To the lukewarm milk (not hot), add yeast and sugar. Stir well and keep in a warm place for 15 minutes.
Combine maida(apf), 1 teaspoon cardamom powder, a pinch of cinnamon powder and salt (if using) in another bowl.
Once the yeast mixture forms bubbles on top, pour it over the dry ingredients. Mix well using a large spoon.
When it starts to come together, take it out on a lightly floured kneading plate or a clean surface. Add butter and vanilla and knead to form a smooth but little sticky dough.
Knead the dough for about 7-8 minutes. Feel free to add some flour if you feel the dough is a bit more sticky.
Grease a large bowl using some oil. Place the dough in the bowl and cover it and keep it in a warm place for 1.5 hours or until it has doubled in size.
Take out the dough and roll it about 1.5 centimetres thick. Cut donuts using a drinking glass and donut holes using a bottle cap. Place these donuts and donut holes on a parchment paper lined baking tray.
Cover these donuts with a damp cloth and keep these aside for 30 minutes. They will get doubled in size.
Grease the donuts on top with some butter/oil. Bake in a preheated oven at 190 for 15-20 minutes or until they are nicely done.
In a bowl mix icing sugar, 1/2 teaspoon cardamom powder, pinch of cinnamon powder and rose water. Add a few teaspoons of water to make a pouring glaze.
Coat hot donuts with the sugar glaze and keep these to set. Dip tops in melted white chocolate and sprinkle some cardamom powder and ground almonds on top. Donuts are best served warm!