Tulsi Sugandhit Panchamrit Cupcakes

Tulsi Sugandhit Panchamrit Cupcakes – Chhathi Bhog

🥛 Ingredients

For Cupcakes

1 cup sooji

½ cup sugar (powdered)

½ cup milk

¼ cup ghee (clarified butter, melted)

2 tbsp curd (yogurt)

2 tbsp honey

1 tbsp chopped tulsi leaves (optional, very finely chopped or powdered)

1 tsp baking powder

½ tsp baking soda

¼ tsp cardamom powder

A pinch of saffron strands (optional, soaked in warm milk)

Few saffron strands or rose petals for garnish

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👩‍🍳 Method

1. Preheat oven to 170°C (350°F). Line a cupcake tray with liners.

2. In a bowl, whisk together ghee, sugar, curd, milk, and honey until creamy.

3. Add tulsi leaves (optional), saffron milk, and cardamom powder. Mix well.

4. Sieve flour, baking powder, and baking soda. Gradually fold into wet mixture.

5. Mix until smooth (don’t overmix).

6. Pour into cupcake liners (fill ¾).

7. Bake for 18–22 minutes until a toothpick comes out clean. Cool completely.

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🌼 Frosting & Decoration

Whip cream with honey until soft peaks.

Pipe on cooled cupcakes.

Garnish with saffron strands, chopped nuts, or dried rose petals for a divine touch.

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