The Festival Of Lights,"Diwali" brings with it so much of excitement and enthusiasm. Meeting friends, entertaining guests, welcoming new year, starting new ventures, buying new things for home, getting a new house, moving to a new home, Lighting and decorating our homes, colourful rangolis, brilliantly lit buildings, Melas, Parties, Firworks and so much more ....
Over the past two weeks, I have been sharing various sweet and savoury delicacies that you can prepare during this festival. I have compiled them under " Diwali Recipes". A mix of traditional sweets and fusion recipes with easy stepwise pictures . I will be adding more to this list.
I love to experiment and in this dessert I have combined the flavours of Rabri and Shahi Tukda to give a fusion dessert " Shahi Cupcake" - Baked Rabri with slice of Shahi Tukda.
SHAHI CUPCAKES :
Preparation time : 5 minutes
Cooking time : 25 minutes
Yield : 6 cupcakes
1 Cup = 250 ml
For the Rabri:
6 White Bread Slices ( Cut the Corners)
4 tablespoon Condensed Milk
5 to 6 strands of Saffron soaked in a tablespoon of hot milk
5 Blanched and Peeled Almonds ( grated)
5 Blanched and Peeled Pistachios (grated)
200 ml Milk + 1/4 Cup Extra
1/4 Cup Milk powder
1/4 teaspoon baking powder
1 1/2 tablespoon Ghee /Butter ( melted)
For the Tukda :
1/2 Cup Sugar
3 Bread slices cut into triangles
2 to 3 drops of orange food colour ( optional)
2-3 Grated pistachios and Badam
3-4 strands of Saffron ( crushed using mortar and pestle) OR Add 2-3 drops of kesar essence.
2 tablespoon of Ghee for frying
1. Collect all your ingredients .
TIP : I soaked the saffron strands much earlier. I had also blanched and peeled my dry fruits.
2. Take a large bowl and roughly tear your bread slices into smaller bits using your hand.
3. Pour 200 ml of Milk ( One Cup) on top of the bread and mix .
4. Now add the condensed Milk, (milk powder + baking powder )and sliced/Chopped dry fruits. Pour the saffron milk and mix again.
TIP: Since there is no other dry flour in this cake , I mixed the baking powder along with the milk powder and then added it to the bread mixture so that it spreads uniformly.
5. Heat the Ghee or Butter in a pan and when it has melted, pour it into the batter and mix well. You can adjust the quantity of Ghee if you are diet conscious. But the richness of the dessert lies in adding the Ghee. The Cake batter should not be too thick or too thin.
6. Line your cup cake tray with the paper liners and pour equal amount of batter in each cup. You can top the cup cakes with finely grated pistachios and Badam.
TIP: The cupcakes does not puff up too much, so you can fill the batter till 3/4 th of the cup.
7. In a pre-heated oven, bake the cupcakes at 180 degrees C for 20 minutes or till the time a tooth pick inserted in the middle of the cake comes out clean . I baked in the middle rack.
8. They will look like this. Let them cool in a rack.
9. While the cake is baking, you can make the 'Tukda'. First we need to make a sugar syrup. In a pan, add sugar and pour water just enough to cover the sugar. When the sugar melts, add colour and Kesar/Saffron . Let the sugar boil till you get 'One String Consistency".
TIP: To check the one string consistency, keep a small bowl of water and let a sugar drop into it. If it does'nt mix with water, your sugar syrup is ready.
10. Heat Ghee in a pan, fry the bread slices till they are golden on both sides.
11. Lift them from ghee and dip them directly into the hot sugar syrup. Let them soak for 5 to 10 minutes. You can sprinkle dry fruits ( sliced) on top. Remove from the syrup and insert them into your cupcakes. You can serve this immediately or serve it cold.
Which ever way you serve, it tastes so so good!!! A yummy different and interesting fusion CupCakes that your friends and family will adore!
Have a Joyous Festival and Happy Cooking!