Eggless Mawa Cupcakes
Ingredients:
¼ cup curd/yogurt
¼ cup milk
½ cup powdered sugar
1 tbsp melted ghee
½ cup mawa/khoya
1 green cardamom, only seed, powdered
¼ tsp vanilla essence
¾ cup all-purpose flour
½ tsp baking powder
⅛ tsp baking soda
Chopped nuts (almonds, cashews and pistachios)
Method:
Preheat the oven to 180 degrees Celsius. Line a cupcake mould with liners.
In a bowl, add curd. Whisk for a couple of seconds until it is smooth.
Add milk, sugar, ghee, mawa, green cardamom and vanilla essence. Whisk well until smooth.
Add all-purpose flour, baking powder and baking soda. Mix well. But don’t over mix. Fold it with a spatula.
Pour the cupcake batter into the lined moulds. Fill them halfway.
Sprinkle chopped nuts over the top.
Bake for 15 minutes at 180 degrees Celsius.
Take them out. Let them cool down a little.
The eggless mawa cupcake is ready to serve!
Mini Kunafa
Ingredients:
For the Kunafa:
250g vermicelli or seviyan, roasted
½ cup ghee
½ cup mozzarella cheese, grated
4 tbsp pistachio, chopped
2 tbsp dried rose petals
For the Simple Syrup:
½ cup water
1 cup sugar
1 tsp lemon juice
⅛ tsp rose essence
Method:
To make the syrup:
Heat water and sugar in a saucepan over a medium flame or temperature. Bring to a boil.
Cook for a few minutes until the sugar dissolves completely.
Add lemon juice. Cook for 1 minute.
Turn the heat off. Add rose essence. Mix well.
Keep it aside to cool down completely.
To make the mini kunafa:
Preheat the oven to 180 degrees Celsius. Line a cupcake mould with liners.
In a large bowl, break the vermicelli/seviyan into small pieces.
Add ghee and mix well. Make sure all the strands are coated well with the ghee.
Add 1-2 tbsp of the vermicelli mixture to each cupcake mould. Press it down at the bottom and also spread it out to the sides.
Add mozzarella cheese over the vermicelli (1-2 tbsp per mould). Press it down.
Add another spoonful of vermicelli mixture. Press it down again. Fill all the moulds in the same manner.
Bake for 20-30 minutes until slightly golden.
Take the mould out. Drizzle simple syrup over the hot kunafas.
Garnish with chopped pistachios and dried rose petals.
Mini Kunafa is ready to serve!
Rose Phirni
Ingredients:
2 cups milk
1 tbsp rice, rinsed/washed
¼ cup rose syrup
1 tbsp rose petals, dried
1 tbsp almonds, slivered/finely chopped
More dried rose petals for garnishing
Method:
Soak rice in a bowl of water for 1 hour.
Drain the water and grind the rice to make a coarse powder.
Heat milk in a saucepan over a high flame/temperature.
Bring the milk to a boil. Lower the heat to medium or medium-low.
Add the rice powder. Mix well. Cook for 8-10 minutes while stirring frequently.
Cook till the rice has fully cooked and the milk has thickened.
Add rose syrup, rose petals and chopped almonds. Mix well. Turn the heat off.
Pour it into the serving bowl.
Garnish with dried rose petals.
Serve rose phirni hot or cold.
16 окт 2024
