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Eggless Ras Malai Donuts takes on the flavors of the classic Indian dessert – ras malai. These baked donuts are infused with flavors such as saffron and cardamom and dipped in a glaze to enhance those same flavors. With just 30 minutes of prep time, they’re to make and perfect for Diwali, an Indian Fusion party, an Afternoon Tea party, or Mother’s Day.
Ras Malai is my all-time favorite Indian dessert followed by Gajar ka Halwa and Besan Ladoo. You’ll find ras malai at practically any Indian gathering or celebration. It just hits differently. It’s creamy, soft, and sweet with a spongy texture soaked in sweet milk infused with flavors such as cardamom and saffron.
If you love Ras Malai, check out my very popular Ras Malai Mousse and Banana Bread Ras Malai Pudding, a spin on Magnolia Bakery’s banana bread pudding.
Table of Contents
What are Ras Malai Donuts?
Since I’ve always been a fan of Ras Malai, I’m so excited to combine this classic Indian dessert with a modern twist – Ras Malai Donuts.
These eggless donuts are incredibly soft and moist, infused with the same flavors such as cardamom and saffron. Once baked, the donuts are dipped into a luscious saffron-cardamom milk glaze, and then topped with pistachios and edible rose petals.
Hope you guys give these donuts a try this Diwali season.
Why You’ll Love This Recipe
- Fusion Flavors – Delicious Indian Fusion dessert that’s a spinoff of the classic dessert, ras malai. This ras malai donut echoes the same flavors of ras malai infused with saffron, cardamom, pistachio, and milk.
- Eggless & Soft – The best part is these donuts are eggless making them light and airy.
- Beautiful Donuts – Topped with pistachios and edible rose petals, these donuts not only taste incredible but also look beautiful for special occasions.
- Staple Ingredients – The donuts themselves can be made with staple ingredients such as flour, milk, cardamom, and saffron – items commonly used in Indian cooking.
Ingredients
- Milk – Use whole milk for this recipe, however reduced-fat 2% milk would also work. The milk in this recipe needs to be warmed once for the cake batter and then for the glaze. This helps to infuse the saffron flavor.
- Saffron – Make sure you use good quality saffron – it makes a huge difference.
- Yogurt – Use room temperature whole milk yogurt.
- Butter – Be sure to use unsalted butter that has been melted.
- Oil – Oil adds moisture to any baked good. I used avocado oil in this recipe. You may also use canola, coconut, or sunflower oil.
*See the recipe card below for full information on ingredients and quantities.*
Substitutions
- Vegan Ras Malai Donuts – Simply replace whole milk yogurt and milk with nondairy yogurt and milk.
- Gluten-free Ras Malai Donuts – Use gluten-free white flour and baking powder. The remaining ingredients are naturally gluten-free.
- Nuts – You may skip the nuts on top, or use a different type of nut.
How to Make Ras Malai Donuts
STEP 1 – Make Saffron-Infused Milk
1. Heat Saffron-Infused Milk. Add milk to a small pot. Heat the milk on low-medium heat until hot, not boiling point. (Image 1)
2. Next, add a pinch of saffron Once little bubbles form the milk starts to heat up. (Image 2)
3. Add 1/4 tsp of ground cardamom. Mix. Heat milk until it’s hot. (Image 3)
4. Once done, you’ll end up with light yellow milk. Remove from the stove and set aside to cool. (Image 4)
STEP 2 – Grease Donut Pan, Preheat Oven & Mix Wet Ingredients
5. Preheat Oven to 350 degrees. Grease Donut Pan. Spray the donut pan using an avocado oil spray (coconut oil spray also works). (Image 5)
6. Melt Butter. Melt 2 tablespoons butter in the microwave for about 20-30 seconds. (Image 6)
7. Mix Wet Ingredients. Combine all the wet ingredients into a medium-sized bowl – cooled saffron-infused milk from Step 1, melted butter, avocado oil, sugar, and yogurt. (Image 7)
8. Use a whisk to mix all the ingredients well. (Image 8)
STEP 3 – Add Wet Ingredients to Dry Ingredients
9. Mix Dry Ingredients. Combine all the dry ingredients in a large bowl – all-purpose white flour, baking soda, baking powder, and salt. (Image 9)
10. Add Wet Ingredients to Dry. Add all the wet ingredients from Step 2 to the dry ingredients. (Image 10)
11. Gently mix, but do not overmix. (Image 11)
12. The result should be a sticky and thick batter. This is what you want! (Image 12)
STEP 4 – Add Batter to Ziploc Bag to Pipe Batter
13. Transfer Batter to Ziploc. Place the inside of the Ziploc bag inside a glass. (Image 13)
14. Transfer all the batter into the Ziploc bag. (Image 14)
15. Squeeze the batter towards one side of the Ziploc bag and use scissors to make a hole large enough for the batter to come out. (Image 15)
16. Gently squeeze the Ziploc bag until the donut cavity is two-thirds full. Repeat until your batter is finished. (Image 16)
STEP 5 – Bake Ras Malai Donuts
17. Bake Donuts. This recipe makes 6 donuts. Place the donut pan into a 350-degree preheated oven. Bake the donuts for 13 minutes. Perform the toothpick test to make sure a toothpick comes out clean. (Image 17)
18. Allow the donuts to cool for 10 minutes. Use a butter knife to dislodge the donuts from the pan. (Image 18)
19. Flip the donut pan onto a wire rack and the donuts should effortlessly release. (Image 19)
STEP 6 – Prepare Ras Malai Donut Glaze
20. Prepare Glaze. Microwave 1 1/2 tablespoons of milk for 20-30 seconds until hot. Add a pinch of saffron. (Image 20)
21. Add 1/8 tsp of ground cardamom. Mix well. (Image 21)
22. Add powdered sugar to a small bowl and add the saffron & cardamom milk mixture. (Image 22)
23. Whisk until smooth and creamy. Add a little more milk if you need to thin out the glaze. (Image 23)
STEP 7 – Glaze Donuts & Garnish
24. Glaze Donuts. Dip the front side of the donut into the glaze. (Image 24)
25. Donut is glazed. (Image 25)
26. Place the glazed donut on a wire rack. (Image 26)
27. Garnish with chopped pistachios and edible rose petals on half the donut. Enjoy! (Image 27)
Recipe Tips
✓ Room Temperature Yogurt – The yogurt should be at room temperature.
✓ Saffron-Infused Milk – When heating the milk on the stove, it should be scalding, not boiling. Alternatively, you may microwave the milk if you prefer. Allow the saffron milk to cool before combining it with wet ingredients.
✓ Batter – Do not overmix the batter, else it’ll be tough.
✓ Edible Rose Petals – You may purchase edible rose petals here on Amazon.
✓ Saffron – Use good quality saffron for this recipe for the flavor and light yellow color. Saffron/Kesar can be purchased on Amazon too.
Serving Suggestions
→ Ras Malai Donuts pair beautifully with a cup of Kadak Masala Chai, or regular English tea works too.
→ Hosting an Indian Afternoon Tea? Then make these Ras Malai Donuts – perfect for an afternoon tea party or Mother’s Day.
Recipe FAQs
No. These donuts taste best when made on the same day. The glaze on top will seep right into the donut by the next day, so it’s best to make these donuts the same day and glaze them before serving.
Ras Malai donuts can be stored in the refrigerator in an airtight container for 2-3 days. Since this recipe contains yogurt, it’s best to refrigerate the donuts.
Ras Malai donuts are baked, hence they’re easier to prepare than fried donuts.
Yes. You may use cashews or almonds instead, or skip the nuts altogether.
More Indian Fusion Dessert Recipes
- Ras Malai Mousse
- Kulfi Tiramisu
- Pistachio Milk Cake | Tres Leches
- Gulab Jamun Cheesecake Jars
- Mango Rasmalai Tiramisu
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me to see your creations. I’m happy to share and mention you. Thank you!
Ras Malai Donuts (Eggless, Baked)
Ingredients
FOR RAS MALAI DONUTS
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cardamom
- pinch saffron
- 1/4 cup sugar
- 1/4 cup + 2 tbsp milk
- 1/4 cup yogurt
- 2 Tablespoons unsalted butter, melted
- 1 tbsp avocado oil
FOR SAFFRON-CARDAMOM GLAZE
- ½ cup powdered sugar
- 1/8 tsp cardamom
- Pinch of saffron
- 1 1/2 tablespoon warm milk
Instructions
- Heat Saffron-Infused Milk. Add milk to a small pot. Heat the milk on low-medium heat until hot, not boiling point. Next, add a pinch of saffron once little bubbles form and the milk starts to heat up. Add 1/4 tsp of ground cardamom. Mix. Heat milk until it's hot. Once done, you'll end up with light yellow milk. Remove from the stove and set aside to cool.
- Preheat Oven to 350 degrees. Grease Donut Pan. Spray the donut pan using an avocado oil spray (coconut oil spray also works). Melt Butter. Melt 2 tablespoons butter in the microwave for about 20-30 seconds. Mix Wet Ingredients. Combine all the wet ingredients into a medium-sized bowl – cooled saffron-infused milk from Step 1, melted butter, avocado oil, sugar, and yogurt. Use a whisk to mix all the ingredients well.
- Mix Dry Ingredients. Combine all the dry ingredients in a large bowl – all-purpose white flour, baking soda, baking powder, and salt. Add Wet Ingredients to Dry. Add all the wet ingredients from Step 2 to the dry ingredients. Gently mix, but do not overmix. The result should be a sticky and thick batter. This is what you want!
- Add Batter to Ziploc Bag to Pipe Batter. Place the inside of the Ziploc bag inside a glass. Transfer all the batter into the Ziploc bag. Squeeze the batter towards one side of the Ziploc bag and use scissors to make a hole large enough for the batter to come out. Gently squeeze the Ziploc bag until the donut cavity is two-thirds full. Repeat until your batter is finished.
- Bake Donuts. This recipe makes 6 donuts. Place the donut pan into a 350-degree preheated oven. Bake the donuts for 13 minutes. Perform the toothpick test to make sure a toothpick comes out clean. Allow the donuts to cool for 10 minutes. Use a butter knife to dislodge the donuts from the pan. Flip the donut pan onto a wire rack and the donuts should effortlessly release.
- Prepare Glaze. Microwave 1 1/2 tablespoons of milk for 20-30 seconds until hot. Add a pinch of saffron and 1/8 tsp of ground cardamom. Mix well. Add powdered sugar to a small bowl and add the saffron & cardamom milk mixture. Whisk until smooth and creamy. Add a little more milk if you need to thin out the glaze.
- Glaze Donuts. Dip the front side of the donut into the glaze. Donut is glazed. Place the glazed donut on a wire rack. Garnish with chopped pistachios and edible rose petals on half the donut. Enjoy!
Notes
- Room Temperature Yogurt – The yogurt should be at room temperature.
- Saffron-Infused Milk – When heating the milk on the stove, it should be scalding, not boiling. Alternatively, you may microwave the milk if you prefer. Allow the saffron milk to cool before combining it with wet ingredients.
- Batter – Do not overmix the batter, else it’ll be tough.
- Edible Rose Petals – You may purchase edible rose petals here on Amazon.
- Saffron – Use good quality saffron for this recipe for the flavor and light yellow color. Saffron/Kesar can be purchased on Amazon too.
First, I want to thank you for creating an eggless Indian donut recipe. Second, I made these donuts for my Diwali party this year and they were outstanding. Everyone was asking me for the recipe and of course i told them about your blog. Thank you for such a delicious recipe Nisha – it was a huge hit at my party.