Selroti (Rice Donut, Nepali Style)

• 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

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

basmati rice, butter, sugar, vanilla, ground cardamom, almond nuts, cashew nuts, grated coconut, milk, salt, cooking oil, powdered sugar

Taken from www.food.com/recipe/selroti-rice-donut-nepali-style-87976 (may not work)