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Before you jump to Gulab Jamun Cupcakes with thandai frosting recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.
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Yogurt is a snack many individuals neglect. Occasionally people decide to eat yogurt over a balanced lunch which is not the greatest idea. As a food, however, yogurt is one of the best things you’ll be able to reach for. It is a protein-rich resource of nutritious minerals and vitamins. Yogurt is very easy for the physical body to digest and, dependent on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Fast hint: pick unsweetened yogurt and add walnuts or flaxseeds. It’s an easy way to reduce sugar while still enjoying a yummy snack.
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We hope you got benefit from reading it, now let’s go back to gulab jamun cupcakes with thandai frosting recipe. To cook gulab jamun cupcakes with thandai frosting you need 18 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Gulab Jamun Cupcakes with thandai frosting:
- Take For the eggless rose cupcakes
- Use 1/2 tin or 200 gm condensed milk
- Provide 1/2 cup oil
- Provide 3 tbsp rose syrup or roohafzah
- Prepare 1/2 cup milk
- Prepare For Dry ingredients (sift together)
- Take 1 cup maida/ plain flour
- You need 1/4 cup cornflour
- You need 1/2 TSP baking soda
- Get 1 TSP baking powder
- Take 12 small gulab jamuns
- Use For the thandai whipped cream
- Use 1 cup non dairy whipped cream (I am using Rich's)
- Take 1/2 TSP Elaichi powder
- Use 8-10 strands kesar soaked in 2 tbsp of hot milk
- Prepare 1 pinch yellow food colour
- Use 2-3 tbsp chopped nuts for garnish
- Prepare Some rose petals for garnish
Steps to make Gulab Jamun Cupcakes with thandai frosting:
- For the cupcakes. Preaheat oven to 150 degree Celsius. Line a cupcake tray with cupcake liners.
- In a big bowl sift all the dry ingredients, maida, cornflour, baking powder and baking soda. Keep aside.
- In another mixing bowl add the condensed milk. Beat for 5 minutes using an electric beater. Add the oil and beat again till well mixed.
- Now add the rose syrup and mix well.
- Add half of the flour mixture and 1/4 cup of milk. Mix and beat again for 2 minutes.
- Add the rest of the flour and milk. Beat again your batter is ready.
- Pour the batter in the cupcake liners till it's just half full. Now place a gulab jamun in each. Do not fill till the top.
- Bake in preheated oven for 40 minutes. Check using a skewer if they are baked completely. Otherwise bake again for 5 minutes.
- Thaw your non dairy whip topping in the fridge overnight. Chill the beater as well. Now beat the cream till stiff peak consistency. This takes 7-8 minutes approximately. Add the Elaichi powder, kesar soaked in milk along with the milk and yellow colour. Mix well.
- Fill the cream in a piping bag. Pipe the cream on the cupcakes.
- Garnish with chopped nuts and rose petals.
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