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Phyllo Cardamom Cake Cups Recipe
Gayathri Kumar
Phyllo Cardamom Cake Cups
pastry is very crisp, the sugar syrup soaked cake is soft and juicy and together they make an amazing dessert to serve at parties
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Resting Time
30
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Cakes, Dessert, Desserts
Cuisine
Fusion
Servings
12
Persons
Ingredients
For the phyllo cups
6
Sheets
Phyllo pastry
100
ml
Melted ghee
For the cake batter
150
gm
Chiroti Rava / Fine sooji
50
gm
Maida/ All-purpose Flour
50
gm
Sugar
1.5
tsp
Baking Powder
¼
tsp
Cardamom Powder
150
ml
Milk
100
ml
Ghee
50
ml
Curd/ Yogurt
Rose Essence a few drops
Slivered Almonds
For the sugar syrup
100
gm
Sugar
100
ml
Water
Rose Essence a few drops
Instructions
Preheat oven to 180C.
Spread one pastry sheet and apply melted ghee evenly on it.
Carefully place the next sheet on top. Apply ghee.
Repeat it until all the pastry sheets are used up.
Cut the sheet into 12 equal portions. Three cuts lengthwise and two cuts width wise.
Take one part and press it into muffin tin’s cup. Repeat with the remaining portions.
Once you have pressed all the twelve moulds with pastry, it is time to make the batter.
In a bowl, combine semolina, flour, sugar, baking powder and cardamom powder and mix well.
Add ghee, milk, curd and rose essence and mix well to form thick batter.
Divide the batter between twelve phyllo pastry cups.
Add slivered almonds on top.
Bake it in the preheated oven for 20-30 minutes or until the pastry is crisp and golden.
By the time the cake is baking, mix together sugar, water and bring it to boil. Add rose essence and allow it to cool down.
Take the cake cups out of the oven.
Pour the cooled syrup on top of the cake evenly. The cake will absorb the syrup immediately.
Set it aside until the cake cups cools down completely.
Serve it immediately.
Notes
P.S: These cake cups need to be served on the day of making. The next day, the phyllo pastry will soften up.
Keyword
Phyllo Cardamom Cake Cups