Tuesday, 10 January 2017

EGGLESS JAGGERY ROSHOGOLLA CUPCAKE WITH A YOGURT PISTACHIO TOPPING



Just back from a month long holiday, no work and only leisure and a bit of shopping. Going back to the same old place gives me pleasure, I never get bored been there though my mind was in two pieces as my senior could not go for a week also. This has another problem too, I could not have there the food he loves, did not even feel like having both of our favourite duck egg curry, few fresh water fish he loves. More surprisingly I even did not have what I love..... rolls and biryanis. All of a sudden I realised I am ageing mentally too, the sight of high caloric food was getting me tensed, strongly felt
diabetes kills you mentally too. Yet in between I did have food I like at people's places, had sinful bites of muffins, fried chicken while with friends, my neighbourhood friends treated me with my favourite momo too. All these I had without a bit of exercise. Now I am really scared to stand on the weighing scale, thought let us start with some workouts first. This time I strongly felt I am no more craving for any food, on my three weeks stay I hardly felt I have to have it except for some sweets, which I bet you will not get anywhere in the world other than Kolkata.

The above lines should not mean I have stopped cooking. At this moment I am going slow with it, with lots of other things on the line. Makar Sankranti is near and still thinking what to prepare on the day. I wish for something that is easy and quick. Before that I wished to share this cup cakes with jaggery and roshogolla / rasgulla. This was my first attempt to prepare cake with jaggery, n it turned out well. For topping I used yogurt, trust me you will like it. Come let us enjoy doing these yummy and easy  eggless jaggery roshogolla cake with yogurt pistachio topping together.

INGREDIENTS [for the cup cake]
Roshogolla/ Rasgulla : 8-10[1 each for one cup cake]
Jaggery : 1/2small cup [grated]
Refined Flour : 1big cup
Milk : 1/2big cup
Baking soda : 1tsp
Vinegar : 1tbsp
Oil : 1/2 small cup
Cinnamon Powder : 1tsp

INGREDIENTS [for topping]
Plain Yogurt : 1small cup
Condensed Milk : 1/4cup
Pistachio : 6-8 [chopped]

METHOD :
Preheat oven to 180*C.

Take the yogurt and condensed milk in a bowl and beat well. Add the chopped pistachios and mix well.

Sieve the flour, cinnamon and baking soda in a wide mouthed bowl. Put the grated jaggery in the grinder and grind for a minute. Transfer to a separate bowl. Add milk, oil and vinegar. Mix well and keep beating with a hand or electric beater for 5 minutes.

Add the flour mix little by little and beat well. Once done it looks as below.



Now pour the batter up to 1/4 of the cups. Squeeze the juice from the rasgulla and place at the centre of the cup. Pour little more batter. Place the cups on the baking tray. They look as below.



Bake at 180*C for 25 to 30 minutes depending on your machine. Please do check after 20-22 minutes  inserting a fork in the middle.



Once cool decor with the topping and enjoy fresh with your loved ones.


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