Gulab jamun and mawa cup cake with thandai mousse

Ingredients

• Butter -- 500 gm
• Icing sugar -- 500 gm
• Flour -- 400 gm
• Egg -- 12 no
• Baking powder -- 5 gm
• Milk powder -- 125 gm
• Milk -- 50 ml
• Mawa -- 100 gm
• Gulab jamun -- 500 gm

Thandai Mousse

• Heavy cream -- 500 gm
• White chocolate -- 250 gm
• Thandai -- 1 bottle

Method

• Cream butter and sugar

• Add egg one by one. Add second egg only once the first one is well incorporated otherwise the mixture will curdle

• Add finely grated mawa, milk powder and milk and mix

• Sieve flour and baking powder and add this to the above batter.

• Pour batter in cupcake mould with a gulab jamun in centre.

• Keep it in refrigerator for few hours and then bake it at 170 degree for 18 minutes.

• Chill it

Thandai mousse:

• Boil half of cream and add white chocolate

• Add thandai and mix well

• Whip other half of cream

Put the mousse and cream on top of cup cake and serve.