• In a medium mixing bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
• In a separate bowl, whisk together eggs, evaporated milk, ube extract and ube Halaya jam (if using). Gradually fold the wet mixture into the dry ingredients until a thick, sticky dough forms. The batter should resemble cookie dough — thick, not pourable. You may not use all the wet ingredients. Do not overmix.
• In a medium pot or Dutch oven, heat oil to 325–350°F. Use a thermometer for accuracy. Oil depth should be at least 2–3 inches so andagi can easily float and roll.
• Using a small scoop, form rough 1-inch balls. Do not pack tightly, imperfections create the classic cracked texture.
• Carefully lower 3-5 dough balls into the hot oil at a time. Fry for 4-6 minutes, turning as needed, until evenly golden brown. If outside cooks too quickly, lower oil temperature slightly.
• Check doneness by inserting a toothpick in the center of the andagi. If toothpick comes out clean, your andagi is done.
• Remove with a slotted spoon and drain on paper towels or wire rack.
• In a small bowl, whisk together powdered sugar, milk, ube extract, and pinch of salt until smooth and glossy, adjusting with more milk as needed for desired consistency. Use immediately to dip warm andagi or drizzle as a finishing glaze.

Additional Tips

• Keep oil temperature steady for best results. Overcrowding lowers temperature.
• If your batter is too loose, you can fix it by adding 1–2 tablespoons of flour at a time until it holds shape when scooped.
• Use 1 whole egg + 1 yolk for a softer interior.
• Flavoring the batter directly (i.e., ube) works best in small, controlled amounts to avoid altering the texture.
• Best served same day. Reheat leftovers in toaster oven or air fryer.