CUPCAKES WITH INDIAN TWIST

0
40

Today writing my 100th post, i feel overwhelmed and excited! Thanking all of you to make this blog a success! For all of you i am updating a recipe which is my personal favorite and very festive as its time to celebrate!. This recipe is a cupcake with a twist. The twist is the Indian sweet touch to cupcakes! Lets all celebrate the 100th post with this twisted cupcakes!

INGREDIENTS:

FOR CUPCAKES:
1) 200g Maida/Flour
2) 200g Sugar
3) 200g Butter/Malai
4) 2 Eggs
5) 1 Teaspoon Baking powder
6) 2 Teaspoon Coffee
7) 4 Teaspoon Cocoa Powder
8) 12 Small sized Gulab Jamoons
9) 1 Packet Candied Cherry
10) 1 Cup Instant Rabri/Rabri

FOR INSTANT RABRI:
1) 2 Cups Milk
2) 2 Bread slices
3) 1/4 Cup Condensed Milk
4) 2 Tablespoon Sugar
5) 1/4 Teaspoon Elaichi/Cardomom powder
6) Pinch Saffron

FOR INSTANT GULAB JAMOON:
1) 1 cup Mawa/Khoya
2) 1/2 Cup Paneer
3) 2 Tablespoon Maida
4) 1 Teaspoon Baking powder
5) 3 Cup Sugar
6) 1/2 Teaspoon Elaichi/Cardomom powder
7) Oil for frying

PREPARATION TIME: 1 Hour

HOW TO PREPARE:

INSTANT GULAB JAMOON:
* In a wok add oil and let it heat up for frying
* In a bowl mix khoya, maida, paneer and baking powder
* Mix well so that no lumps there and forms like a dough
* Make balls and fry them in the wok till brown
* In a pan add sugar and 1 cup water, let it boil
* Add cardamom powder and boil till 1 string consistency
* Put all fried balls into the sugar syrup and give them a boil each
* Take out all gulab jamoons from sugar syrup and serve in a dish
* For cupcakes, i made a 2 string sugar syrup
* For Cupcakes, i strained the jamoons from extra sugar syrup
* Done!
INSTANT RABRI
* Take bread slices and remove the brown sides
* I used whole wheat bread to get rabri color, had no saffron at home
* Grind the bread to make bread crumbs
* Boil milk in a pan, add bread crumbs, Condensed milk, sugar, saffron and elaichi powder
* Stir Constantly to avoid lumps, keep cooking till everything comes together
* Rabri done! Refrigerate and serve chilled
NOW CUPCAKES:
* In a bowl, mix butter and sugar well till fluffy and soft
* Add eggs one at a time and keep whisking
* In another bowl take flour and add cocoa and coffee powder
* Then add baking soda and mix all dry ingredients
* Fold in the dry mix into the butter egg mixture
* Pour in moulds and bake at 180 degrees in a preheated oven for 20 minutes
* When done, cool at room temperature
* Scoop out the cupcakes from the top and put a gulab jamoon in it
* Pour chilled rabri on the jamoon to cover it fully
* Garnish with a glazed cherry on top!
* Done! Serve at tea time or after meals as desserts

Nutrition Facts Widget Image

CUPCAKES WITH INDIAN TWIST
Rate this post

LEAVE A REPLY

Please enter your comment!
Please enter your name here