A variation of the classic Indian doughnuts recipe, a Sunday dessert favorite!

INGREDIENTS

• 100g Japonica Rice
• 100g Milk powder
• 70g Powdered Sugar
• 30g Pistachios
• 1/2 tsp Cinnamon
• 30g Rice Flour
• 1 Egg
• 10g Baking powder

For the syrup

• 600 ml Water
• 750g Sugar
• 20ml Chios Mastic

METHOD

Place a pot over medium to high heat and simmer the rice very well.
When ready, remove from heat and mash it.
Add the sugar, milk powder, baking powder, rice flour, egg, pistachios and cinnamon.
Form small balls.
Pour oil on a hot pan and add the rice dumplings.
Fry for 5-7 minutes on each side until golden (170°C).
Dip them in the mastic syrup.
Serve sprinkled with ground pistachios.