I am a big fan of Masala chai. Love the sweet aroma of cardamom and cinnamon with the sharpness of cloves and ginger and how they perfectly blend together to form my beloved masala chai. Love stewing it for a long time slowly to get a strong blend of all the spices into the tea.
I love my cookies equally. They are such a perfect tea-time snack to go with my lovely Madeleines. Now I thought of combining my love for both and create this healthy and tasty fusion with these Masala Chai Madeleines. Madeleines are traditional sponge cakes popularly baked in Northern France. I love the fact that they are super light and fluffy and a little crispy on the corners.
I have made this recipe vegan by substituting regular butter with coconut oil but you can very well make the regular kind. Similarly, I have used Almond milk for this recipe, but you could also use regular full cream milk. I also added brown sugar to keep them healthier and also to give them a gorgeous brown tinge to my madeleines. Hope you like my eggless and vegan Masala Chai Madeleine recipe.
PREPARATION TIME: 15 minutes
COOKING TIME: 25-30 minutes
DIFFICULTY SCALE: Low
- All-purpose flour/Maida – ¾ cup
- Brown sugar – a little over ½ cup
- Coconut oil – 4 tablespoons
- Almond milk – ½ cup
- Masala chai mix – 2 teaspoons
- Baking powder – 1 teaspoon
- Madeleine moulds (check out in the Links section below)
- Mixing bowl
- Take a pan and add milk and the masala chai mix to it. Let the milk come to a boil and then let it simmer for 5 minutes on low flame. This will allow the tea to soak all the goodness from the spices. Add all the sugar to the tea and mix well.
- If you don’t want to use a masala mix, you can make chai by adding whole spices in the following quantities:
- Green Cardamom(chotti elaichi) – 1
- Black cardamom (badi elaichi) – 1
- Dried Bay leaf – 1
- Cloves – 2
- Ginger –1 teaspoon, grated
- Cinnamon stick – 1, small
- Strain the tea and allow it to cool.
- In another pan, heat the coconut oil on low flame and melt it as well. Cool it as well.
- Once the oil and tea have come down to room temperature, mix them in a bowl and whisk. (Save a little oil for greasing the moulds.)
- Strain the all-purpose flour into the bowl and add a teaspoon of baking powder as well.
- Mix everything and place it into a refrigerator for 12-15 minutes. (Remember to keep a timer, don’t over chill it). This helps in making the madeleines crispy and have a perfect consistency
- In the meanwhile, preheat your OTG/oven at 180 degree Celsius for 10 minutes.
- Now grease your madeleine mould properly with some melted coconut oil. Alternatively, you could use a non-stick bake spray too.
- Now take the chilled mixture and about 1-1.5 tablespoon mix in each mould.
- Place it in the pre-heated OTG at 180 degree Celsius for 25-30 minutes. (You might need lesser time if you are using an oven).
- Let them rest for about 5 minutes and then scoop them out carefully with a knife.
- Sprinkle some powdered sugar and enjoy while warm.
- Madeleine mould
- Coconut oil
- Instead of using all the spices separately, you can also use this Masala chai mix from Vahdam Teas, since they make an amazing tea mix.
Hope you love them as much as I did. J