Baked Rasmalai donuts ( without yeast)

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Simple and probably the bestest recipe for baked, not deep-fried donuts  ( had to  use the words from the source of the recipe- sally’s baking addiction), in Indian flavours, sounds too good to be true. Here , Ladies and Gentleman, we have two most popular desserts in donut form. Close your eyes when you are biting on to these heavenly beauties and you will be oscillating between Rasmalai/ Gulab jamuns and donut , before being transported to a dessert heaven ! 

Mawa ( Khoya) and Chenna ( unprocessed cottage cheese) are two festive ingredients reminding us of India’s probably two most loved desserts- Rasmalai ( or Rasgulla) and Gulab Jamuns ! Come Diwali, and these sweets will almost always find a place in the festival day menu. Growing up, we weren’t much exposed to Rasgullas, and the only ‘good’ ones were from the sealed tins which had more syrup than the cheese balls. Gulab jamuns, usually made of mawa (Khoya) though were always the show stoppers on festival days, especially Diwali. Relocating to the land of Chenna sweets- Odisha, I have had heartful shares of Rasgullas and Rasmalais. Any sweet shop worth its salt will have some of the finest and softest varieties of these sweets.

This Diwali, in a mood to whip up some fusion desserts, I included these two most loved Indian ingredients into the most popular western bake- ‘Donuts’. 

The recipe is an adaptation from one of my favourite blog Sally’s Baking Addiction. I have tweaked the recipe to make it eggless and added Chenna ( cottage cheese) in one variety , glazed with thickened rasmalai Milk ( Almond and saffron flavoured reduced milk) . The other variety has Khoya/ mawa ( reduced milk solid) with chocolate ganache glaze and sprinkles. Please check the recipe for Baked Mawa Donuts here.

Recipe for Rasmalai flavoured Donuts. You can check the original version of recipe which contains eggs, here

For Donuts:


  • All purpose flour- 1 cup
  • Baking powder- 1 teaspoon
  • Baking soda- ¼ teaspoon
  • Granulated sugar (measure and then powdered)- 1/3 cup 
  • Salt- ¼ teaspoon
  • Chenna ( unprocessed cottage cheese)- ¼ heaped cup
  • Unsalted butter- 2 tablespoon
  • Saffron ( soaked in 2 tablespoons milk)- fews strands
  • Milk-¼ cup
  • Yogurt/ Curd ( I used homemade)- ¼ cup

To make home made chenna/ cottage cheese, please check here


  • In a bowl, sift flour,baking powder, baking soda, salt. Rub 2 tablespoons butter to the flour mixture to form a coarse dry mix. Keep aside.
  • Preheat the oven to 180 degree C.
  • In a small blender jar, blend milk, sugar, chenna,curd  to a uniform mix.
  • Add saffron infused milk to the liquid mixture.
  • Fold in the flour mixture into the liquid mixture and mix till it forms uniform batter.
  • Spoon the batter in greased donut pans. ( in case you don’t have donut pans, spoon it inside a cupcake tin.)
  • Bake at 180 degrees for 10 – 12 minutes till toothpick inserted at the centre comes out clean.
  • Let the donuts cool for another 15 minutes in the tin. Loosen the sides of the donut with the backside of knife.
  • Remove the donuts carefully from the pan and invert them on cooling rack.Once cooled store in airtight box.

Note: It took exactly 12 minutes in my oven at 180 degrees C. So please check the donuts after 10 minutes and increase the time accordingly.

If you do not have a donut pan, you can bake in cup cake moulds.



  • Fresh cream ( I used Amul)- 1/2  cup
  • Sugar- 3 to 4 tablespoons ( adjust according to preferred sweetness)
  • Custard powder/ cornflour- 1 teaspoon
  • Saffron ( soaked in milk)- few strands
  • Nuts for garnishing.


  • Heat cream in a pan, keep stirring it intermittently.
  •  stirring constantly add saffron milk.
  • Add sugar and keep reducing it.
  • Mix a  teaspoon of custard powder/cornflour mixed in a tablespoon of milk, add to the cream and mix continiously.
  • Once the glaze thickens, switch off the gas, allow it to cool down.
  • Just before glazing donuts, warm them for 30 seconds on high power in microwave.
  • With a skewer, poke holes into the prepared donuts.
  • Pour the glaze over donuts, sprinkle nuts and serve.


Check out the continuation of this post- Baked Mawa donuts here

This recipe is my entry to our fortnightly event of our facebook group- Healthy Wellthy Cuisines for the theme of Diwali Festival. Please check other Diwali special dishes by our fellow bloggers-   chocolate pedamasala bhapa doi, Mahalabia with orange glaze, Horlicks burfi, Garlic Murukku, 7 cup Barfi

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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2 Responses

  1. Bhavya Ganatra says:

    Lovely recipe. Would definitely love to give it a try! The donut ingredients lists 1/3 cup sugar. When does it get added?

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