Introducing my Desi style cupcakes, aka cardamom cupcakes with kesar & pista frosting. These eggless cupcakes are a great way to indulge and without the frosting can also be guilt-free ;). I know I have your attention now!
These cupcakes are made with whole wheat flour (stone ground organic atta) and organic olive oil. These butter less cupcake are not only organic & healthy but also gives a new dimension to your dessert table for this Dussehra/Diwali.
Using local ingredients as much as possible is the best way to support honorable Prime Minister Mr Modi’s “Make in India” campaign. I used an Indian brand for cream cheese and was happy with its texture and taste. After making the frosting right from scratch, I realized that you can also frost these cupcakes with shrikhand, either homemade or store bought.
And also my company was featured in Mint this month. Yay!
- Measure and mix all the dry ingredients like flour, soda, salt, cardamom, sugar in a bowl.
- Add the wet ingredients one by one to the dry mixture and mix well.
- Pour the cake mixture in the cupcake molds and bake at 160 degree centigrade for about 15-18 minutes.
- Cool on a wire rack once done. Makes 20 medium sized cupcakes.
- Beat all the ingredients for frosting until smooth in texture. Frost your cupcake garnished with some pistachio. You can also use some thick shrikhand as mentioned above in this post.
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Festivals are all about eating…Aren’t they?! 🙂 Today, is the last day of Ganapati visarjan and I thought why not share a simple recipe of one of my favourite and versatile ingredient “coconut sugar“. I’ve made cookies, caramel sauce, kheer and decided to make something new again. Coconut sugar has a very dominating flavor of coffee like caramel. I made use of the ingredients that I had at home and decided to make some coconut sugar ladoos for the festive season. I have used poha or beaten flat rice to make these gluten free ladoos. Just with four ingredients, these ladoos are not only easy to make but can be made in just 15 minutes flat!
2 cups beaten flat rice or brown poha
1/2 tsp cardamon powder
2 tbs of chopped cashew
1 tbs of raisins
1/2 cup ghee
1 cup coconut sugar or more according to your taste
- Lightly toast the flat rice until light brown.
- Allow it to cool and grind in the mixer until fine like powder
- Heat ghee and coconut sugar in the pan until the ingredients melt.
- Add this warm mixture to the flat rice powder with some cardamon powder.
- Mix well until combined.
- Take a tablespoon of mixture in your palm and round them into a ball.
- These balls tend to be soft in nature. Be careful to place them on a plate and allow it to sit for half an hour before transferring into a container. They become firm after a while. I made 20 ladoos. Store in an air tight container upto 15 days. I’ve noticed that they taste better after two days.
I hope I have convinced you enough about this versatile sweetener. You can buy coconut sugar here…