Name: Rasmalai cupcakes recipe by Shyama Amit at BetterButter
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Yield: 4
Ingredients: For cupcake batter; 1 /2 cup maida; 1/4 cup milk powder; 1/4 cup powderd sugar; 1/2 cup Milk; 2 tbsp flavour less oil or butter; 4-5 drop saffron assence; For rasmalai; 1 litre milk for rabri; 1 litre milk for chenna; 1 cup sugar for chashni + 1/4 cup for rabri; 3 cups of water for chashni; Curd 2 tbsp; 10-12 saffron strands; 1 tsp Elaichi Powder; 1 pinch nutmeg powder; 1/2 cup whipping cream; Saffron Pistachios fir garnishing

Ingredients Serving: 4

For cupcake batter
1 /2 cup maida
1/4 cup milk powder
1/4 cup powderd sugar
1/2 cup Milk
2 tbsp flavour less oil or butter
4-5 drop saffron assence
For rasmalai
1 litre milk for rabri
1 litre milk for chenna
1 cup sugar for chashni + 1/4 cup for rabri
3 cups of water for chashni
Curd 2 tbsp
10-12 saffron strands
1 tsp Elaichi Powder
1 pinch nutmeg powder
1/2 cup whipping cream
Saffron Pistachios fir garnishing

Instructions

First start boiling 1 litre milk, when it comes to boil, simmer the flame
Cook with stirring with a intervel to avoid it yo burn
Stick the malai on its sides , formed during boil
Boil till it remains half of its quantity , add sugar, saffron, elaichi and nutmeg into it when its done, scrap the malai from the sides,
Add pistachios , Cool on room temperature and then after chill in the fridge
Boil another 1 litre milk to boil when it comes to a boil add curd , when it start curdling switch of the gas and keep it aside for few minutes
Mean time for cup cakes sieve the dry ingredients together and keep aside
Mix the all wet ingredients
Add dry ingredients mixture into wet ingredients and mix it well,
Add saffron, elaichi, and nutmeg powder and fill the cup cake liner half and bake at 180 degree for 20-25 minutes
While our cupkaes are going to be baked strain the chenna from the curdled milk in a muslin cloth
Press with hand and tie it on a tap for few minutes
Collect the chenna in a plate and rub it with your palms to make a smooth dough
Make small balls from it, flatten it and boil for 6-7 minutes in 1 cup of sugar dissolved in 3 cups of water
Then take the rasmali out and transfer these into chilled rabri our rasmalai is ready
Now Check the cupcakes with toothpicks after 20 minutes and if comes out clean , its done
Cool it on wirerack, till that whip the cream till soft peaks, add saffron, elaichi and 2 tbsp of prepared rabri and whipped again for 5-7 minutes till stiff peaks
When cupcakes cool copmletely prick these with toothpics like this
Soak the cupcakes with rabri to infuse the rasmalai flavour in it
In piping bag set nozzle of your choice, fill with flavoured whipped cream, and make designs of your choice
Take out the rasmalai from rabri, press with hands , cut into half and put one half on one cup cake , garnish with saffron strands and pistachios
Ready all the cupcakes in same manner
Enjoy fusion cuocake in any party

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