Eggless Gulab Jamun Cup Cake

Serving - 16

INGREDIENTS

Warm milk - 35 milliliters

Saffron strands - 1/4 teaspoon

Water - 300 milliliters

Sugar - 120 grams

Cinnamon stick - 1

Cloves - 2 pods

Cardamom - 2 pods

Saffron - 1/4 teaspoon

All purpose flour - 160 grams

Milk powder - 80 grams

Baking powder - 1 teaspoon

Baking soda - 1/4 teaspoon

Salt - 1/4 teaspoon

Unsalted butter - 80 grams

Powdered sugar - 100 grams

Milk - 150 milliliters

Whipping cream - 150 grams

Rose water - 1/4 teaspoon

Organic food color - 1/8 teaspoon

Mini gulab jamun - 200 grams

Pistachios - for garnish

PREPARATION

In a mixing bowl, add 35 milliliters warm milk and 1/4 teaspoon saffron strands and mix well.
Soak for 20 minutes and keep aside.
Take a pan, add 300 milliliters water and 120 grams sugar. Mix well.
Add 1/2 teaspoon cinnamon stick and 2 pods cloves and 2 pods cardamom, 1/4 teaspoon saffron strands and mix well.
Allow it to boil for 8-10 minutes.
Remove the pan from heat.
In a bowl, add 160 grams all purpose flour, 80 grams milk powder , 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt.
Mix all and keep aside.
In another bowl, add 80 grams unsalted butter and 100 grams powdered sugar and whisk well.
Now add soaked saffron milk and mix again.
Then, add prepared flour mixture and whisk it properly.
Now, add 150 milliliters milk and whisk again until smooth consistency.
Then, pour the batter into well greased cup cake moulds.
Bake the cup cakes at 340ºF / 170°C for 15 minutes.
Take out the cup cakes and let it cool for 20-25 minutes and then demould them.
In another bowl, add 150 grams whipping cream and whisk it for 2-3 minutes
Now, add 1/4 teaspoon rose water and whisk again.
Now, take a cup cake, prick the top with tooth pick and pour some prepared sugar syrup over it.
Decorate the cupcake with prepared whipping cream.
Place a mini gulab jamun on the top.
Garnish it with pistachios.
Serve immediately.