Cook Out | Gulkand Cupcakes and Pistachio Panna Cotta

Gulkand Cupcakes

Makes 12 small cupcakes

Ingredients

200g all-purpose flour or plain refined flour (maida)

1 tsp baking powder

1 tsp baking soda

100g milk powder

100g sugar

100g melted butter

1 cup milk

1 tsp cardamom powder

50g gulkand

For the frosting

150g unsalted butter

120g icing sugar

2 tbsp toned milk

4 tsp rose water

Fresh rose petals for garnish

Method

Line a muffin tray with paper cases. Preheat the oven to 180 degrees Celsius. Sift the flour, milk powder, baking powder and baking soda in a large bowl. In a separate bowl, whisk the butter and sugar until the butter is soft and fluffy. Fold in the sifted flour mixture into the butter and sugar using a whisk by adding small quantities of it at a time. Add milk, a little at a time, making sure there are no lumps in the batter. Mix in the cardamom powder before spooning the batter into the individual paper cases. Bake for 25 minutes or until a skewer or toothpick inserted into the cakes comes out clean.

For the frosting, whisk the butter using a handheld blender until it is soft and fluffy. Add the rose water, sugar and milk to the butter and continue to whisk until the ingredients are well incorporated to a piping consistency. Once the muffins are cooled, scoop out their centres with a teaspoon and fill the holes with gulkand. Finish them with the butter icing and garnish with fresh rose petals.

Pistachio Panna cotta

Serves 8-10

Ingredients

500ml cream

80g sugar

250g pistachio

1 tbsp gelatin

100ml toned milk

Method

Boil the pistachios in water for a few minutes. Cool and rub them gently to remove the skin. Bring the milk, cream, sugar and pistachios to a boil on a low flame. Once cooled, blend and strain the mixture to get a smooth, creamy paste. Melt the gelatin in a few teaspoons of warm water and add it to the panna-cotta batter. Pour the mixture into desired moulds or plastic shot glasses (if you wish to gift the panna cotta) and refrigerate for a few hours or overnight before serving. Garnish with finely chopped pistachios.