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This is the tea-time cake sold at local Pakistani bakeries, built on semolina instead of flour - a texture people who grew up eating it can spot immediately, slightly grainy in the best way and never quite like a Western sponge cake. Letting the batter rest before baking is the one step that makes or breaks it: the semolina needs time to properly absorb the yogurt and milk, or the finished muffins turn out gritty instead of tender.
Per serving
210kcal
Calories
4g
Protein
30g
Carbs
Prep Time
35 min
Cook Time
22 min
Servings
10 people
Difficulty
easy
9g
Fat
1g
Fiber
16g
Sugar
Follow step-by-step with voice guidance.
In a large bowl, combine the fine semolina, powdered sugar, and cardamom powder.
Add the whisked yogurt, oil, and milk, mixing well until fully combined into a thick batter.
Cover the bowl and let the batter rest at room temperature for 25-30 minutes, until the semolina has absorbed the liquid and thickened slightly.
Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners.
Sprinkle the baking powder and baking soda over the rested batter and fold in gently but quickly.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Scatter a few pieces of chopped cashews or raisins over the top of each muffin if desired.
Bake for 20-22 minutes, until golden and a toothpick inserted in the center comes out clean.
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Let the Batter Rest Before Baking: Semolina needs time to absorb the liquid in the batter - skipping this resting period results in a gritty, uneven texture rather than the soft, tender crumb these muffins are known for. Use Fine Semolina: Coarse semolina doesn't absorb liquid as evenly and can leave the muffins with an unpleasantly grainy bite - fine sooji (sometimes labeled Bombay rava) gives the best bakery-style texture. Add Leavening Right Before Baking: Sprinkle in the baking powder and baking soda only after the resting period and bake immediately, since their lifting power starts to fade once mixed into a wet batter.
This almost always means the batter wasn't rested long enough - the semolina needs at least 25-30 minutes to fully absorb the yogurt and milk before baking, or overbaking can also contribute to a grainier texture.
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