fall dessert | psl season
Pumpkin spice girlies, I still love you but… it’s time for an upgrade 😏 Meet fall’s hotter cousin: golden, fluffy cardamom spiced donuts coated in a glossy jaggery glaze that tastes like warm caramel with a smoky edge. To keep things super Lankan, I even laced the glaze with a cheeky splash of Ceylon arrack (dark rum works too if you’re not in the motherland). The result? A cozy, soul-hugging fall dessert that’s equal parts indulgent and exotic.
This is more than just a donut—it’s a Sri Lankan recipe reimagined for sweater weather. The cardamom and nutmeg bring all the cozy spice, the jaggery gives deep, earthy sweetness, and the glaze sets like a shiny crown on each fluffy round. Your PSL could never. 🍩🍂✨
Jaggery Cardamom Donuts
Description
Sri Lankan-inspired fall dessert: fluffy cardamom donuts with a rich jaggery rum glaze. Perfect cozy fall recipe!
Ingredients
Donut:
Jaggery Glaze:
Instructions
- In a bowl, mix warm milk, sugar, and yeast. Let it sit 5–10 minutes until foamy.
- Add eggs, melted butter, cardamom, nutmeg, and flour. Stir until it comes together.
- Knead on a floured surface (or with a dough hook) for 8–10 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let it rise in a warm spot for 1–2 hours, until doubled.
- Knead and roll the dough till its about 1/2” thick. Then cut into shapes! Place donuts on a tray, cover, and let rise 30–40 minutes until puffy.
- Heat oil to 350°F (175°C). Fry donuts until golden brown, about 1–2 minutes per side. Drain on paper towels.
- While the donuts are cooling, make the jaggery glaze. Combine the ground jaggery (you can also melt it into a saucepan), icing sugar, vanilla, rum (or arrack), and melted butter. Whisk thoroughly so its well combined.
- Dip warm donuts into the glaze, let the excess drip off, and place on a rack to set.
