With an Indian touch

This Deepavali, give classic Western desserts a delicious Indian touch as chef Swasti Aggarwal from Foodhall brings to you two simple yet exotic recipes — ‘Gulkand Cupcake’ and ‘Pistachio Pannacotta’.

Gulkand cupcake(Serves 12)
Ingredientsn 200 gms all purpose flour or plain refined  flour n 1 tsp baking powdern 1 tsp baking sodan 100 gms milk powdern 100 gms sugarn 100 gms melted butter n 1+ ¼ cup milkn 1 tsp cardamom powdern 50 gms Gulkand

For the frostingn 150 gms unsalted butter at room temperaturen 120 gms powdered/ breakfast sugar or icing sugarn 2 tbsp toned milkn 4tsp rose watern Fresh rose petal for garnish