Add the eggs, sugar, and salt to a bowl. If you have a stand mixer, use the whisk attachment and whisk until everything is well combined. If not, use a hand whisk.

In another bowl, mix the warm milk with the instant yeast. Ensure the milk isn’t too hot, as that can kill the yeast. Pour the milk mixture into the eggs and whisk until blended.

Next, add the melted butter and whisk again. Then add half the flour and mix until you get a thick, batter-like consistency.

Add the remaining flour and switch to the dough attachment (if using a stand mixer). Knead on medium speed for 5-10 minutes until the dough forms a soft ball and starts climbing the dough hook. If you’re not using a stand mixer, knead by hand for 10-15 minutes until the dough is smooth and forms a ball.

Place the dough ball in an oiled bowl, cover with cling wrap, and let it rise in the fridge for about three hours, or until it doubles in size. You can also let it rest overnight for 12-16 hours.

Once risen, transfer the dough to a floured surface and knead for 2-3 minutes until smooth. Roll the dough to a thickness of 1.5 cm, making sure it’s even throughout.

Flour a cookie cutter and cut out circles from the dough, placing them on pieces of baking paper. If you want to make classic doughnuts with a hole, use a smaller cookie cutter or the back of a large frosting tip to cut out the center. Tip: Cut the baking paper into small squares and place each doughnut on a piece to make it easier to transfer them into the frying pan.

Cover the doughnuts loosely with a towel or cling film and let them rise in a warm place until they double in size. Meanwhile, heat the oil to 170 degrees Celsius.

When the doughnuts have risen and the oil is hot, fry them for about 3 minutes on each side until golden brown. To check if they are cooked through, poke one with a toothpick or small knife—it should come out clean.

Make the dusting: mix brown sugar, white sugar, and cardamom powder in a bowl.

Transfer the doughnuts to paper towels to absorb the excess oil, and while they are still hot, roll them in cinnamon sugar.

Once the doughnuts have completely cooled down, use a smalll knife to poke a hole in the center of the doughnut and fill with the rabdi inside using a piping bag and enjoy.

In a bowl, add the liquid whipping cream and Rooh Afza, and whisk until the cream becomes fluffy and reaches stiff peaks.

Place the whipped cream into a piping bag with more Rooh Afza syrup and pipe it into the cooled donuts and top it with more whipped cream.

In a blender, add the mango and yoghurt and blend into a paste.

Add the mango paste in to the liquid whipping cream and whisk until the cream becomes fluffy and reaches stiff peaks.

Transfer it into a piping bag, and fill the cooled donuts with the whipped cream, and top it with more whipped cream.

In a saucepan, heat the water on medium-high until warm. Add the milk powder and sugar, stirring until they dissolve completely. If lumps form from the milk powder, continue stirring until they break up and dissolve.

Once the milk mixture starts to boil, reduce the heat to medium-low and let it cook for 15-20 minutes, stirring occasionally to prevent it from scorching at the bottom.

Continue cooking on low heat until the milk reduces to about a quarter of its original volume and thickens. The milk will also take on a slightly brown, caramelized color.

Prepare a slurry by mixing the corn flour with milk, then pour it into the thickened milk while stirring constantly. Keep stirring to prevent lumps as the Rabdi thickens further from the corn flour.

Add the cardamom powder and cook for another 5-8 minutes until the mixture is thick. Remove it from the heat, transfer to a bowl, cover, and let it chill in the fridge for 1-2 hours.

Before using, whip the Rabdi with a hand whisk to smooth it out, then transfer it into a piping bag or a zip lock bag.

Transfer it into a piping bag, and fill the cooled donuts with the rabdi, and dust it with cinnamon sugar

Make the carrot filling: In a saucepan on medium heat, add 2 tbsps of the ghee. Once it's hot, add the shredded carrots and fry them for 3-5 minutes until the moisture starts reducing. Make sure to squeeze the water out of the shredded carrots before frying. Once the carrots have dried a little, add the condensed milk. Keep stirring until it's properly incorporated, then cover and cook the carrot mixture for 5-8 minutes on medium heat until the carrots have softened and the mixture has reduced. Add the spices and cook until the carrot mixture is thick and not runny. Set aside until ready to use.

Make the pastry cream: Bring the milk and vanilla to a boil in a saucepan on medium heat. While it boils, whisk the egg yolks, caster sugar, and corn flour in a separate bowl until they’re pale and creamy.

Once the milk starts boiling, temper the egg mixture by adding half of it to the egg yolk mix and whisking it continuously. This introduces eggs to some heat before they are transferred to the saucepan, reducing the chances of them scrambling over the heat.

Transfer the egg yolk and milk mixture back to the saucepan with the remaining milk mixture on medium heat. Keep whisking continuously until the custard starts to thicken, about 2 minutes. Once the custard is thick enough to coat the back of the spoon, remove it from the heat, add the butter, and whisk until properly combined. Transfer the custard into a bowl and cover it with cling film, making sure that it directly touches the surface to avoid a milk film forming on top. Let it chill for at least 1 hour before using.

Transfer the set cream and the gajar halwa to a piping bag and fill the doughnut halfway with both. Top the donuts with more custard and gold foil.

Make the chai custard: Steep the milk with tea leaves and whole spices for 10 minutes on low heat, then strain the milk and make the pastry cream in the same way as the custard from the previous recipe.

Cardamom Glaze: mix the icing sugar with milk and cardamom powder and whisk until combined.

Fill the donut with the pastry cream and top with the cardamom glaze and a Parle G

Fill the donuts with the Gulkand jam and dust them with icing sugar.