Jun 24, 2009

* Pineappe Mawa Cup Cakes *


2 cups (scant) all-purpose flour
1 1/2 tsp baking powder
1/3 cup butter
150 gms mawa (khoya)
1 400-gms tin condensed milk
1 tin pineapple chunks in pineapple juice
1 tbsp butter for greasing cup tins

Sift the flour and baking powder thrice, into a large
mixing bowl.
Drain the pineapple syrup from the chunks. Cut the
chunks into tiny cubes.
Bring 1/4 cup of the syrup to a boil in a saucepan.
Remove from heat and stir in the butter and crumbled
mawa. Whisk with a blender till smooth. Cool to room
temperature.
Add the condensed milk and blend. Add the flour,
gradually, and the syrup, as required, and stir with
a fork just till the ingredients are mixed into a
slightly moist cake batter.
Fill into cup tins lined with buttered wax paper. Put
1 tsp of the diced chunks in each cup.
Bake at 350 degF till done.

Note: The cakes have a tendency to get burnt easily
due to the high milk solids content, so take care not
to over-bake.

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