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Oats-Motichoor Muffins with rich Rabri
Oats-Motichoor Muffins with rich Rabri

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We hope you got benefit from reading it, now let’s go back to oats-motichoor muffins with rich rabri recipe. To cook oats-motichoor muffins with rich rabri you only need 27 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Oats-Motichoor Muffins with rich Rabri:
  1. Prepare For cake-
  2. Prepare 1/2 cup Wheat flour
  3. You need 1/2 cup Oats(powdered)
  4. Take 1/2 cup Grounded sugar
  5. Prepare 2 tsp Curd
  6. Use 3-5 drops Vanilla essence
  7. You need Pinch salt
  8. Use 1/4 tsp baking soda
  9. Prepare 1/2 tsp baking powder
  10. Use 1 tsp milk powder
  11. Use 1/4 cup Milk
  12. Prepare 1/4 cup Refind oil
  13. Provide Pinch yellow colour
  14. You need For Rabdi-
  15. Get 1 litre Milk
  16. Take 4 tsp Sugar
  17. Prepare 1 tsp Elaichi powder
  18. Take For Motichoor ladoo
  19. Use 1 cup Besan
  20. Use 1/2 tsp ghee
  21. Take 180 gm Sugar
  22. Use 1 tsp Elaichi powder
  23. Provide Pinch kesar
  24. Take As required Chopped dry fruits
  25. Get Pinch orange edible colour
  26. Provide 220 ml+90 ml Water
  27. Provide As required Refined oil
Steps to make Oats-Motichoor Muffins with rich Rabri:
  1. For Cake- In a large bowl beat curd and sugar then add baking soda, baking powder leave it for 5 mins. Then mix all the ingredients together, beat the mixture till all lumps are removed. Preheat the cooker for 5-7 mins by adding salt.
  2. Add the batter to the paper cups and put them in the pressure cooker for 30mins on low flame and remove the whistle.
  3. Motichoor ladoo- For BOONDI- Mix besan, ghee, 230ml water, orange food colour. Leave it for 20-25mins. Heat the refind oil on full flame, keep on adding the mixture on the boondi stensil.
  4. For CHASHNI- add sugar, kesar, elaichi powder, 90ml water to the pan. Heat it on high flame till the sugar granules dissolves completely. On low flame, add the boondi to the chashni along with dry fruits.
  5. For Rabdi- Boil the milk till it becomes 1/4th of the original quantity on low flame in heavy bottom utensil. Mix the milk continuously and keep putting the malai from the top on the side then add 4tsp sugar and pinch of elaichi powder.
  6. Garnish the cupcake with rabdi, ladoo and dry fruits.

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