How to Autumn at dinner Millet Rose Cup Cake with Paneer Frosting and Candied Rose Petals

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How to Autumn at dinner Millet Rose Cup Cake with Paneer Frosting and Candied Rose Petals
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How to Autumn at dinner Millet Rose Cup Cake with Paneer Frosting and Candied Rose Petals Delicious, fresh and tasty.

Millet Rose Cup Cake with Paneer Frosting and Candied Rose Petals. Take a skewer and insert into the center of the cake all the way down till the bottom. If the skewer comes out clean then the cake is cooked. Siru Thaniyam Cookies - Its crunchy, buttery and is just as delicious with the rose petal bits.

All the fragrance, essential oils and goodness of the rose petals will be in that water.

Now heat that bowl of rose water with petals until it boils.

Take a square cake pan and grease with oil and dust it with flour, coat it on all sides, Tap off the excess and set.

You can have Millet Rose Cup Cake with Paneer Frosting and Candied Rose Petals using 18 ingredients and 7 steps. Here is how you cook that.

Ingredients of Millet Rose Cup Cake with Paneer Frosting and Candied Rose Petals

  1. You need of cup cake-.

  2. It’s of Millet Flour / Multi Grain health-mix powder.

  3. It’s of Sugar.

  4. Prepare of Unsalted butter.

  5. It’s of Eggs.

  6. Prepare of Baking Powder.

  7. You need of Rose Essence.

  8. You need of Salt.

  9. You need of Paneer Frosting.

  10. You need of Paneer.

  11. You need of Powdered sugar -.

  12. Prepare of Milk.

  13. It’s of Rose essence.

  14. It’s of Candied Rose Petals.

  15. It’s of Rose Petals.

  16. You need of Egg white.

  17. You need of Granulated sugar.

  18. Prepare of Rose essence.

Recipe: Homemade Instant Rose Petals Gulkand

Tri Colour Cup Cakes And Frosting

Add orange colour and mix again - add milk only if required.

Fill the mix in a piping bag and squeeze out to make patterns of your choice.

Millet Rose Cup Cake with Paneer Frosting and Candied Rose Petals step by step

  1. For cup cakes Mix together millet flour / multi grain health-mix powder and baking powder and keep aside. Powder the sugar and keep aside. Preheat OTG at 180 degrees for 10 minutes in mode toast'. Separate egg whites and yolks, whip the egg whites with an electric mixer in medium speed for 10 minutes. Keep aside. Whisk the egg yolks with a fork for a minute and keep aside..

  2. In a mixing bowl add room temperature butter and powdered sugar and mix well till it is pale and creamy. Add the egg yolk mixture little at a time and blend with an electric mixer until the egg is fully incorporated and the mixture becomes pale and frothy. It takes about 10 minutes of blending to get a frothy egg mixture. Add the rose essence and mix well..

  3. Then add 1/2 of the millet flour mixture and mix gently till the flour is fully incorporated. Then add 1/2 of the whipped egg white, mix well. Then add the remaining millet flour and mix. Then add the remaining egg white and mix gently. Place the cupcake liners in the cupcake mould, pour the cake batter into it and bake for 15 minutes in preheated OTG at 180 degrees in mode bake'.

  4. The time taken to bake may vary depending on the OTG, so check to see if the cake is done after 15mts..

  5. For Paneer Frosting In a mixer, blend room temperature paneer with sugar and rose essence. Add little milk at a time and blend it. Keep refrigerated until using it..

  6. For Candied Rose Petals Mix egg white with a drop of rose essence. Wash and pat dry the rose petals. With a pastry brush, apply egg white mixture on both sides of the rose petals. Sprinkle with granulated sugar and place them on a tray lined with butter paper/parchment paper. It takes about 3-4 hrs to dry. Store in an airtight container to retain crispiness..

  7. Notes:

Rose essence is available in coloured and non-coloured varieties. I used the coloured rose essence for the cake so as to get a light pink cake. The top of the cake baked well and crisped up and the colour is a little golden brown but the cake inside was pale pink. You can also add more of the essence to get a bright pink colour..

  1. The rose essence which I used for frosting and candied rose is colourless variety of the rose essence. Its better to add a drop of essence in candied rose so that you don't get the egg smell in it. It's important the butter and the eggs are at room temperature when blending them, otherwise they may curdle. You can also add chopped fresh rose petals into the cake batter before baking..

Eggless Rasmalai Cake is an extraordinary eggless rich cake made by using traditional Indian sweet rasmalai.

It is a fusion recipe where cake is flavored with tradional Indian spices such as cardamom and saffron.

It is assembled with a layer of rasmalai and cardamom saffron flavored whipped cream.

Welcome to a world of cake recipes that complement and complete your occasions.

It is magical how a simple cake recipe blended with your love and care makes a moment more memorable.