Thandai Mawa Muffins

5 from 14 votes

Mumbaikars have nostalgia for Irani bakery mawa cakes. Centuries-old venerable relation with mawa cakes has sustained and will never retire. The soft, buttery, cardamom-infused teacakes in silver foil trays, sometimes wrapped in wax papers are heartwarming. A staple in Irani cafes and bakeries has created an eternal harmony with our taste buds.

Mawa cake has a strong presence of Indian flavours. Cardamom being one of the prominent biffs in a mawa cake, it opens more room to play around using more Indian palette friendly flavours.

Prep Time10

Cook Time30

Total Time40

Course: Baking, cakes, Dessert, eggless baking, Eggless cupcake recipe

Cuisine: baking, cake, desserts, eggless baked cakes, eggless cake, Indian, Thandai Mawa Muffins

Keyword: Baking, eggless, eggless bakes, eggless baking ,, Food Photography, Food Styling, mawa cake, party foods, thandai flavoured desserts, Thandai Mawa Muffins

Servings: people

Calories: 60kcal

Equipment

oven
Muffin cups

Ingredients

60 gm sugar
80 gm butter (room temperature)
100 ml condenses milk https://amzn.to/3covudv
100 ml milk
1 gm A few strands of saffron https://amzn.to/38ldsFK
100 gm khoya https://amzn.to/2woOaJP
80 gm all purpose flour
1/4 cup oats https://amzn.to/3anDVUz
1 pinch salt
1/2 tsp baking powder
1/4th tsp baking soda
1 tbsp thandai masala
1/4th cup chopped nuts

Instructions

Preheat your oven at 160*Celsius for at least 10 minutes.
Sieve the flour, salt, baking powder and baking soda. Add in oats, Thandai masala and chopped nuts and mix all well. Set aside.
Prepare the muffin paper cups and seaside.
In a big mixing bowl cream the butter and powdered sugar till it’s pale in colour and soft and fluffy.
Now add milk, condensed milk, saffron strands (soaked in a tablespoon of milk) and combine the batter well
Now add the khoya/mawa to this mixture and blend well. Make sure there are no big lumps or pieces of the khoya. You can grate the khoya and add.
Now add the dry ingredients slowly into the liquid mixture and fold it gently. Do not over-mix.
Pour the batter into the prepared muffin paper cups. Sprinkle few chopped nuts on top.
Bake in the preheated oven for 20 - 22 minutes or till the top looks golden. You can also check if an inserted toothpick in the centre comes out clean.
Remove from the oven and allow the muffins to cool on a wire rack.
Enjoy https://amzn.to/2IcJ6e4

Nutrition

Serving: 1cake | Calories: 60kcal