Kesariya Kheer Cupcake With Kesar Rabri Frosting (Eggless) Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and bring it to a boil. Add soaked rice and cook until the rice is soft and the mixture thickens.
• STEP 2.Add sugar, saffron strands, and cardamom powder to the rice mixture. Stir well and cook for a few more minutes.
• STEP 3.In a separate bowl, mix flour, baking powder, baking soda, and salt. In another bowl, whisk together yogurt, oil, and vanilla extract.
• STEP 4.Combine the dry and wet ingredients to form a smooth batter. Fold in the cooked rice mixture.
• STEP 5.Pour the batter into cupcake liners and bake in a preheated oven at 180掳C for 20-25 minutes or until a toothpick inserted comes out clean.
• STEP 6.For the kesar rabri frosting, heat milk in a heavy-bottomed pan. Add saffron strands and let it simmer until the milk reduces to half.
• STEP 7.Add condensed milk and cook for a few more minutes. Remove from heat and let it cool.
• STEP 8.Once the cupcakes are cooled, pipe the kesar rabri frosting on top. Garnish with chopped nuts and saffron strands.
• STEP 9.Serve the Kesariya Kheer Cupcakes with Kesar Rabri Frosting as a delightful dessert.

Cooking Tips

• Soak the rice for at least 30 minutes before cooking to ensure it cooks evenly.
• Make sure to stir the rice mixture continuously to prevent it from sticking to the bottom of the pan.
• You can adjust the sweetness of the kesar rabri frosting by adding more or less condensed milk.

Storage and Serving

• Store the cupcakes in an airtight container at room temperature for up to 3 days.
• Serve the cupcakes as a dessert or enjoy them with a cup of tea or coffee.