Vegan Elachi Flavored Steamed Cupcake Recipe

Vegan Elachi Flavored Steamed Cupcake : An Indian flavored cake was in my to do list for a long time, as we mix cardamom, coconut milk and nuts in most of our desserts, why not to implement the same in a cake? this raised in my mind. Recently my daughter asked for a cake, as I am tired

with other works I don’t want to stress much by making the cake in huge quantity. So I tried it with very usual ingredients from the kitchen pantry and in less quantity. I steamed the cake using idli pan and happened to be vegan as well. This doesn’t take more than 12 minutes for it to cook. The outcome was really perfect, delicious and spongy right?  this cake is a big hit at home :-). When you like to crave some dessert you can immediately try this instant recipe and enjoy it in less than 25 mins of time, including the batter preparation…Dear viewers Merry Christmas to you all…Stay tuned will come up with more interesting recipes in future 🙂

Vegan Elachi Flavored Steamed Cupcake Preparation

• Soak 5 almonds in hot boiling water for 3-5 minutes and peel the skin.
• Chop all the nuts and make it ready.
• Grease the steel cups with oil and coat it with dry flour for easy removing once it is done.
• Heat 1/2 Tbsp of oil and fry the finely chopped Almonds, Pista , Cashew/ Raisins and finally before removing from heat add Tutti Frutti (Optional, See Note 2).
• Powder the Semolina if its very coarse in texture slightly and not to very fine powder, just use pulse option in mixie.
• I use as it is and refer video for the texture of the rava I use.
• Soak the sooji for 5-8 minutes in 3/4th cup of thick coconut milk before start making the cupcake batter.
• Add Flour, Sugar (I use 1/3 cup for medium sweetness), Baking Powder, Baking Soda and salt and mix well.
• Add sooji soaked in coconut milk, remaining 1/4 cup coconut milk (reserve 2 Tbsps), Cardamom powder (See Note 3) and mix all together.

• Sooji drinks some moisture so add 1-2 Tbsp more Coconut Milk only if needed and finally add the fried/un-fried nuts mixture.
• In Video I have shown Walnut, Pistachios, Cashews and Tutti Frutti.
• In the bottom of the greased cups add whole cashews as shown in video at minutes and pour the batter evenly.
• Garnish with some powdered/chopped nuts / dried rose petals as you wish.
• Heat the Idli Pan/ Steamer Pan with water.
• Now place the cups over an Idli plate and cook in high flame for 12-15 minutes or toothpick inserted at more than one place in the steel cup comes out clean.
• Just leave it in room temperature for 5 mins and remove it.
• Very moist Vegan Elachi Flavored Steamed Cupcake is ready in short time.

Video Tutorial

Notes

1. I have extracted coconut milk from shredded coconut so its not as thick as store bought one, if using store bought milk then replace 1.5 Tbsp of coconut milk with plain hot water.
2. Instead of oil you can fry the nuts with ghee, as this is a vegan recipe I went with oil but frying nuts is optional.
3. If you don’t have Cardamom powder, just dry fry 4-5 cardamoms in low flame for 5 mins and powder it along with sugar or sooji.
4. Even you can cover the top of the cake with foil to prevent steamed water not to fall over the cake.
5. It may take more or less minutes while steaming depends on the mini cups you use.
6. Recently made Egg Free Sponge Cake on stove top with three flavors, do refer HERE.
7. Also when making homemade coconut milk add the first extracted (can warm in winter time) to the coconut meat, two or three times and extract the milk by this way it comes out thick.
8. For 1 Cup thick milk i used 13/4 cup shredded coconut.
9. You can bake this at 350 F/ 180 C and double the recipe for 8 or 9 inch cake pan, so bake time will be 22-25 minutes.
10. Same measurement can be baked in 1- 6 inch cake pan at 350 F/180 C for 15-18 minutes.
11. If you like to bake the cake over stove in a pan do refer video HERE.
12. I use Unbleached All Purpose Flour and white or brown organic raw sugar for healthy vegan.

Print Version

Print

Vegan Elachi Flavored Steamed Cupcakes Video Recipe

Prep Time

1 d 20 mins

Cook Time

15 mins

 

Learn to make Coconut Cardamom flavored steamed semolina/sooji cupcakes

Course: Dessert

Cuisine: American, Indian, Mediterranean

Servings: 6 People

Author: Sangeetha Priya

Ingredients

• All Purpose Flour / Maida – 1/2 Cup
• Semolina/Rava/Sooji – 1/2 Cup
• Cardamom Powder – 1/2 Tbsp
• Pistachios/Cashew/Almond/Tutti Frutti/Raisins – 1/4 Cup
• Regular Sugar – 1/4 – 1/2 Cup
• Baking Soda – 1/4 tsp
• Baking Powder – 3/4 tsp
• Coconut Milk – 1 Cup
• Oil – 2 Tbsp plus 1/2 Tbsp
• Lemon Juice/White Vinegar 1/2tsp

Instructions

1. Soak 5 almonds in hot boiling water for 3-5 minutes and peel the skin.
2. Chop all the nuts and make it ready.
3. Grease the steel cups with oil and coat it with dry flour for easy removing once it is done.
4. Heat 1/2 Tbsp of oil and fry the finely chopped Almonds, Pista , Cashew/ Raisins and finally before removing from heat add Tutti Frutti (Optional, See Note 2).
5. Powder the Semolina if its very coarse in texture slightly and not to very fine powder, just use pulse option in mixie.
6. I use as it is and refer video for the texture of the rava I use.
7. Soak the sooji for 5-8 minutes in 3/4 th cup of thick coconut milk before start making the cupcake batter.
8. Add Flour, Sugar (I use 1/3 cup for medium sweetness), Baking Powder, Baking Soda and salt and mix well.
9. Add sooji soaked in coconut milk, remaining 1/4 cup coconut milk (reserve 2 Tbsps), Cardamom powder (See Note 3) and mix all together.
10. Sooji drinks some moisture so add 1-2 Tbsp more Coconut Milk only if needed and finally add the fried/un-fried nuts mixture.
11. In Video I have shown Walnut, Pistachios, Cashews and Tutti Frutti.
12. In the bottom of the greased cups add whole cashews as shown in video at minutes and pour the batter evenly.
13. Garnish with some powdered/chopped nuts / dried rose petals as you wish.
14. Heat the Idli Pan/ Steamer Pan with water.
15. Now place the cups over an Idli plate and cook in high flame for 12-15 minutes or toothpick inserted at more than one place in the steel cup comes out clean.
16. Just leave it in room temperature for 5 mins and remove it.
17. Very moist Vegan Elachi Flavored Steamed Cupcake is ready in short time.

Recipe Notes

1. I have extracted coconut milk from shredded coconut so its not as thick as store bought one, if using store bought milk then replace 1.5 Tbsp of coconut milk with plain hot water.
2. Instead of oil you can fry the nuts with ghee, as this is a vegan recipe I went with oil but frying nuts is optional.
3. If you don’t have Cardamom powder, just dry fry 4-5 cardamoms in low flame for 5 mins and powder it along with sugar or sooji.
4. Even you can cover the top of the cake with foil to prevent steamed water not to fall over the cake.
5. It may take more or less minutes while steaming depends on the mini cups you use.
6. Recently made Egg Free Sponge Cake on stove top with three flavors, do refer HERE.
7. Also when making homemade coconut milk add the first extracted (can warm in winter time) to the coconut meat two or three times and extract the milk by this way it comes out thick.
8. For 1 Cup thick milk i used 13/4 cup shredded coconut.
9. You can bake this at 350 F / 180 C and double the recipe for 8 or 9 inch cake pan, so bake time will be 22-25 minutes.
10. Same measurement can be baked in 1- 6 inch cake pan at 350 F/180 C for 15-18 minutes.
11. If you like to bake the cake over stove in a pan do refer video HERE
12. I use Unbleached All Purpose Flour and white or brown organic raw sugar for healthy vegan