Name: Kesariya kheer cupcake with kesar Rabri frosting (eggless) recipe by Ruchi Bhatia at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: FOR KESARIYA KHEER; 100 gram basmati rice; Milk 1 litre; 1 teaspoon kesar essence; Cardamom 2; Sugar 4 tablespoons; INGREDIENTS FOR CUPCAKES; All-purpose flour 400 grams; Castor sugar 250 grams; Salt 1/2 teaspoon; Baking powder 2 1/2 teaspoons; Milk 250 ml; Vegetable oil 100 ml; Unsalted butter, softened 100 grams; Thick yogurt 2 tablespoons; Fab cardamom essence 1 teaspoon; Milkmaid 3 tablespoons; Chopped pistachios to sprinkle; Ingredients for Rabri frosting; Vanilla buttercream frosting 1 box; Thick rabdi 3 tablespoon; Cashewnuts 2 tablespoons; Kesar 1/2 tea spoon

Ingredients Serving: 8

FOR KESARIYA KHEER
100 gram basmati rice
Milk 1 litre
1 teaspoon kesar essence
Cardamom 2
Sugar 4 tablespoons
INGREDIENTS FOR CUPCAKES
All-purpose flour 400 grams
Castor sugar 250 grams
Salt 1/2 teaspoon
Baking powder 2 1/2 teaspoons
Milk 250 ml
Vegetable oil 100 ml
Unsalted butter, softened 100 grams
Thick yogurt 2 tablespoons
Fab cardamom essence 1 teaspoon
Milkmaid 3 tablespoons
Chopped pistachios to sprinkle
Ingredients for Rabri frosting
Vanilla buttercream frosting 1 box
Thick rabdi 3 tablespoon
Cashewnuts 2 tablespoons
Kesar 1/2 tea spoon

Instructions

INSTRUCTION FOR KESARIYA KHEER
Add rice and milk to a large saucepan and place over high heat. Bring to the boil, then immediately lower heat to medium-low.
Allow to simmer uncovered very slowly, stirring occasionally, until most of the milk has been absorbed and the rice is soft, about 45 minutes.
Add 4 tablespoons sugar. Raise heat to high. Cook untill thick. Remove from heat.
Churn the mixture for 20 seconds with blender. Add kheer into a large flat bowl, cover with plastic wrap and chill for 1 hour.
Method for Cupcakes
Preheat a oven to 180 degree centigrade. Line a cupcake tin with cupcake liners.
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).
Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, milkmaid , yogurt, oil aprox 1 cup of kheer and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible
Scrape down the bowl and mix for another 20 seconds. Fill each cupcake liner 3/4 of the way
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.
To prepare buttercream
Churn thick rabdi, 1/2 tea spoon kesar and 2 table spoon cashew nuts in mixer, until lit becomes Smooth mixture
Add this rabdi mix to the butter cream frosting and mix until well combined.
Core the centre of each cupcake and fill with the kheer.
Pipe the frosting on each cup cake. Sprinkle with chopped pistachios and kesar or nuts of your choice.

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