Step 1
Dry roast til on low flame till aromatic. Cool and keep aside.
Step 2
In a bowl add ragi flour, wheat flour, baking powder, baking soda, salt & cardamom. Mix well.
Step 3
In another bowl add jaggery + curd + oil/ghee.
Step 4
Whisk till jaggery dissolves properly.
Step 5
Add milk and mix.
Step 6
Now slowly add dry ingredients into wet mixture.
Step 7
Mix gently, no over-mixing.
Step 8
Add roasted til & nuts, fold nicely.
Step 9
Grease muffin moulds, fill ¾ full.
Step 10
Bake at 180°C for 25–30 minutes
Step 11
OR cook in preheated kadhai (with salt/sand base) for 35–40 minutes on low flame.
Step 12
Toothpick test karein – clean aaye to muffins ready
