How to Cook Tasty Gulab Jamun Cupcakes with thandai frosting

Gulab Jamun Cupcakes with thandai frosting. In this video we take a classic Indian dessert the Gulab Jamun and give it an awesome twist! Here's the final video of our Diwali Series! We've made cupcakes which not only taste like a gulab jamun but also have it inside them!

Gulab jamun cupcakes - Make your favorite gulab jamun a real show stopper with these easy to make and fun cupcakes recipe. Cardamom-spiced cupcakes are topped with decadent buttercream, and are finished with gulab jamuns to create these cute festive treats. To be very honest, I'm going. You can cook Gulab Jamun Cupcakes with thandai frosting using 18 ingredients and 11 steps. Here is how you cook it.

Ingredients of Gulab Jamun Cupcakes with thandai frosting

1. It's For of the eggless rose cupcakes.
2. It's 1/2 tin of or 200 gm condensed milk.
3. It's 1/2 cup of oil.
4. You need 3 tbsp of rose syrup or roohafzah.
5. Prepare 1/2 cup of milk.
6. Prepare For of Dry ingredients (sift together).
7. You need 1 cup of maida/ plain flour.
8. It's 1/4 cup of cornflour.
9. You need 1/2 TSP of baking soda.
10. Prepare 1 TSP of baking powder.
11. You need 12 of small gulab jamuns.
12. You need For of the thandai whipped cream.
13. You need 1 cup of non dairy whipped cream (I am using Rich's).
14. Prepare 1/2 TSP of Elaichi powder.
15. Prepare 8-10 strands of kesar soaked in 2 tbsp of hot milk.
16. You need 1 pinch of yellow food colour.
17. You need 2-3 tbsp of chopped nuts for garnish.
18. You need Some of rose petals for garnish.

Cupcakes dotted with gulab jamuns look exotic and taste as good as well. For more recipes related to Gulab Jamun Cupcakes with Buttercream Frosting checkout Gulab Jamun Mousse, Gulabjamun Cheesecake, Baked Gulab Jamuns, Deluxe Tawa Mithai Chaat. Say hello to GULAB JAMUN CAKE! Inspired by arguably one of the best Indian sweets of all time, this super moist saffron and cardamom cake is finished with a liberal lick of rosewater syrup.

Gulab Jamun Cupcakes with thandai frosting step by step

1. For the cupcakes. Preaheat oven to 150 degree Celsius. Line a cupcake tray with cupcake liners..
2. In a big bowl sift all the dry ingredients, maida, cornflour, baking powder and baking soda. Keep aside..
3. 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..
4. Now add the rose syrup and mix well..
5. Add half of the flour mixture and 1/4 cup of milk. Mix and beat again for 2 minutes..
6. Add the rest of the flour and milk. Beat again your batter is ready..
7. 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..
8. Bake in preheated oven for 40 minutes. Check using a skewer if they are baked completely. Otherwise bake again for 5 minutes..
9. 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..
10. Fill the cream in a piping bag. Pipe the cream on the cupcakes..
11. Garnish with chopped nuts and rose petals..

I think this cake is my spirit animal. Gulab Jamun is India's one of the most popular sweet, the most common sweet to celebrate any occasion whether it's small or big gulab jamun is must. In our home during Raksha Bandhan, Diwali, Holi, birthday or family gathering gulab jamun is on the menu. Gulab jamun is the Indian version of donut holes. Gulab jamun is a dish of little syrup sponges (in this case a cardamom syrup) that your arteries will hate you for but that you won't be able to resist (if you feel guilty, you can remind yourself that they aren't as fattening as deep-fried cupcakes).