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Rakhi Cupcake Soan Papdi

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A delightful fusion dessert combining the traditional Indian sweet Soan Papdi with a convenient cupcake format, perfect for festive occasions.

Ingredients

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  • 1 cup All-purpose Flour (or gluten-free flour)
  • 3/4 cup Sugar (or coconut sugar)
  • 1/2 cup Butter (or vegan butter/coconut oil)
  • 1/2 cup Condensed Milk (or sweetened coconut milk)
  • 1 teaspoon Cardamom Powder (or cinnamon)
  • 1/2 cup Chopped Nuts (pistachios, almonds, or walnuts)
  • 1 sheet Edible Silver Leaf (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
  2. Sift together flour and sugar in a mixing bowl.
  3. Cream the butter in a separate bowl until light and fluffy.
  4. Add condensed milk to the creamed butter and mix well.
  5. Incorporate cardamom powder (or cinnamon) into the wet mixture.
  6. Gradually mix in the dry ingredients until the batter is smooth.
  7. Fold in the chopped nuts.
  8. Spoon the batter into the cupcake liners, filling each 2/3 full.
  9. Bake for 18-20 minutes or until a toothpick comes out clean.
  10. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  11. If using edible silver leaf, place it on top of cooled cupcakes.

Notes

Customize the recipe with various flavors or types of nuts to suit your preferences. Allow cupcakes to cool completely before decorating.

Nutrition

Find it online: https://maymentora.com/rakhi-cupcake-soan-papdi-delicious-twist-on-tradition/