CoconutMilk Dates Cupcake

Hi frnz..So, as usual Ramadan is flying fast..And I m back with an extremely simple, healthy n cute recipe with dates!! The reason I chose Dates is so obvious..Everyone's home is usually filled with different kinds of Dates throughout this Ramadan, n the mommies would be trying hard to finish them off..For u ppl, definitely this would help..Since it is a baked recipe, it would last for a week atleast..So, u can make it even in more quantities n store for ur loved ones..Can be served as a sweet after dinner too..Now, let's move on to the recipe..

RECIPE:

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Preparation Time: 15 mins

Cooking Time: < 40 mins

Serves: 6 cupcakes

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INGREDIENTS: [1 cup=240 ml]

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Dates - 17 to 20

Wheat flour - 1/2 cup

Coconut - a handful

Baking soda - 1/4 tsp

Vanilla essence - 1/4 tsp

Coconut oil - 7 tsp

Almonds and cashews - 10 each for garnishing

Paper cups - 6 or 12(see notes)

WATCH HOW TO MAKE THE RECIPE:

METHOD:

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1. Grind the coconut with little water and extract the first coconut milk. Do this 2 more times and keep all the 3 milk separately. I got 1/3 cup first milk, 1/3 cup second milk, 1/3 cup third milk.

2. Now, in a vessel, add the deseeded Dates. Pour the third milk completely, and half of the second milk. Cook the Dates in the milk in simmer for 5-10 mins. Switch off the flame and allow the mix to cool. Grind the mix to a fine or coarse paste. I prefer fine paste. Pour the paste in a vessel.

3. Next, add the wheat flour, baking soda, and mix with a spoon without lumps(You can also sieve and add them, but I don't do it usually). Add the first coconut milk little by little until you get a thick batter(The first milk need not be used completely. It depends based on the required consistency. I used only half of it.). Don't mix vigorously. Use the cut-and-fold method.

4. Now pour the coconut oil little by little. Mix again to get a batter with perfect consistency. The batter should be thick and not pouring.

5. Next, take an aluminium idli pot, and place an idli plate inside with 7 moulds. Close with a lid. Heat in high flame for about 10 mins.

6. In the meantime, take the paper cups. Cut them if required. Grease them with oil. Pour the batter in 3/4 portions of the cups.

7. When the pot is heated, open the lid, and place the cups on the plate. Top with finely chopped almonds and cashews. Press the nuts well if you want the nuts inside the cake too. Now, bake in simmer for 25-30 mins. Insert a toothpick inside a cake  and check if it comes clean. If yes, your cupcakes are ready. That's it!!

Your super delicious, healthy CoconutMilk Dates cupcakes are ready to be served!! Njjoy!!

NOTE:

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1. You can also bake using pressure cooker/OTG/microwave oven. (See how to bake in a pressure cooker here: https://zianasfoodarchive.blogspot.com/2017/04/how-to-bake-in-pressure-cooker.html)

2. CoconutMilk can be replaced with milk, and coconut oil can be replaced with butter.

3. You can also put salt or sand inside the idli pot during preheating to avoid blackness of the idli pot.

4. I used long sized papercups and hence cut them to short. You can also use the long cups as it is. If you are using short tea cups, no alteration is needed.

5. If you are serving the cupcakes without removing papercups, pour the batter inside one cup and place it in an empty cup while baking. You can remove the outer cup after baking. This is because the cup will become darker. Thus you need 12 papercups. But, I served after removing the cups. And so, I didn't use 2 cups for a cupcake, and used single only. That's why you can see brown spots under the paper cup.

6. Store in an airtight container for long shelf life. Stays good for a week or more.