Carnival Fritters with Coconut and Orange

Carnival and Ayurveda? As far as food is concerned, this doesn't have to be a contradiction. With her coconut and orange carnival balls, created exclusively for our readers, Ayurveda chef Heide Maria Vendler shows you how to bring a particularly fine carnival dish to the table with Ayurvedic cuisine. The mere sight of these Ayurvedic doughnut alternatives should bring a smile to your guests' faces.

And if you've developed a taste for them: the fun coconut and orange balls will also make children's hearts beat faster at a children's birthday party.

Preparation
Whip the cream with sugar until semi-stiff. Carefully stir in the spelt flour, chickpea flour, baking powder, turmeric, vanilla, juice and zest of half an orange, and salt. Pour the dough into a cake tin (Ø 24 cm) and bake at 180 degrees for about 25 minutes. Let the dough cool (preferably overnight). Now crumble the dough into a large bowl. Bring the remaining orange juice with orange zest and apricot jam to a boil and pour over the crumbled dough. Add cinnamon, cardamom and coconut flakes and mix everything into a soft mixture. If it seems too firm, add a little more apricot jam.

Form golf ball-sized balls from the dough and roll them in coconut flakes. Decorate them with any ingredients, e.g. colorful sugar sprinkles, chocolate chips, raisins or similar to create "faces" and place a carnival hat or similar on top. This makes the small balls not only look very cheerful, but also irresistibly delicious.