In a thick bottom pan or pressure cooker add salt or sand to cover the bottom.

Place a inverted cake pan or a stand on the salt.

On low flame, keep on stove covered for 15-20 minutes.

If making in convection oven , preheat to 180deg Celsius

Whisk 1 cup of homemade curds and transfer into a bowl.

Add ¾ cup of crystal sugar and mix well until sugar is well dissolved.

Now add ½ cup of oil, ¾ to 1 teaspoon of vanilla essence and whisk well till well incorporated.

Keep a sieve on top of the bowl and add 1 ¼ cup of All-purpose flour, 3 tablespoon of Corn flour, 1 ¼ teaspoon of baking powder, ½ teaspoon of baking soda, ¼ teaspoon of salt.

Sieve everything together into the bowl with wet ingredients.

Now gently mix flour with wet ingredients such that there are no lumps following cut and fold method. Don’t overmix the batter.

Spoon in cake batter into paper lined cupcake moulds only upto ½ to ⅔ cup

Tap gently to release the air bubbles.

Arrange filled cup cakes on preheated inverted pan.

Cover with the lid and bake on low flame for about 25-30 minutes. Insert a tooth pick at centre of the cake, if it comes out clean then cake is done. If baking in oven, bake for 18-20 minutes in 180 deg celsius or till toothpick inserted at centre comes out clean.

Remove from pan, and allow it to cool completely.

Once cooled, you can decorate with any frosting of your choice or can just serve it plain.