I love cupcakes more than cakes. They are a perfect tea time snack, party snacks or an after meal dessert. So let me share a simple and an easy eggless cupcake recipe where I have flavored it with some Gulkand. It takes very little time to bake these yummy beauties. So do give it a try and enjoy with your loved ones.
- 1/2 cup plain flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- pinch of salt
- 2 tbsp. Gulkand (rose petals preserve)
- 1/3 cup oil
- 1/3 cup yoghurt
- 2 drops of red food color
- 1 tbsp. rose water
- 2-3 tbsp. powdered sugar or to taste
- dry rose petals and chopped pistachios to garnish (opt)
- 1 tsp. chopped pistachios
Frosting -
- 100 gms. butter at room temperature
- 1-2 drops of red food color
- 1 cup powdered sugar
Sift the flour, baking powder, salt and baking soda. Keep aside.
In a large bowl, whisk oil, Gulkand, yoghurt, rose water, food color and sugar till light and fluffy.
Now add the dry ingredients, little at a time into the mix and fold it in gently.
Add the chopped pistachios and give it a stir.
Line a muffin tray and spoon in the batter till it is 3/4 full. Tap gently.
Bake in a preheated oven at 190 degrees for 15-17 minutes. Insert a skewer to check if it is done. Set aside to cool.
Frosting - Whisk the butter and food color with a hand blender till it is light and fluffy. Fold in the sugar, little at a time and continue to beat till it is stiff and everything is well incorporated.
Transfer to a piping bag with a preferred nozzle and pipe in over the cupcakes. Garnish with pistachios and dry rose petals. Serve as desired.
How about preparing something new this festive season for your family? So give a twist to the usual kheer and try this pasta kheer instead. Flavor it with Gulkand for an amazing sweet treat. I tried it for the first time and it simply turned out real yummy with a lingering aroma from the Gulkand, rose water and cardamom powder. Enjoy as it is with a garnish of chopped pista, saffron and dry rose petals or when desired.
- 1/2 litre milk
- 1/2 cup pasta
- 1 tsp. ghee
- 2 tbsp. Gulkand
- 1/2 cup grated paneer
- 2 tbsp. milk powder
- 2 tbsp. sugar or to taste
- 1/2 tsp. cardamom powder
- 1 tsp. rose water
- 3 tbsp. chopped pistachios
- pinch of saffron
- pinch of dry rose petals (opt)
Pressure cook the pasta in sufficient water along with 1 tsp. ghee for one whistle. Drain and keep aside.
In a pan bring the milk to a boil and simmer on a low flame for 4-5 minutes. Add the Gulkand, paneer, sugar, milk powder, 2 tbsp. chopped pistachios and cardamom powder.
Mix everything well and add the boiled pasta. Continue to simmer by stirring at intervals till the kheer turns slightly thick and you get the desired consistency. Add the rose water and switch off the flame.
Garnish with remaining pista, saffron and rose petals. Serve in individual bowls for an after meal treat.
Gulkand (Rose petals jam/ preserve) comes handy when you have to add some flavor to your sweet dishes. So make this instant version at home and store in an airtight container for later use.
Add to your lassi, halwa, shrikhand, kulfi. phirni, kheer, smoothie, pudding, ice cream, etc. and take them to another level. Gulkand has many health benefits and is also treated as a medicine to treat various ailments.
- 3 cups rose petals
- 1 cup sugar
- 1-2 tbsp. honey
- 1/4 tsp. cardamom powder
Rinse the petals and let it dry. Transfer it to pan along with the sugar. Stir on a medium flame till the sugar melts. Add the honey and cardamom powder.
Continue to simmer by stirring continuously till the moisture is absorbed. Switch off the flame and let it cool down, before storing in a clean jar for later use.
Rinse the petals and let it dry.
Transfer it to pan along with sugar. Stir on a med. flame till sugar melts.
Add honey & cardamom powder. Simmer by stirring continuously till
moisture is absorbed. Switch off flame and let it cool down, before storing
in a clean jar for later use.
This is a most irresistible Bengali dessert that is very easy and quick to prepare. It can be set overnight the traditional way, steamed or baked. Today I would like to share the baked version. Absolutely a hassle-free dessert, it is a pure bliss and a total hit at any in-house party. I gave a twist by adding some gulkand (rose petals jam) for a lingering rose flavor. So check out the step by step pictorial recipe to prepare it.
- 1 cup yoghurt
- 1/4 cup milk
- 2 tbsp. condensed milk
- 2 tbsp. milk powder
- 3 tbsp. gulkand (rose petals jam)
- pinch of cardamom powder
- 1 tsp. rose water
- 1 tsp. dry rose petals
Blend together all the above mentioned ingredients till they are no lumps. Pour spoonful into ramekins and place them on a baking tray filled with some water.
Bake in a preheated oven at 180 degrees C. for 12-15 minutes. Set it aside to cool before refrigerating for a couple of hours. Serve chilled.
Blend all ingredients till they are no lumps. Pour spoonfuls into ramekins &
place them on a baking tray filled with some water.
Bake in a preheated oven at 180 degrees C. for 12-15 min. Set aside to cool
before refrigerating for a couple of hours.
Serve chilled.
Phirni is a traditional Indian sweet / pudding made of ground rice paste / flour in a thick milk based creamy dessert. But how about some Gulkand Phirni? It is absolutely an easy and at the same time a yummy dessert full of flavour. Do try it.
It goes well as an after-meal treat. I like having mine with pooris / parathas. It's divine. Serve them chilled preferably in small earthen bowls for an authentic touch. So check out the step by step pictorial recipe to prepare it.
- 3 & 1/2 cups milk
- 3 tbsp. rice flour
- pinch of salt
- 2-3 tbsp. sugar
- 2 tbsp. gulkand
- 1/2 tsp. cardamom powder
- 1 tsp. rose water
- 1-2 tbsp. raisins / chopped mixed nuts
- a pinch of saffron soaked in 1 tbsp. milk
- few rose petals, pinch of cardamom powder & few chopped nuts to garnish
Bring the milk to a boil. Add the rice flour gently, simultaneously stirring the milk with a whisk.
Add in the gulkand, chopped nuts, sugar, salt and cardamom powder one after the other. Keep stirring on a medium flame till it becomes slightly thick.
When done, add in the rose water and transfer to a serving bowl or individual bowls. Garnish with the saffron milk, chopped nuts, cardamom powder and rose petals. Chill to serve.
Bring milk to a boil.
Add rice flour gently,
simultaneously stirring the milk with a whisk.
Add gulkand,
raisins,
cardamom powder,
sugar, salt....
Simmer, stirring on a medium flame till thick. When done, add rose water.
Garnish with saffron milk, chopped nuts, cardamom powder & rose petals.
Chill to serve.
Kulfi is an equivalent to Indian ice-cream. They are basically frozen dessert prepared with milk and other flavoring agents. They are just perfect during hot summer days or as an after-meal dessert.
Today I would like to share a kulfi with gulkand (rose petals jam) flavour and served in a matka / clay kulfi moulds. Hence the name Matka Gulkand Kulfi. I have added some store bought pedas for a creamy texture. To prepare this absolutely easy and delicious chilled dessert, check out the step by step pictorial recipe to prepare it.
- 2 & 1/2 cups full cream milk
- 2-3 pedas (sweets), crumbled
- 1-2 tbsp. chopped cashews / mixed nuts
- 1-2 tbsp. gulkand / rose petals jam
- 1/4 tsp. cardamom powder
- chopped almonds, saffron & rose petals to garnish
Bring the milk to a boil. Add the crumbled pedas, nuts, gulkand and cardamom powder. Mix everything well and simmer on a medium flame for 4-5 minutes.
Add rose water when done and pour into matkas / clay kulfi moulds. You can also use normal kulfi moulds.
Cover them with aluminum foil. Freeze till it is set. Serve chilled, garnished with almonds saffron and rose petals.
I used some store bought milk pedas instead of khoya.
Crumble the pedas.
Bring milk to a boil.
Add pedas & nuts....
gulkand.......
and cardamom powder. Simmer on a medium flame. Add rose water.
Pour into matkas.
Cover them with aluminum foil. Freeze till it is set.
Serve chilled, garnished with almonds saffron & rose petals.
