How to make Pistachio Semolina Cupcake with Orange Syrup -
Delicious pistachio and semolina cupcakes served topped with flavourful orange syrup.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pistachio powder, Semolina (rawa/suji) (रवा/सूजी)
Cuisine : Fusion
Course : Desserts
You can also find more Desserts recipes like Double Layer Brownie - SK Khazana Kadala Paruppu Payasam Sticky Coconut Rice with Mango-SK Khazana Honeycomb
Pistachio Semolina Cupcake with Orange Syrup Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Pistachio Semolina Cupcake with Orange Syrup Recipe
Pistachio powder 2 cups
Semolina (rawa/suji) roasted 1½ cups
Orange 1
Eggs 3
Castor sugar (caster sugar) 7 tablespoons
Vanilla essence 1 teaspoon
Milk ½ cup
grain sugar ½ cup
Method
Step 1
Preheat oven at 180º C.
Step 2
Break eggs into a bowl and separate eggs yolks from whites and put into a planetary mixer. Add half the castor sugar and vanilla essence and blend.
Step 3
Peel orange, cut the skin into thin strips, reserve some for garnishing and add the rest to the mixture and blend again till smooth.
Step 4
Cut the remaining orange and separate into segments.
Step 5
Detach the planetary jar. Add pistachio powder and semolina and mix well. Add milk and mix well.
Step 6
Put the egg whites into a large bowl and beat with a hand blender. Add the remaining castor sugar gradually and continue to beat till stiff peaks are formed.
Step 7
Add a quarter of the egg white mixture to the semolina mixture and mix to fold. Add the remaining egg white mixture and mix again.
Step 8
Put the mixture into silicon moulds, place them on a baking tray and bake in the preheated oven for 20-25 minutes.
Step 9
To make syrup, heat a non-stick pan, add orange segments, reserving some for garnishing, grain sugar and ½ cup water and mix well. Cook till the mixture thickens.
Step 10
Remove the cupcakes from oven, cool down to room temperature and demould.
Step 11
Arrange the pistachio and semolina cupcakes on a serving plate, pour orange syrup over it, garnish with reserved orange zest and orange segments and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
