Gulab Jamun Cupcakes with thandai frosting

Name: Gulab Jamun Cupcakes with thandai frosting
Total time: 5400 s
Yield: 12 servings
Cuisine: Indian
Ingredients: For the eggless rose cupcakes; 1/2 tin or 200 gm condensed milk; 1/2 cup oil; 3 tbsp rose syrup or roohafzah; 1/2 cup milk; For Dry ingredients (sift together); 1 cup maida/ plain flour; 1/4 cup cornflour; 1/2 TSP baking soda; 1 TSP baking powder; 12 small gulab jamuns; For the thandai whipped cream; 1 cup non dairy whipped cream (I am using Rich's); 1/2 TSP Elaichi powder; 8-10 strands kesar soaked in 2 tbsp of hot milk; 1 pinch yellow food colour; 2-3 tbsp chopped nuts for garnish; Some rose petals for garnish

Swati @swati_17

Chandigarh/ Gurgaon, India

#week5of5
You can't be upset if you have a cupcake in hand. And you will be a lot more happier if it has your favourite gulab jamun in it. Here is a recipe of a rose flavored gulab jamun cupcakes with a fluffy Thandai flavored whipped cream. Topped with chopped nuts. It's a fusion recipe using traditional flavours with a modern twist. Enjoy.

Swati @swati_17

Chandigarh/ Gurgaon, India

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Ingredients

1 hour 30 min

12 servings

Forthe eggless rose cupcakes
1/2 tinor 200 gm condensed milk
1/2 cupoil
3 tbsprose syrup or roohafzah
1/2 cupmilk
ForDry ingredients (sift together)
1 cupmaida/ plain flour
1/4 cupcornflour
1/2 TSPbaking soda
1 TSPbaking powder
12small gulab jamuns
For the thandai whipped cream
1 cupnon dairy whipped cream (I am using Rich's)
1/2 TSPElaichi powder
8-10 strandskesar soaked in 2 tbsp of hot milk
1 pinchyellow food colour
2-3 tbspchopped nuts for garnish
Some rose petals for garnish

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Steps

1 hour 30 min

1

For the cupcakes. Preaheat oven to 150 degree Celsius. Line a cupcake tray with cupcake liners.
2

In a big bowl sift all the dry ingredients, maida, cornflour, baking powder and baking soda. Keep aside.
3

In another mixing bowl add the condensed milk. Beat for 5 minutes using an electric beater. Add the oil and beat again till well mixed.
4

Now add the rose syrup and mix well.
5

Add half of the flour mixture and 1/4 cup of milk. Mix and beat again for 2 minutes.
6

Add the rest of the flour and milk. Beat again your batter is ready.
7

Pour the batter in the cupcake liners till it's just half full. Now place a gulab jamun in each. Do not fill till the top.
8

Bake in preheated oven for 40 minutes. Check using a skewer if they are baked completely. Otherwise bake again for 5 minutes.
9

Thaw your non dairy whip topping in the fridge overnight. Chill the beater as well. Now beat the cream till stiff peak consistency. This takes 7-8 minutes approximately. Add the Elaichi powder, kesar soaked in milk along with the milk and yellow colour. Mix well.
10

Fill the cream in a piping bag. Pipe the cream on the cupcakes.
11

Garnish with chopped nuts and rose petals.

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Swati @swati_17

on June 21, 2020 04:54

Chandigarh/ Gurgaon, India

Hi, I am Swati.Food has always been my eternal love.I had always been a foodie. So much so that one of my aunts used to say it’s a pleasure to serve you. I also started cooking at a very young age in my mother’s kitchen.As I grew, my love for food grew with me. However, I did not even realize when this passion of mine became comfortable in some corner of my heart and the race towards economic and social goals took over my entire time.I am a Human Resource executive in the Education Industry by profession.Now, after years of juggling between my work and my passion, I finally decided to take my passion to another level.Here will share with you my recipes some tradition and some noval.My blog/website: ediblelovebyswati.comInstagram: ediblelovebyswatiFacebook: ediblelovebyswati