Rosewater & Cardamom Mini Donuts


I’m not sure how many of you know what rosewater is, but it’s basically exactly what it is — a florally water that had rose petals steeped in it. Before vanilla extract became popular, it was widely used in baking. Rosewater is still a common ingredient used in many South Asian and Middle Eastern desserts. For those from the area, the combination of rosewater and cardamom is a familiar one.

In Sri Lankan desserts, I think the only one I can think of that has this combination is love cake (although this originates from the Dutch). It’s a wonderfully rich and sweet cake made with cashews and crystallized winter melon with all sorts of spices, including cinnamon, cardamom, and cloves.

I have to say that cardamom is probably one of my favourite spices, for its strong peppery and earthy flavour. I think it works wonderfully in baking. That’s why when I found a recipe for rosewater donuts, I thought it would be better to combine it with cardamom. The results? Amazing. And since I wanted to make something with white chocolate, I made a glaze for them. They were a big hit in the house!

Inspired by this recipe

Makes about 18 mini donuts

  • 2/3 cup flour (I used a mix of whole wheat and APF)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cardamom
  • 1 tbsp coconut oil or vegan butter, melted
  • 2 tbsp + 2 tsp coconut sugar
  • 1/2 tsp rosewater
  • 2 tbsp egg white (vegans can try using Ener-G replacer)
  • 1/3 cup almond milk

White chocolate glaze

  • 1/3 cup white chocolate chips (you can find a vegan version out there)
  • 1/2 tbsp almond milk
  • a drop of red colouring (optional; beet juice works well!)


Preheat the oven at 350 degrees F, and grease a mini donut pan.

In a small bowl, whisk together the flour, salt, cardamom, and baking powder and set aside.

In another bowl, cream together the coconut oil (or vegan butter) and sugar. Add the egg whites and the rosewater, until dissolved. It helps to use a mixer!

In alternate, add the flour and the milk a little at a time, ending with the milk, until you have a batter.


Here is where it gets a bit tricky. At this point, you can either spoon in the batter carefully in the tiny pan, or fill a piping bag or ziploc bag (with one corner snipped) to pipe the batter into the tray.

Place in oven and let bake for 10 minutes. After baked, let cool.


Meanwhile, get a double boiler working by placing a small pot of water to boil with a glass bowl fit over top. Once the water is boiling, lower the heat and add the chocolate chips and almond milk. Once done, add the drop of beet juice or colouring and mix.

Work quickly to glaze the tops of the donuts by dunking the top into the bowl. If the chocolate glaze begins to harden, just place atop the boiler again. Let cool, and enjoy!!



What’s your favourite kind of spice?

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