India x USA

Rose falooda cupcakes

A glass of falooda that learned to fit in your hand.

70 minTime

4 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

290kcal

4 gprotein

1 gfibre

70minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)1½ cups

Baking powder1½ tsp

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Salta pinch

Butter½ cup, soft

Sugar¾ cup plus 2 tbsp, divided

Egg2

Milk½ cup

Rose syrup¼ cup, divided

Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp

Fresh cream (thickened cream, heavy cream)¾ cup plus 2 tbsp, cold

Sabja seeds (basil seeds)1 tsp

Vermicellia small handful, broken

Tutti frutti (glacé fruit, candied fruit)2 tbsp

Pistachios1 tbsp, chopped

7 steps

1Soak the sabja seeds in 1/4 cup water for 15 minutes. Boil the vermicelli for 3 minutes, drain, rinse in cold water.
2Heat the oven to 180°C and line a 12 hole muffin tin. Whisk the maida, baking powder, soda and salt.
3Beat the butter with 150 g sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla and 40 ml rose syrup.
4Fold in the flour in two parts, alternating with the milk. Divide between the cases.
5Bake 18 to 20 minutes, then cool completely on a rack.
6Whip the cream with 30 g sugar and 30 ml rose syrup to firm peaks. Pipe onto the cupcakes.
7Top each with a little vermicelli, a few sabja seeds, tutti frutti and pistachios. Chill until serving.

Serve it like this

Arrange the cupcakes on a cake stand with a jug of chilled rose milk beside them.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.