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🇺🇸
- 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)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇺🇸
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)
About this 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.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
