Selroti (Rice Donut, Nepali Style) - cooking recipe

Ingredients

3 cups basmati rice, soaked for a few hours
3 cups soft butter
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon ground cardamom
1/4 cup almond nuts
1/4 cup cashew nuts
2 tablespoons grated coconut
3 cups chilled whole milk
1 teaspoon salt
1 liter cooking oil
powdered sugar, for dusting

Preparation

In a blender, grind soaked rice, grated coconut, almond and cashew nuts into a coarse paste.
In a large bowl, combine ground rice, butter and sugar; mix well.
Add vanilla extract and salt; incorporate well.
Start adding milk gradually to the rice-butter mixture, constantly stirring.
The end result should yield a batter with consistency similar to that for pancakes.
Heat oil.
Pour some of the batter into a baking pipe.
Pipe out the mixture into oil so that you have created an enclosed circle.
Allow frying until the oil side of Selroti is golden brown; turn over on the other side.
Remove from oil once both sides are cooked to golden brown and crispy.
Place on a sheet of paper towel to absorb excess oil.
Continue frying until all the batter is finished.
To serve, place two Selrotis on a plate; dust them with powdered sugar.