Muffins
| Wet Ingredients
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- 1 tin Sweetened Condensed Milk (400 g)
- 50 g Butter (Amul butter is fine)
- 200 g Mava (khoa)
- 1/2 cup Milk
- 1/4 cup Milk (this is to be used if while mixing the wet and dry ingredients, if your batter
is too thick).
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| Dry Ingredients
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- 1 1/2 cups Flour
- 1 tsp Baking Powder
- 2 Cardamoms, peeled and powdered
- Pinch of Saffron, pounded with a pestle using a bit of sugar
- 1/4 cup Cashew nuts, powdered coarsely
- To Decorate
- 2 tbsp Cashews, coarsely powdered
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Heat the wet ingredient together till butter melts and the mixture is homogenous. Cool the
mixture to room temperature.
Sift the maida and baking powder three times. Add the cardamom, saffron, and cashew
nuts. Whisk the dry and wet ingredients together. Use the 1/4 cup of milk if the batter is
too thick. The final consistency should be that of idli batter, or the besan batter used for
making pakoda. Bake in muffin cases (and sprinkle the cashews on top of the batter) for
20 minutes at 350F or till light brown on top.
This recipe yielded 33 muffins (the recipe said 12) and I'm not complaining.
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