• 1/2 cup all-purpose flour
  • 1/4 cup milk powder
  • 1/4 cup sugar
  • 2 tbsp oil
  • 4 to 5 drops kesar essence
  • 1/4 cup milk
  • 1 tsp cardamom powder
  • 1-litre milk
  • 1 tbsp sugar
  • 1 tsp saffron
  • 1/2 cup chopped pistachios
  • 1 tsp nutmeg powder
  • 1 tsp cardamom powder
  • Mix it well
  • 1 cup whipped cream
  • 1 tbsp rabdi
  • 1 tsp saffron
  • 1 tsp cardamom powder


  1. For cupcakes sieve the dry ingredients together and keep them aside.
  2. Mix the all wet ingredients.
  3. Add dry ingredients mixture into wet ingredients and mix it well.
  4. Add saffron, elaichi, and nutmeg powder fill the cupcake liner half and bake at 180 degrees for 20-25 minutes.
  5. Start boiling 1-litre milk, when it comes to boil, simmer the flame.
  6. Cook while stirring in an interval to avoid it from burning.
  7. Stick the malai on its sides, formed during boil.
  8. Boil till it remains half of its quantity, add sugar, saffron, elaichi and nutmeg into it when its done, scrap the malai from the sides,
  9. Add pistachios, Cool at room temperature and then chill in the fridge.
  10. When cupcakes cool completely prick these with toothpicks.
  11. Soak the cupcakes with rabri to infuse the rasmalai flavour in it.
  12. Whip the cream till soft peaks, add saffron, elaichi and prepared rabri and whipped again for 5-7 minutes till stiff peaks.
  13. Pipe out the cream on cupcakes garnish it with chopped pistachios, small pieces of rasmalai and kesar strands.