Preheat oven to 180 and line muffin tin
Optional step - Lightly roast besan. Do not brown or blacken it
Sieve baking powder, baking soda and besan in a bowl
Whisk egg, oil, yoghurt and jaggery in a bowl. Jaggery brings in different taste to muffin so you can substitute Jaggery with sugar if you dislike the jaggery flavour
Add vanilla extract and cardamom and whisk well
Add dry ingredients and mix until well combined
Pour the batter into prepared muffin tin, fill to 2/3 level
Bake for 14-18 minutes until done. Toothpick inserted into centre should be clean
Allow to cool and demould. Dust with icing sugar and serve warm or top with whipping cream and serve cold
