If you’re looking for something unique this festive season, this international favourite with a desi twist will hit the spot!
20 almonds (soaked, peeled and chopped)
A pinch of saffron soaked in 1 tbsp warm milk
1 cup maida, 1 tsp baking powder
¼ cup butter
¼ cup vegetable oil
½ cup condensed milk
¼ cup dahi
A few drops of almond essence
For the shrikhand:
You can use store-bought shrikhand, but making it yourself is easy too.
1 cup chakka/hung curd, ½ cup condensed milk
2 elaichi pods crushed to a powder
A pinch of saffron soaked in warm milk
To garnish: Chopped almonds, saffron strands
Preheat oven to 1800C. Line a cupcake tin with liners. In a mixing bowl whisk condensed milk, dahi, butter, vegetable oil, and almond essence until combined. Sift in the flour, and baking powder and fold lightly. Add chopped almonds, and saffron strands along with the milk and combine in the cupcake liners leaving space for the cake, to rise. Bake for 15 minutes at 1800C or until a toothpick inserted in the centre of a cupcake comes out clean. Remove from the oven and place the cupcakes on a wire rack to cool. To make the shrikhand, use an electric beater to combine hung curd and condensed milk until smooth. Add elaichi powder, soaked saffron along with milk and continue beating until it all comes together. Transfer the shrikhand to a piping bag. If you don’t have one, use an old milk bag (washed and dried) fill with shrikhand and snip off one of the corners. Once the cupcakes have completely cooled, swirl shrikhand on top of each cupcake. Garnish with chopped almonds, and saffron strands and serve.
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Chef Nilesh Limaye