- Preheat the oven to 180°C and Line cupcake tins with cupcake liners. or bake them in paper nescafe cups like me .
- Combine curd and sugar in a large mixing bowl. You can mix with a whisk, hand mixer. Mix for about 1 minute until nice and creamy.
- Add in the Rose Extract or Kewra essence, add in Oil .
- In a same bowl combine the flour, baking powder, and salt. Whisk them together.
- Add half the flour mixture, stir till combined. Then half the milk, stir till combined. Then the rest of the flour, then the milk. The batter will be thick. Carefully fold in the Nuts, Saffron and Thandai masala.
- Divide the batter into two bowls ,add the colours of your choice
- Scoop the batter into greased muffin tins, or tins lined with paper cupcake liners or like me paper coffee cups . Fill each of the muffin tins to the top. Sprinkle the top of each muffin with mixed chopped nuts and Thandai Masala
- Bake them at 180 C for 25-30 minutes or in kadhai on stove top on low flame for 25-30 mins.
- When muffins are baked cool them and demould them.
- Garnish them with dried rose petals and thandai powder . Enjoy your Holi with thandai Muffins.
Thandai Muffins
By Maninder Meet
Mar, 30th
651
Servings
10 persons
Cook Time
35 minutes
Ingredients
9
- 11
Ingredients
- All purpose flour
- Sugar
- Soda bi carbonate
- Baking soda
- Oil
- Milk
- Curd/Yogurt
- Rose essence or kewra essence
- Thandai Masala
- Chopped pistachios and cashews
- Food colour of your own choice
Instructions
Notes/Tips
Store the muffins in an airtight container and at room temperature for up to 3 days or refrigerate for up to 1 week.
