<p>This Deepavali, give classic Western desserts a delicious Indian touch as chef Swasti Aggarwal from Foodhall brings to you two simple yet exotic recipes — ‘Gulkand Cupcake’ and ‘Pistachio Pannacotta’.<br /><br /></p>.<p>Gulkand cupcake(Serves 12)<br />Ingredientsn 200 gms all purpose flour or plain refined flour n 1 tsp baking powdern 1 tsp baking sodan 100 gms milk powdern 100 gms sugarn 100 gms melted butter n 1+ ¼ cup milkn 1 tsp cardamom powdern 50 gms Gulkand<br /><br />For the frostingn 150 gms unsalted butter at room temperaturen 120 gms powdered/ breakfast sugar or icing sugarn 2 tbsp toned milkn 4tsp rose watern Fresh rose petal for garnish</p>
<p>This Deepavali, give classic Western desserts a delicious Indian touch as chef Swasti Aggarwal from Foodhall brings to you two simple yet exotic recipes — ‘Gulkand Cupcake’ and ‘Pistachio Pannacotta’.<br /><br /></p>.<p>Gulkand cupcake(Serves 12)<br />Ingredientsn 200 gms all purpose flour or plain refined flour n 1 tsp baking powdern 1 tsp baking sodan 100 gms milk powdern 100 gms sugarn 100 gms melted butter n 1+ ¼ cup milkn 1 tsp cardamom powdern 50 gms Gulkand<br /><br />For the frostingn 150 gms unsalted butter at room temperaturen 120 gms powdered/ breakfast sugar or icing sugarn 2 tbsp toned milkn 4tsp rose watern Fresh rose petal for garnish</p>
