Name: Kesariya Kheer Cupcake With Kesar Rabri Frosting (eggless) Recipe
Total time: 45 min
Yield: 8
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

You must have heard of kesar kheer, but have you heard kesar kheer cupcakes ? these little things are infused with so many flavors and fragrance and trust me too beautiful to eat :wink::wink:.

How to make Kesariya Kheer Cupcake With Kesar Rabri Frosting (eggless) Recipe

Ruchi Bhatia

Crawler

Indian

<p>You must have heard of kesar kheer, but have you heard kesar kheer cupcakes ? these little things are infused with so many flavors and fragrance and trust me too beautiful to eat :wink::wink:.</p>

Vegetarian

FOR KESARIYA KHEER

gram basmati rice

Milk

kesar essence

Cardamom

INGREDIENTS FOR CUPCAKES

All purpose flour

Castor sugar

Salt

Baking powder

Vegetable Oil

Unsalted butter, softened

Thick yogurt

Fab cardamom essence

Milkmaid

Chopped pistachios to sprinkle

Ingredients for Rabri frosting

Vanilla buttercream frosting box

Thick rabdi

Cashewnuts

kesar

step 1

Add rice and milk to a large saucepan and place over high heat. Bring to the boil, then immediately lower heat to medium-low.

step 2

Allow to simmer uncovered very slowly, stirring occasionally, until most of the milk has been absorbed and the rice is soft, about 45 minutes.

step 3

Add 4 tablespoons sugar. Raise heat to high. Cook untill thick. Remove from heat.

step 4

Churn the mixture for 20 seconds with blender. Add kheer into a large flat bowl, cover with plastic wrap and chill for 1 hour.

step 5

step 6

Preheat a oven to 180 degree centigrade. Line a cupcake tin with cupcake liners.

step 7

Add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).

step 8

Add the softened butter and let it mix until it resembles a fine sand like texture.

step 9

Next, add milk, milkmaid, yogurt, oil aprox 1 cup of kheer and vanilla extract in a large jug and whisk well.

step 10

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible.

step 11

Scrape down the bowl and mix for another 20 seconds. Fill each cupcake liner 3/4 of the way.

step 12

Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

step 13

step 14

Churn thick rabdi, 1/2 tea spoon kesar and 2 table spoon cashew nuts in mixer, until lit becomes smooth mixture.

step 15

Add this rabdi mix to the butter cream frosting and mix until well combined.

step 16

Core the centre of each cupcake and fill with the kheer.

step 17

Pipe the frosting on each cup cake. Sprinkle with chopped pistachios and kesar or nuts of your choice.

step 18

Better Butter