Sweet ROSE Donuts
These donuts are like biting into a fluffy little cloud that went swimming in a falooda glass. Soft and buttery on the inside, with a hint of sweetness in the dough, they’re fried till perfectly golden and then dunked in the dreamiest rose glaze you’ve ever seen—bright pink, glossy, and floral without being overpowering.
The glaze is made with rose syrup, icing sugar, and just a splash of milk to get that silky, drippy consistency. And because no falooda is complete without a little drama, we top these off with bouncy raspberry jello chunks for that nostalgic, dessert-shop flair. Think creamy, floral, fruity, and just the right amount of indulgent.
They’re fun, they’re pretty, and they taste like a Sri Lankan childhood memory with a bakery twist. Perfect with your evening tea—or honestly, just eat one standing over the kitchen counter. No judgment here.
Falooda Donuts🌸
Description
Fluffy Sri Lankan donuts glazed with rose syrup and topped with jello—an easy falooda-inspired treat ready to impress!
Ingredients
For the donuts:
For the glaze:
Instructions
- Mix 2¼ tsp yeast with 75ml warm water and a pinch of sugar. Let it foam (5–10 mins).
- In a bowl, mix 300g flour, 40g sugar, pinch of salt, 2 eggs, 50g melted butter, and the yeast mix.
- Knead into a soft dough (by hand or mixer).
- Cover and let the dough rise until doubled (1–1.5 hours).
- Roll out the dough to ½ inch thick, cut out donuts, and let them rise again (20–30 mins).
- Heat oil to 170–180°C, fry donuts 1–2 mins per side until golden. Drain on paper towels.
- Whisk 1 cup icing sugar, 2 tbsp rose syrup, and 1–2 tbsp milk into a smooth glaze.
- Dip warm donuts in glaze and top with raspberry jello chunks. Optional: drizzle with condensed milk or add crushed pistachios.
