Mithai Donuts
After having cinnamon and chocolate doughnuts, now have these desi mithai doughnuts stuffed with kalakand, ricotta cheese, tutti frutti and rose petals!
Chef Ranveer Brar Mithai Donuts Recipe

- Indian


- 2

Cooking Time

-00-00 Min


- Medium

Preparation Time

- 10 Min


  • 4 to 5 kalakand pieces
  • 1 tbsp tutti frutti
  • 1 ½ tbsp ricotta cheese
  • 10 to 12 chopped rose petals
  • 5 donuts
  • Gulkand as required
  • sugar
  • powdered
  • For Garnish: Rose petals


  1. 1

    Crumble kalakand pieces in a bowl.
  2. 2

    Mix it with tutti frutti ricotta cheese and finely chopped rose petals.
  3. 3

    Slit the donuts from the middle into two.
  4. 4

    Place the filling on the base donut piece.
  5. 5

    Cover it with the other half.
  6. 6

    Do the same with other donuts.
  7. 7

    In some add gulkand along with the mixture.
  8. 8

    Sprinkle powdered sugar to make the donuts more appealing.
  9. 9

    Place it on a plate and garnish with rose petals.
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Ranveer Brar


Chef Ranveer Brar's fascination with food began on the streets of Lucknow, U.P. From being one of India's youngest executive chef to a keen curator of its culture, Ranveer offers a nuanced perspective of our culinary heritage, through his shows on LF. Watch his shows for hidden gems and unexplored stories.

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Meethi Masti | Ranveer Cafe |
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