Oats-Motichoor Muffins with rich Rabri

Name: Oats-Motichoor Muffins with rich Rabri
Yield: 4 servings
Cuisine: Indian
Ingredients: For cake-; 1/2 cup Wheat flour; 1/2 cup Oats(powdered); 1/2 cup Grounded sugar; 2 tsp Curd; 3-5 drops Vanilla essence; Pinch salt; 1/4 tsp baking soda; 1/2 tsp baking powder; 1 tsp milk powder; 1/4 cup Milk; 1/4 cup Refind oil; Pinch yellow colour; For Rabdi-; 1 litre Milk; 4 tsp Sugar; 1 tsp Elaichi powder; For Motichoor ladoo; 1 cup Besan; 1/2 tsp ghee; 180 gm Sugar; 1 tsp Elaichi powder; Pinch kesar; As required Chopped dry fruits; Pinch orange edible colour; 220 ml+90 ml Water; As required Refined oil

Sarita Singla @cook_21966532

Ludhiana, Punjab

Healthy pudding made with oats cake, garnished with rich rabri sauce, handcrafted motichoor ladoo
#myfirstrecipe

Sarita Singla @cook_21966532

Ludhiana, Punjab

Healthy pudding made with oats cake, garnished with rich rabri sauce, handcrafted motichoor ladoo
#myfirstrecipe

Saved

Ingredients

4 servings

Forcake-
1/2 cupWheat flour
1/2 cupOats(powdered)
1/2 cupGrounded sugar
2 tspCurd
3-5 dropsVanilla essence
Pinchsalt
1/4 tspbaking soda
1/2 tspbaking powder
1 tspmilk powder
1/4 cupMilk
1/4 cupRefind oil
Pinchyellow colour
ForRabdi-
1 litreMilk
4 tspSugar
1 tsp Elaichi powder
ForMotichoor ladoo
1 cupBesan
1/2 tspghee
180 gmSugar
1 tspElaichi powder
Pinchkesar
As required Chopped dry fruits
Pinchorange edible colour
220 ml+90 ml Water
As required Refined oil

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Steps

1

For Cake- In a large bowl beat curd and sugar then add baking soda, baking powder leave it for 5 mins. Then mix all the ingredients together, beat the mixture till all lumps are removed. Preheat the cooker for 5-7 mins by adding salt.
2

Add the batter to the paper cups and put them in the pressure cooker for 30mins on low flame and remove the whistle.
3

Motichoor ladoo- For BOONDI- Mix besan, ghee, 230ml water, orange food colour. Leave it for 20-25mins. Heat the refind oil on full flame, keep on adding the mixture on the boondi stensil.
4

For CHASHNI- add sugar, kesar, elaichi powder, 90ml water to the pan. Heat it on high flame till the sugar granules dissolves completely. On low flame, add the boondi to the chashni along with dry fruits.
5

For Rabdi- Boil the milk till it becomes 1/4th of the original quantity on low flame in heavy bottom utensil. Mix the milk continuously and keep putting the malai from the top on the side then add 4tsp sugar and pinch of elaichi powder.
6

Garnish the cupcake with rabdi, ladoo and dry fruits.