Pistachio Mawa Muffins (Eggless)
Tea time Cakes are something which I enjoy baking at home. It demands less of prep time, are fuss free and are light on sweetness quotient as well. My recipe for the Pistachio Mawa Muffins is one such dish which is easy to make and is mildly sweet.
You might have gorged upon many indian sweets which are made of khoya/ mawa. But these Pistachio Mawa Muffins are surely going to surprise your tastebuds. I genuinely feel that this recipe is going to make a fabulous eggless sponge cake due to addition of khoya in the cake.
The idea behind these uber delicious Pistachio Mawa Muffins are inspired by the famous Parsi style Mawa Cake. The traditional recipe calls for baking the cake with eggs. However, I have never baked with eggs as I don’t know how to break one plus I dread that while breaking an egg it will spill on me. I can’t stand the smell the raw egg. Hence it’s imperative for me to have recipes that are eggless.
There are numerous ways to replace eggs in a cake’ s recipe. Here, I have used condensed milk instead of eggs which makes the muffins not only super moist and soft, it also imparts majority of sweetness. Since my family likes the tea cakes to be mildly sweet, I have added less of castor sugar in the recipe. If you are someone who enjoys muffins and tea cakes with more sweetness, you may add 2-3 tbsp more sugar than the amount mentioned in the recipe below.
Pistachio Mawa Muffins
Soft, mildly sweet and filled with pistachios...these muffins will surely steal your heart
Ingredients
- 200 grams Condensed Milk I used half tin of Amul Mithai Mate (400gms)
- 4 Tbsp Butter Softened at room temperature
- 1 Cup Maida
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tbsp Castor Sugar You may used powdered sugar as well
- 1/2 Tsp Cardamom (elaichi) powder
- 1/2 Cup Grated Mawa/ Khoya
- 1/4 Cup Chopped Pistachios
- 1/4 Cup Milk At room temperature
Instructions
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Preheat the oven at 180 degree Celcius
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In a large bowl, mix the softened butter with condensed milk with an electric beater or whisk until the mixture is light and fluffy.
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Sieve together maida, castor sugar (powdered sugar), baking powder, baking soda and cardamom powder.
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Add the dry ingredients in small portions and lightly incorporate them into the wet ingredients in a cut and fold method. Add milk in batches alternating with the flour mix. Ensure that you do not overmix the batter.
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Once all the dry ingredients are mixed well, add the grated khoya or mawa and mix lightly. Add half of the chopped pistachios into the muffin batter and mix.
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Line the muffin tray with cupcake liners and fill each one with 3/4th level of batter. Once all the moulds are filled, sprinkle the remaining pistachios over the muffins. This recipe will make 6-8 medium sized muffins.
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Bake the muffins in a preheated oven for 15-20 minutes at 180 degrees Celcius. Since all the ovens heat differently, I would suggest to bake the muffins for 15 minutes first, after that insert a toothpick to check if the muffins are done. If the toothpick doesn’t comes out clean, then bake for another 3-5 minutes.
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Cool down the muffins after taking them out of the moulds for atleast 10-15 minutes before serving. Enjoy these cakes with a cup of tea or hot chocolate as per your liking.
Don’t wait too long! Try out this simple recipe and spend this independence day with your family indulging in some sweet delicacy.
Happy Baking!!
