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Mawa Kesar Pista Muffins (Eggless) | Eggless Mawa muffins

These Mawa Kesar Pista Muffins (Eggless) | Eggless Mawa muffins are soft and moist with rich and milky flavor and a golden crust on top. These muffins are made using Homemade khoya/mawa, which is also known as khova or milk solids.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 Muffins

Ingredients

  • 1/4 Cup Curd
  • 1/4 Cup Milk
  • 1/2 Cup Powdered Sugar
  • 1 Tbsp Oil
  • 1/4 Cup Khoya/Mava
  • 1/4 Tsp Vanilla Essence
  • 2 Pinch Cardamom Powder
  • 20 Saffron strands
  • 3/4 Cup All Purpose Flour
  • 1/2 Tsp Baking Powder
  • 1/8 Tsp Baking Soda
  • 20 Pistachios slivered

Instructions

  • Preheat your OTG for 10 minutes @ 180°C. In a small bowl soak the saffron in warm milk. I have skipped this step as used kesar infused sugar.
  • Sift twice the all purpose flour along with baking powder and baking soda. Keep this aside.
  • In a bowl add curd/yogurt, whisk it well until smooth. Next, add milk and whisk again. After that add powdered sugar and oil. Mix nicely.
  • Then goes crumbled khoya/mava/mava and vanilla essence. Now add cardamom powder and soaked saffron.
  • Whisk everything well so that khoya is  combined nicely. Then add twice sifted all purpose flour along with baking powder and baking soda.
  • Whisk again so that no lumps remain. The batter should be of flowy consistency so if required, add some more milk.
  • Make sure not to over mix the batter as it may cause muffins to turn flat.
  • Next, add half the quantity of slivered pistachios and reserve half for toppings.
  • Now, prep your muffin tray with liners or use muffin molds. Fill each liner/mold till half-way so as to get space to rise better.
  • Garnish with reserved pistachios.
  • Place these muffins in pre heated oven and bake them at 180°C for 13 to 15 minutes. Check by inserting a toothpick.
  • I have used small molds so it took me 15 minutes to bake perfectly. If you’re using big molds then make sure to increase the time to 20 minutes.
  • Once done, cool them on wire rack. Enjoy eggless mawa cupcake recipe | khoya cupcake | Irani mawa cake | Parsi mawa cake with your coffee or Masala tea.

Notes

1. Before you begin baking, make sure to use all the ingredients on room temperature.
2. I highly recommend to seive your dry ingredients at least twice. This small step ensures cupcake turn airy and fluffy.
3. Never open the glass door of your oven in between the baking process as it may collapse or deflate your cake, cupcakes or muffins.
4. To check whether the cupcakes are baked, do insert a toothpick in the centre of the cupcake. If it doesn't comes out clean you may bake it further for 5 more minutes.
5. If your muffin molds are of big size then it may take more than 15 minutes to bake.