Kesar Badam Cupcakes With Shrikhand Recipe
A vegetarian Fusion recipe with badam (almond) - soaked, saffron strands - soaked in 1 warm milk, all purpose flour (maida). Ready in 45 min, serves 4.
Curated bySarah Jenkins🇺🇸
Instructions
15 steps- 1
To begin with Kesar Badam Cupcakes With Shrikhand, preheat the oven at 180-degree celsius
badam (almond) - soaked(20)badam (almond) - chopped(8) - 2
Line a cupcake mould with cupcake liners
- 3
In a mixing bowl, add condensed milk, curd, butter, vegetable oil, almond essence and whisk till it is combined nicely
saffron strands - soaked in 1 warm milk(5 tablespoon)butter(1/4 cup)condensed milk(1/2 cup)curd (dahi / yogurt)(1/4 cup)almond essence (badam essence)(1/2 teaspoon)hung curd (greek yogurt)(1 cup)condensed milk(1/2 cup)saffron strands - soaked in little warm milk(2) - 4
Now sift in the flour, baking powder and fold lightly until entire flour is well combined
all purpose flour (maida)(1 cup)baking powder(1 teaspoon) - 5
Add in the chopped almonds and soaked saffron strands along with the milk
badam (almond) - soaked(20)saffron strands - soaked in 1 warm milk(5 tablespoon)condensed milk(1/2 cup)almond essence (badam essence)(1/2 teaspoon)condensed milk(1/2 cup)saffron strands - soaked in little warm milk(2)badam (almond) - chopped(8)saffron strands - 6
Combine well using a whisk or spatula and the batter is ready
- 7
Fill each cupcake cavity with one scoop full of the batter
- 8
The mould should be ⅔ full leaving space to rise
- 9
Bake them for 15 minutes at 180-degree celsius or until a skewer inserted in the centre of a cupcake comes out clean
- 10
Once done, keep the cupcakes on a wire rack to cool
- 11
Meanwhile, to make the shrikhand, in a mixing bowl add in hung curd, condensed milk and beat with an electric blender until it looks smooth
saffron strands - soaked in 1 warm milk(5 tablespoon)condensed milk(1/2 cup)curd (dahi / yogurt)(1/4 cup)hung curd (greek yogurt)(1 cup)condensed milk(1/2 cup)saffron strands - soaked in little warm milk(2) - 12
Add in the crushed cardamom, soaked saffron along with milk and continue beating
badam (almond) - soaked(20)saffron strands - soaked in 1 warm milk(5 tablespoon)condensed milk(1/2 cup)condensed milk(1/2 cup)cardamom (elaichi) pods/seeds - crushed(2)saffron strands - soaked in little warm milk(2)saffron strands - 13
Your shrikhand is ready, transfer into a piping bag with a nozzle of your choice and pipe the cupcakes once they fully cool down
- 14
Garnish with chopped almonds, saffron strands and chill until you serve
saffron strands - soaked in 1 warm milk(5 tablespoon)almond essence (badam essence)(1/2 teaspoon)saffron strands - soaked in little warm milk(2)badam (almond) - chopped(8)saffron strands - 15
Serve Kesar Badam Cupcakes With Shrikhand as a Dessert after your delicious meal
badam (almond) - soaked(20)badam (almond) - chopped(8)
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Kesar Badam Cupcakes With Shrikhand Recipe
A vegetarian Fusion recipe with badam (almond) - soaked, saffron strands - soaked in 1 warm milk, all purpose flour (maida). Ready in 45 min, serves 4.
Curated bySarah Jenkins🇺🇸
Estimated Nutrition Highlights
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Directions
15 steps- 1
To begin with Kesar Badam Cupcakes With Shrikhand, preheat the oven at 180-degree celsius
badam (almond) - soaked(20)badam (almond) - chopped(8) - 2
Line a cupcake mould with cupcake liners
- 3
In a mixing bowl, add condensed milk, curd, butter, vegetable oil, almond essence and whisk till it is combined nicely
saffron strands - soaked in 1 warm milk(5 tablespoon)butter(1/4 cup)condensed milk(1/2 cup)curd (dahi / yogurt)(1/4 cup)almond essence (badam essence)(1/2 teaspoon)hung curd (greek yogurt)(1 cup)condensed milk(1/2 cup)saffron strands - soaked in little warm milk(2) - 4
Now sift in the flour, baking powder and fold lightly until entire flour is well combined
all purpose flour (maida)(1 cup)baking powder(1 teaspoon) - 5
Add in the chopped almonds and soaked saffron strands along with the milk
badam (almond) - soaked(20)saffron strands - soaked in 1 warm milk(5 tablespoon)condensed milk(1/2 cup)almond essence (badam essence)(1/2 teaspoon)condensed milk(1/2 cup)saffron strands - soaked in little warm milk(2)badam (almond) - chopped(8)saffron strands - 6
Combine well using a whisk or spatula and the batter is ready
- 7
Fill each cupcake cavity with one scoop full of the batter
- 8
The mould should be ⅔ full leaving space to rise
- 9
Bake them for 15 minutes at 180-degree celsius or until a skewer inserted in the centre of a cupcake comes out clean
- 10
Once done, keep the cupcakes on a wire rack to cool
- 11
Meanwhile, to make the shrikhand, in a mixing bowl add in hung curd, condensed milk and beat with an electric blender until it looks smooth
saffron strands - soaked in 1 warm milk(5 tablespoon)condensed milk(1/2 cup)curd (dahi / yogurt)(1/4 cup)hung curd (greek yogurt)(1 cup)condensed milk(1/2 cup)saffron strands - soaked in little warm milk(2) - 12
Add in the crushed cardamom, soaked saffron along with milk and continue beating
badam (almond) - soaked(20)saffron strands - soaked in 1 warm milk(5 tablespoon)condensed milk(1/2 cup)condensed milk(1/2 cup)cardamom (elaichi) pods/seeds - crushed(2)saffron strands - soaked in little warm milk(2)saffron strands - 13
Your shrikhand is ready, transfer into a piping bag with a nozzle of your choice and pipe the cupcakes once they fully cool down
- 14
Garnish with chopped almonds, saffron strands and chill until you serve
saffron strands - soaked in 1 warm milk(5 tablespoon)almond essence (badam essence)(1/2 teaspoon)saffron strands - soaked in little warm milk(2)badam (almond) - chopped(8)saffron strands - 15
Serve Kesar Badam Cupcakes With Shrikhand as a Dessert after your delicious meal
badam (almond) - soaked(20)badam (almond) - chopped(8)
Rate this recipe
