Whole wheat khoya Muffins/Cupcakes

by Pradeepa Nair · February 8, 2019

Remember my khoya cake? That’s the most viewed and the most popular recipe of my blog. Many have tried it and almost everyone has got it perfectly, flat top and without any cracks. And surprisingly many have tried the same recipe with whole wheat and have shared their amazing pictures with me. Well, so I too decided to try out a whole wheat version of my mawa cake. Just to have some novelty, I decided to make it in the form or

muffins or cupcakes. And wow!! What an amazing texture !!

I had made lots of khoya last week to bake my mawa cake for relatives. I had some left over khoya and had to finish it somehow. So, I made 5 small gulab jamuns and reserved the rest for this cake. After frying those 5 gulab jamuns I had that residual ghee. I have used that ghee for this cake. Since these muffins were for no special occasion, I didn’t want to load it with butter and fresh cream and milkpowder like my original mawa cake. But I can assure you that these muffins taste yum and they are indeed very flavorful and moist. As always I have used 240 ml cup. Add the milk slowly according to the absorption of your flour. The batter should be of pouring consistency. I got 12 standard size muffins with the below recipe. I use Wilton cupcake mould with 12 cavities.

Ingredients:

Whole wheat flour 200 gm
Salt a pinch
Brown sugar 125-150 gm
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Melted Ghee 3 tbsp
Saffron strands a pinch
Cardamom powder 1 tsp
Milk 1.5 cups (360 ml)
Khoya 125 gm
Vinegar 1 tsp

Method:

Sieve the whole wheat flour, salt and rising agents 10-12 times..
Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
Line a muffin mould with cupcake liners or grease it with butter and dust some flour on it. Tap out the excess flour.
In a mixer jar, add the khoya, one cup milk, ghee and sugar. Pulse it for few seconds till you get a smooth mixture.
Transfer all the dry ingredients into a big mixing bowl.
Add cardamom powder, saffron strands and vinegar to the liquid mixture.
Now add the liquid ingredients into the dry flour mixture and fold it gently. Pour the remaining half cup milk slowly and as required. You might require 1-2 tablespoon less at times, depending on your whole wheat flour.

Pour the batter into the prepared mould till 2/3 rd of its capacity.

Tap the mould 2-3 times on the counter to remove air bubbles if any.
Pop the mould into the oven and bake for 30-35 minutes or till the top looks golden and a toothpick inserted into the centre comes out clean.
Remove the mould out of the oven and wait for 4-5 minutes.