Indian - Cupcake Project https://www.cupcakeproject.com/tag/indian/ Baking and dessert recipes for cupcakes, cakes, muffins, pies, and everything in between - from perfected classics to new and adventurous indulgences Mon, 22 Jun 2020 18:51:26 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.1 /wp-content/uploads/2024/05/Cupcake-Project-Favicon.png Indian - Cupcake Project https://www.cupcakeproject.com/tag/indian/ 32 32 Besan Laddu https://www.cupcakeproject.com/laddu-gluten-free-indian-cookie-that/ https://www.cupcakeproject.com/laddu-gluten-free-indian-cookie-that/#comments Mon, 22 Jun 2020 18:51:00 +0000 http://gw.finelimedesigns.com/2012/01/laddu-a-gluten-free-indian-cookie-that-doesnt-require-an-oven-3/ Laddu is a must-try Indian sweet! While there are many versions, I love besan laddu (the chickpea flour gluten-free variety) flavored with honey, orange, cardamom, and a touch of nutmeg.

The laddus have a Mexican wedding cookie-like texture. They are hard on the outside, but they crumble in your mouth as if you were eating a ball of refrigerated cookie dough.

Besan laddu

Read the full article here]]> https://www.cupcakeproject.com/laddu-gluten-free-indian-cookie-that/feed/ 9 Carrot Halwa (Gajar ka Halwa) Recipe https://www.cupcakeproject.com/carrot-halwa-gajar-halwa/ https://www.cupcakeproject.com/carrot-halwa-gajar-halwa/#comments Mon, 15 Jun 2020 19:04:00 +0000 http://gw.finelimedesigns.com/2010/10/carrot-halwa-gajar-halwa-3/ Carrot halwa (or gajar ka halwa) is an Indian pudding made with carrots, nuts, and raisins and spiced with cardamom. It’s super simple to make – I make mine in the microwave!

Carrot Halwa

Recipe Tips

You can use a grater to grate your carrots, but I find it much easier to use a food processor. I do the same thing with my carrot cupcakes. There’s no need to peel the carrots first; make sure that you scrub them really well before food processing.

Read the full article here]]> https://www.cupcakeproject.com/carrot-halwa-gajar-halwa/feed/ 9 Gulab Jamun – Indian Syrup-Soaked Donut Holes https://www.cupcakeproject.com/gulab-jamun-indian-syrup-soaked-donut/ https://www.cupcakeproject.com/gulab-jamun-indian-syrup-soaked-donut/#comments Fri, 29 Oct 2010 15:22:00 +0000 http://gw.finelimedesigns.com/2010/10/gulab-jamun-indian-syrup-soaked-donut-holes-3/
Gulab jamun is the Indian version of donut holes. But, unlike the donut holes that I would mooch off of my brother’s soccer team while they were having halftime meetings, gulab jamun is not a finger food. Imagine, if you will, hot Krispy Kremes [paid link] fresh out of the fryer, soaked in sugar syrup, and then served on top of some extra syrup. That, my friends, is gulab jamun. Gulab jamun is a dish of little syrup sponges (in this case a cardamom syrup) that your arteries will hate you for but that you won’t be able to resist (if you feel guilty, you can remind yourself that they aren’t as fattening as deep-fried cupcakes).


Many recipes for gulab jamun use mixes [paid link], but as regular readers know, I am a 100% from-scratch kind of gal. I got my gulab jamun recipe from My Feasts. It worked perfectly, with one exception: the balls were supposed to be able to soak in the syrup for hours, but after two minutes, my balls were fully saturated. By the five-minute mark, they had completely fallen apart in the syrup. I have two theories as to why this happened: the syrup could have been too hot, or the balls might not have been fried long enough. If you have any thoughts on this, please leave a comment.

To work around that minor hiccup, I found that the best technique was to let the gulab jamun soak for two minutes and then remove them from the syrup with a slotted spoon. When I was ready to serve them (if I didn’t eat them immediately), I microwaved them for ten seconds at a time (until hot) and served them over a small amount of hot syrup.

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