Hi all🙋🏻
Enough of rasmalai cake.. Even I made this royal delicacy few days back for my in laws and posted too. These are munchkin of the same delight.
It’s totally melt-n-mouth beauty😋😋.
Just have a look to the recipe which yields 28 mini cuppies of this cake🤗.
RECIPE:
INGREDIENTS:
FOR CUPCAKES:
1+1/4cup APF or refined flour
1/4 cup kesar pista milkshake powder (I have used of Dr Oetkar)
1 cup thick curd
¾ cup granulated sugar, grinded into powder
½ tsp baking soda
1+1/4 tsp baking powder
1/4 cup cooking oil
1/4 cup rasmalai syrup at room temperature .. You can opt for milk too at room temperature
2 tsp rose water
FOR THANDAI MOUSSE FROSTING:
INGREDIENTS:
50 ml fresh cream… Have used amul
50 gms chopped white chocolate… Have used Morde
5 saffron threads
1 tsp milk to soak the saffron threads
125 ml whipping cream
Pinch of yellow colour
2 tbsp thandai powder or liquid
Chopped pistachios, sliced almonds, few saffron threads and silver leaf to garnish to garnish the cake.
METHOD:
FOR CUPCAKES:
Preheat oven at 200° c for 10 minutes.
Grease cupcake liners with oil. I have used olive oil spray because it’s very timesaving and convenient too.
Sieve maida twice and keep aside.
Mix sugar and curd completely. Add baking powder, baking soda to the creamed mixture and mix well.
Leave aside for 5 mins and you can see bubbles on top and the volume has increased by double.
Now add rasmalai syrup or milk, rose water, cooking oil and mix well.
Next slowly add maida and milkshake powder in portions at a time and blend with wet ingredients. Beat well with a whisk until creamy.
Pour the batter into greased liners until 3/4 filled and bake for 10-12 minutes at 180° c. Just bake.. Don’t overbake.
FOR THANDAI MOUSSE FROSTING:
Soak saffron threads in 1 tbsp of hot milk and leave aside for 2-3 hours.
Firstly take a saucepan and pour fresh cream into it. Give a slight boil at minimum flame and immediately switch off the flame. Add saffron mix and chopped chocolate. Keep on stirring until mixed evenly and no lumps of chocolate is seen. Refrigerate until chilled and required.
Take whipping cream in a large bowl. Add thandai powder and colour. Whip until very hard peaks obtained.
Add chilled ganache and whip at speed one until combined well.
Remove the blades and get ready to to frost this divine beauty😋😍.
FROSTING:
Take one cupcake. Just soak the top by inverting the upside down with rasmalai syrup. Continue this process for 2-3 seconds for each.Repeat with all. Place them all on a tray.
After 2-3 minutes, pipe rosettes with thandai mousse. I have used nozzle of Wilton 1M.
Place mini rasgullas on top. Embellish with silver leaf and sprinkle some dry nuts.
Refrigerate for 30 minutes.
Now gulp one at once😂.
Keep cooking👍🏻
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