CUPCAKES WITH INDIAN TWIST

-



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

Comments

Post a Comment

Popular posts from this blog

Bharwa Lal Mirch ka Achchar/ Stuffed Red Chilli Pickle

-
Image
Bharwa Lal Mirch is one of my favourite pickle. Since i've moved to US i had been craving this achchar. My Nani used to make this pickle in a very authentic Punjabi style. It was one of the staple side dishes in the breakfast with plain parathas. My mouth is watering just by writing about it, i can feel the taste ... yum This Lal Mirch or Red chilli comes in the market typically from November to March. Try this pickle, its super easy and super tasty. INGREDIENTS:  1lb Big Red Chillis  1/2 Cup Coriander seeds  1/2 Cup Mustard Seeds  1/2 Cup Fennel Seeds  1/2 Cup Cumin Seeds  1/3 cup Fenugreek seeds  1/3 Cup Onion Seeds  1/3 Cup Carom seeds  1/2 Cup Dried Mango Powder  3 Tablespoon Turmeric  Black Salt to taste  Salt to taste  Mustard Oil to cover the Chillies PREPARATION TIME: 45 Minutes HOW TO PREPARE: Wash and dry the red chillies well Cut the stalk and empty out all seeds to make it a hollow cylinder Dry roast the seeds - Coriander, Mustard, Fennel, Cumin, and Fenugreek, until sl
Read more

RARE MUSHROOM - RUGDA

-
Image
RUGDA ABOUT RUGDA (A RARE MUSHROOM) Rugda is a form of root and mushroom, is found in abundance in Jharkhand. Rugda is found in the forests of Bundu, Tamar, Pithoria and some other areas in jharkhand. Tribal women go to these forests early in the morning and collect these mushrooms which is found primarily under the sal trees. Its a seasonal(Monsoon) favourite, which mainly the tribal men and women sell in baskets on the roadsides. Before making a vegetable, its needs to be cleaned and washed properly. In Ranchi( Jharkhand's Capital), during monsoon you find rugda everywhere in markets, especially kutchery road When cooked dry it takes a long time but has tastes much better than other mushroom dishes When cooked in a pressure cooker for gravy dish, it beats all non-veg dishes! RECIPE INGREDIENTS : 1) 500gms Rugda Cleaned and washed 2) 2 Tablespoon oil 3) 2 Onions Chopped 4) 1 Tablespoon garlic and ginger paste 5) Salt to taste 6) 2 Teaspoon Red Chilli Powder 7) 1/2 Teaspoon
Read more

Chana Veg Pulyani (Fusion of Pulao and Biryani)

-
Image
  Biryani and Pulao are both rice dishes and cooked with vegetables or meat in aromatic spices.  Here i have created Chana Veg Pulyani, which is a fusion of Pulao and Biryani. Pulyani is cooked with soaked rice with vegetables and white chana or chickpeas in rich biryani masala and aromatic biryani essence. The cooking method is just the same as pulao is cooked so tried a new name for this dish - Pulyani! Biryani vs Pulao Biryani is cooked with par boiled rice , whereas pulao is cooked with raw rice in fragnant water until rice is cooked. Biryani is cooked with an assortment of whole and grounded spices and pulao is cooked with not much spices. VIDEO  RECIPE -  https://youtu.be/dGeiWQSP740 INGREDIENTS: 2 Cup Basmati Rice 1 Onion 1 1/2 Cup White Chana / Chickpeas 1/2 Cup Corn 1/2 Cup Peas 1/4 Cup Carrot 1 Cup Beaten / Whipped Curd 2 Teaspoon Ginger Garlic paste 1 Teaspoon Cumin / Jeera Seeds 6-8 Black Peppercorns / Kali mirch 3-4 Cardamom / Elaichi 1 Star Anise / fool 2 Bay Leaves / Te
Read more