Preheat oven to 350 Deg F (180 Deg C).
Sift flour, baking powder, salt, and cardamom powder together.
Beat sugar and butter with handheld blender (having two paddle attachment) until fluffy.
Add mawa to the the butter mixture. Beat well to get mawa incorporated in the mixture.
Add eggs one at a time beating after each addition till well mixed.
Add vanilla extract. Beat again.
Add flour little at a time. Beat with blender on low and then high speed.
Once all the flour is used up, add the milk and beat again.
Line the muffin pan with cupcake liners.
Drop 2 tbsp batter in cupcake liners. Tap the tray down to prevent titling of cake once risen and baked. Additionally swirl the batter with toothpick for even surface.
Garnish with almonds and pistachio.
Bake for 20-25 minutes till golden in color.
Check if cupcake is done with a toothpick pierced in the center of the cupcake.
Note--
While measuring flour, fill the cup more than overflowing and with a knife, cut to the level of cup.
Do not pack the flour while filling the measuring cup. Loosely fill it, tap it down and then level it. With flat based knife.
Use appropriate measuring tools, no approximations.
Baking times may vary according temperature of oven.
Batter should be filled half in the pan.
Vegetarians can replace 1 egg with 1 tbsp of flax/chia seed powder mixed in 3 tbsp water. Allow the mixture to rest for 30 minutes to get best results.
