Mawa Cake
This mawa cake is perfect for any time either breakfast, brunch or
teatime. A moist and simple cake can be made at home with easily available ingredients.
This recipe is an eggless version but if you want to add eggs use 2 eggs in the
per potion of recipe given below This cake is slightly different from usually cakes made in
other flavors and decorated with kinds of frosting.
This cake is based on Indian touch cuisine and is popular in Parsi bakery shops in Mumbai and Pune. It is made of mawa/ khoya which dried milk. Mawa is the most common ingredient in Indian sweets; peda, gulab jamun and many others. You can keep leftovers for 2-3 days at room temperature or in the fridge for more than 2 weeks.
This cake is based on Indian touch cuisine and is popular in Parsi bakery shops in Mumbai and Pune. It is made of mawa/ khoya which dried milk. Mawa is the most common ingredient in Indian sweets; peda, gulab jamun and many others. You can keep leftovers for 2-3 days at room temperature or in the fridge for more than 2 weeks.
Cook Time: 1hour
Yield: 1 cake
Cuisine: Indian
Ingredients:
1 ¼ cups (150g) all-purpose flour
100g Mawa/ Khoya (take mawa from the market or make it at home)
¾ cup (150g) granulated sugar
¾ tsp baking powder
¼ cup (50g) unsalted butter, at room temperature
¼ cup curd/ yogurt
A pinch if salt
1 tsp vanilla extract
½ cup nuts (almonds, pistachios, and cashew)
Instructions:
Preheat the oven 360 degrees F/ 170 degrees C.
Prepare an 8” cake pan; grease with butter and line the
parchment paper, again grease the butter over the parchment paper now sprinkle
some flour and your pan is ready.
Take a bowl sift the flour, baking powder, and salt put a
side.
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Mawa Cake |
In another bowl cream the butter and sugar, add vanilla
extract, yogurt crumble mawa mix until incorporate properly.
Now add dry ingredients to wet ingredients fold in gently,
add some milk if batter looking too thick and mix well. (We need medium
consistency).
Add ½ nuts in the batter and remaining ½ for garnishing.
Transfer the batter into the prepared cake pan and sprinkle
remaining nuts over the batter; cover the pan with foil lightly if you don’t
want cake too dark on top otherwise put the pan in the preheated oven for 35 to
40mins.
Check with a toothpick inserted in the center of the cake comes
out clean. Remove the cake from the oven transfer the pan on a wire rack and allow
it cool completely. Garnish with dusted confectioner’s sugar if you like, slice and
serve.
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