Doodh (milk) Masala Muffins

The condensed milk mixture with doodh masala..

The condensed milk mixture with doodh masala..

the batter for the doodh masala muffins..

the batter for the doodh masala muffins..

into the oven..

into the oven..

Doodh masala muffins (eggless)

Doodh masala muffins (eggless)

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 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.


  1. Sift together the flour and baking powder and keep aside.
  2. Cream together the butter and sugar, then add the condensed milk to it and whisk with a hand-blender till the mixture is creamy and fluffy.
  3. Gently fold in the cardamom and nutmeg powder, saffron and chopped nuts into the condensed milk mixture.
  4. Then fold in the flour and baking powder mixture into the other ingredients.
  5. Line a muffin mould with baking paper/paper cups, or grease silicone muffin moulds and spoon the muffin mixture into the moulds until they are roughly 2/3rd
  6. Bake in a pre-heated oven at 200°C for 12-15 minutes or until a toothpick comes out clean.
  7. Can be eaten either warm or cold, with tea or coffee.

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This entry was posted on July 30, 2015 by in Recipes and tagged , , , , .
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