The festive season has already begun with Holi just here.
I have some Indo-fusion desserts to share with all of you to make this Holi fun and delicious.
Innovation is the key in the world of fusion.
The first recipe “Kesar Badam Cupcakes with coloured thandai flavour Frosting” is an innovation in sweets.
This international dessert tastes so good in its desi version. It is a cupcake no doubt, but it is packed with Indian flavours.
The saffron and almond flavour in the cupcakes just takes it to the next level.
Almonds (soaked, peeled and chopped) – 20
Saffron strands – a pinch (soaked in 1 tbsp warm milk)
All-purpose flour – 1 cup
Baking powder – 1 tsp
Butter – ¼ cup (Instead of using oil, you can use ½ cup butter or vice versa)
Vegetable oil – ¼ cup
Condensed milk – ½ cup
Curd/yoghurt – ¼ cup
Almond essence – few drops
For the Thandai frosting:
2 tsp thandai powder
red, yellow, blue, green
- Preheat oven at 180-degree celsius.
- Line a cupcake mould with cupcake liners.
- First of all, soak saffron strands in warm milk and keep aside, also chop the almonds.
- In a mixing bowl, take condensed milk, curd, butter, vegetable oil, almond essence and whisk till well combined.
- Now sift in the flour, baking powder and fold lightly until entire flour is well combined.
- Add in the chopped almonds and soaked saffron strands along with the milk. Combine well using a whisk or spatula. The batter is now ready.
- Fill each cupcake cavity with one scoop full of the batter. The mould should be ⅔ rd full leaving space to rise.
- Bake them for 15 minutes at 180-degree Celsius or until a skewer inserted in the centre of a cupcake comes out clean.
- Once done, keep the cupcakes on a wire rack to cool.
- To make the Frosting: inTake whipped cream in mixing bowl and add thandai powder to it.
- Transfer the prepared frosting with colours into a piping bag with a nozzle of your choice and pipe on the cupcakes, once they are fully cool.
Ta-da! Your cupcakes are ready to eat.