Rabdi cupcake

Name: Rabdi cupcake
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup refined flour; 1/3 cup oil; 1/3 cup curd; 1/2 cup powdered sugar; 1 tsp baking powder; 1/2 tsp baking soda; 2-3 drop vanilla essence; 2 tbsp rabdi; 2 tbsp tutti frutti; For Rabdi :; 1/2 litre milk; 1 tbsp corn flour; 4 tbsp milkmaid; 2-3 drops rose essence; Few strands Saffron; As per taste Chocolate sauce for garnishing

Astha Agarwal @asthaflavours

#week5of5
#father

Astha Agarwal @asthaflavours

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Ingredients

40 min

4 servings

1 cuprefined flour
1/3 cupoil
1/3 cupcurd
1/2 cuppowdered sugar
1 tspbaking powder
1/2 tspbaking soda
2-3 dropvanilla essence
2 tbsprabdi
2 tbsptutti frutti
ForRabdi :
1/2 litre milk
1 tbspcorn flour
4 tbspmilkmaid
2-3 dropsrose essence
Few strands Saffron
As per taste Chocolate sauce for garnishing

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Steps

40 min

1

In a bowl take oil and curd.Whisk it well. Now sieve refined flour, powdered sugar, baking powder and baking soda and mix it well in one direction. Now add 2 tbsp rabdi, tooti frooti and vanilla essence.
2

Grease the moulds and pour battar to it. Coat some tooti frooti with refined flour and sprinkle on the top. Keep the moulds in a preheated oven at 180 degree. Bake it for 25 - 30 min.
3

FOR RABDI : Take milk in a pan and boil it. Dissolve cornflour to 2 tbsp milk and add to the boiling milk. Add some saffron threads to it and cook about 10 min. Now add milkmaid and cook it more 10 min till it thickens. Stir it continously. At last add rose essence. Cool this rabdi in the refrigerator.
4

On cooling unmould the cupcakes. Keep cupcakes in a serving plate and pour rabdi on it. Now dizzle some chocolate sauce and decorate with tooti frooti. Yummy cupcakes with rabdi is ready to serve.