I was looking for ideas to bake for my mother’s birthday and I wanted something which incorporated some traditional Indian flavors. That was when I came across a recipe for doodh-masala muffins on Saee Koranne-Khandekar’s blog myjhola.com. She is one of my favorite food bloggers and I love her recipes, for they are easy to make and often have a lovely twist on traditional flavors. Masala doodh is basically milk flavored with nutmeg, green cardamom, saffron and nuts; and a must have while celebrating Kojagiri Pournima in India, when the full-moon is supposed to be at its brightest in the year. I loved the very idea of incorporating those flavors into muffins, and I decided to make an eggless version of the original recipe on myjhola, as some of my family members would not eat egg. Also, I did not have to use any vanilla extract with the recipe, and that allowed the delicate aroma of the spices and the saffron to shine through and not get masked by the vanilla flavor.
½ cup unsalted butter;
2tbsp powdered sugar;
200g condensed milk (~ half a tin);
1 cup plain flour (maida);
1tsp baking powder;
5-6 green cardamom pods, powdered;
1/4th tsp nutmeg powder;
A pinch of saffron strands;
1tbsp chopped mixed nuts like almonds, pistachios and cashewnuts.