIZING

10.  Once the doughnuts get soft, take a knife and make small slits in the outer or inner circumference of it and then fill the filling in them generously using a piping bag.

SERVING

11.  Apply sliver leaf in the doughnuts and then place motichur laddos on top of the donuts. Sprinkle some pistachios and ENJOY!