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Kesar Pista Muffin with Srikhand frosting

Runa Ganguly
250 minutes
Prep Time
20 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Kesar Pista Muffin with Srikhand frosting RECIPE

kesar and pistas are the two important ingredients used to prepare every mouthwatering Indian sweet/ dessert. Using the goodness of these two to create muffins only results in a delectable and unforgettable combination

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Maharashtra
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. For Srikhand frosting:
  2. 500 gms Curd
  3. 2 tbsn sugar
  4. 1 tsn chopped pistachios
  5. 1/2 tsn saffron strands
  6. For muffins:
  7. 100 gms melted butter
  8. 100 gms sweetened condensed milk
  9. 150 gms all purpose flour
  10. 1 tsn saffron strands
  11. 2 tbsn milk
  12. 1 tsn baking powder


  1. For Srikhand, tie 500 gms curd into a muslin cloth to drain water
  2. Squeeze the excess water dripping & place the mix in the bowl
  3. Strain the excess water for 4 hours minimum by placing a heavy object on the curd mix
  4. Place the hung curd obtained in a bowl & add 2 tbsn sugar and whisk well to get our Srikhand ready
  5. Keep aside srikhand to be used for frosting. Keep 1 tsn saffron stands soaked in 2 tbn warm milk
  6. In a bowl combine 100 gms melted butter and 100 ml sweetened condensed milk and mix well
  7. Add 1 full tbsn curd and blend all ingredients well
  8. Pour in the saffron milk resting and combine well
  9. Add 2 tbsn chopped pistachios and mix
  10. Add 1 tsn baking powder and start adding 150 gms all purpose flour bit by bit by folding in well
  11. Fill up muffin cups by pouring in the batter prepared using a piping bag
  12. Bake at 200 degree celcius for 20 minutes or until done
  13. Once muffins cool,complete the frosting using Srikhand prepared & TOP with 1 tsn chopped pistachios
  14. Place a few strands of saffron to finish the frosting.
  15. Enjoy the yummy kesar pista muffin!

Reviews (1)  

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Ruchi Gaur
Ruchi Gaur   Dec-11-2017

Nice one.

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