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In a small bowl, combine the 1/4 teaspoon cardamom powder and a pinch of saffron with 1/4 cup warm milk. Stir well and set aside to infuse.

In a microwave-safe mug, whisk together 2 tablespoons ghee and 3 tablespoons powdered sugar until light and fluffy.

Add 1 tablespoon almond powder and 3 tablespoons milk powder to the mug. Mix until just combined.

Add 1/4 cup all-purpose flour, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, and a pinch of salt to the mug. Gently mix.

Pour the saffron milk mixture (from Step 1) into the mug with the dry ingredients. Mix thoroughly until a smooth batter forms, scraping down the sides of the mug as needed. Be careful not to overmix.

Preheat a Kadhai (or a large, heavy-bottomed pot with a lid) on low flame for 5-7 minutes. Place a small metal stand or ring inside the Kadhai.
Carefully place the mug with the batter onto the stand inside the preheated Kadhai. Cover the Kadhai with a lid, ensuring it's sealed well to trap the heat.

Bake on a low flame for approximately 35-40 minutes, or until a toothpick inserted into the center of the mug cake comes out clean. The cooking time may vary depending on your Kadhai and flame intensity.

Once baked, carefully remove the mug from the Kadhai and let it cool slightly. If desired, pour 1 tablespoon of condensed milk or rabri over the top of the warm mug cake.

Garnish with chopped pistachios, chopped almonds, a pinch of saffron strands, and optional gold leaf before serving immediately.


In a small bowl, combine the 1/4 teaspoon cardamom powder and a pinch of saffron with 1/4 cup warm milk. Stir well and set aside to infuse.

In a microwave-safe mug, whisk together 2 tablespoons ghee and 3 tablespoons powdered sugar until light and fluffy.

Add 1 tablespoon almond powder and 3 tablespoons milk powder to the mug. Mix until just combined.

Add 1/4 cup all-purpose flour, 1/8 teaspoon baking powder, 1/8 teaspoon baking soda, and a pinch of salt to the mug. Gently mix.

Pour the saffron milk mixture (from Step 1) into the mug with the dry ingredients. Mix thoroughly until a smooth batter forms, scraping down the sides of the mug as needed. Be careful not to overmix.

Preheat a Kadhai (or a large, heavy-bottomed pot with a lid) on low flame for 5-7 minutes. Place a small metal stand or ring inside the Kadhai.
Carefully place the mug with the batter onto the stand inside the preheated Kadhai. Cover the Kadhai with a lid, ensuring it's sealed well to trap the heat.

Bake on a low flame for approximately 35-40 minutes, or until a toothpick inserted into the center of the mug cake comes out clean. The cooking time may vary depending on your Kadhai and flame intensity.

Once baked, carefully remove the mug from the Kadhai and let it cool slightly. If desired, pour 1 tablespoon of condensed milk or rabri over the top of the warm mug cake.

Garnish with chopped pistachios, chopped almonds, a pinch of saffron strands, and optional gold leaf before serving immediately.
