Recipe Description

Ingredient                        Quantity

Butter                                ½ cup

Powdered sugar               ½ cup

Yogurt                               ½ cup

Fresh cream                     ¼ cup

Gulkand                            2 tbsps

Salt                                    to taste

Refined flour                     1 cup

Baking powder                  ½  tsp

Baking soda                      ½ tsp

Vanilla essence                 1 tsp

Rose essence                    1 tbsp

Oats                                   to sprinkle

 

Method

1. In a medium large bowl , whisk butter and sugar together until smooth and creamy
2. Add yogurt, fresh cream, and whisk together until the mixture is combined
3. Add gulkand, and mix well until everything is combined
4. Sieve the flour, baking soda, baking powder , salt and fold the mixture well.
5. Add vanilla essence, rose essence and mix well
6. Spoon the batter evenly on to silicon muffin molds. Fill the mold 3/4^th
7. Remove the rubber ring and whistle from pressure cooker.
8. Now pre heat the pressure cooker with salt spread evenly on the base.
9. Add a perforated plate or a stand and place the muffin moulds on the stand
10. Make sure that there is enough space between the muffin and salt bed for heat to circulate.
11. Bake the muffins in pressure cooker for 25- 30 mins
12. Check the muffin after 15 mins by inserting a tooth pick or pricking with a knife. If the tooth pick comes out clean then muffins are done and ready to be removed.
13. Remove the muffins carefully and let it cool to room temperature
14. Serve the muffins with a hot cup of tea or coffee.