Come spring and the color of the festival washes our mind, and with it, the cool Thandai drools our eyes. Holi festival is incomplete without thandai. But why have thandai in simply a drink form? So here comes a very tasty, delicious Muffin filled with the flavors of Thandai. Enjoy!!!
Preparation time: 25 mins
Cooking time: 15-18 mins
Serve: 12 Muffins & 18 tbsp of Thandai powder
Ingredients
For the Thandai powder
For the Thandai powder
Almonds 30g
Pistachios 30g
Poppy seeds 1 tbsp
Melon seeds 3 tbsp
Green cardamom 8 pieces
Fennel seeds 2 tbsp
Black peppercorns 1 tbsp
Dried rose petals 2 tbsp
For the Muffins
Step 1
All-purpose flour/maida 200g
Baking soda 1/2 tsp
Baking powder 1 tsp
Step 2
Oil 1/4 cup
Brown sugar 3/4 cup
Curd 1/2 cup
Milk 1/4 cup
Rose essence 1/2 tsp
Saffron essence 1/2 tsp
Thandai powder 3 tbsp
Saffron/yellow colour 1/2 tsp
Finale
Mix nuts(almonds, pistachios, cashews) chopped 1 tbsp
Black pepper powder 1/2 tsp
Fennel seed powder 1/2 tsp
Saffron/yellow colour 1/2 tsp
Finale
Mix nuts(almonds, pistachios, cashews) chopped 1 tbsp
Black pepper powder 1/2 tsp
Fennel seed powder 1/2 tsp
Method
For the Thandai powder
In a mixer, jar put all the ingredients and churn it until it becomes a powder.
The work will be done in less than 1 minute.
Take it out in an airtight container and store it in the refrigerator.
For the Muffins
Preheat the oven to 200c
Preheat the oven to 200c
Step 1
In a big mixing bowl place a sieve over it and add in all the ingredients and sieve it.
Step 2
In a big mixing bowl add in all the ingredients and give it a magic mix.
Mix it softly crumbling any lumps.
Now mix the dry ingredients from step 1 to step 2 bowl.
Mix it thoroughly
Finale
Grease the muffin silicone mold or put muffin liners in a muffin tray and fill each cavity 3/4th.
Now make a mixture of the chopped mix nuts with black pepper powder and fennel seed powder.
Sprinkle this mix on top of all the muffins.
Bake at 200c for 15-18 minutes.
Take it out.
Do the toothpick test. If it's clear then the muffins are done.
Otherwise, bake for 5 mins more.
If done, then let it cool for 10 minutes.
Take out from the molds.
Enjoy!!!
Recipe Notes:
If using Thandai sugar syrup then use 1/3 cup syrup and sugar 1/4 cup
If using ready-made Thandai powder with sugar then use 4 tbsp powder and 1/3 cup sugar
MACROS/serving of Thandai powder 1 tbsp(18 tbsp)
Cal 31
Net Carbs 0.67g
Total Carbs 1g
Fibre 0.33g
Sugar 0.22g
Protein 1.3g
Fats 2.61g
MACROS/Muffin(12)
Cal 146.6
Net Carbs 22.19g
Total Carbs 22.25g
Fibre 0.6g
Sugar 11.25g
Protein 3.25g
Fats 5.66g
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For Flaxseed flour Visit: https://amzn.to/33hnHJq
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For Silicone Muffin molds Visit: https://amzn.to/2C8WGyS
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