Nov 17, 2018
Heat the wet ingredients together till butter melts and the mix is homogeneous. Cool it to room temperature.
Sift the maida and baking powder three times. Add the cardamom, saffron, and cashew nuts. Whisk the dry and wet ingredients together. Use the 1/4 cup of milk if the batter is too thick. Fill into cupcake moulds and bake into mini mawa cakes – 175 C for 20 mins or so.