Mawa Cake Eggless | Parsi Mawa Cake

Mawa Cake Eggless | Parsi Mawa Cake | Homemade Mawa Cake Recipe without Egg | How to make Eggless Mawa Cake at Home

Mawa Cake Eggless | Parsi Mawa Cake | Homemade Mawa Cake Recipe without Egg | How to make Eggless Mawa Cake at Home with step by step instructions.

Homemade Mawa Cake Recipe | Mawa Cake Eggless | Parsi Mawa Cake originally a Parsi dessert, has gained widespread popularity. The adoration for this mawa cake is further boosted by the fact that mawa is a crucial ingredient in the majority of festive Indian sweets and desserts. Additionally, the development of eggless baking has made it more practical for Indian households to indulge in festive bakes.

Now, both vegetarian and non-vegetarian Indians bake eggless mawa cake with tremendous love for their celebrations. Infact, I have college days memories of long chats with my friends while gorging on this Kayani Bakery Mawa Cake or Merwans Mawa cake along with sips of hot tea. They got this mawa cake on their visits to Pune or Mumbai. Little did I realize then, that I wouldn’t have to visit those cities every time to get a mawa cake. The recipe here is a foolproof one.

Baking tea cakes comes very natural to me. Credits go to my mother, whom I observed baking expertly when I was a child.

Do try out Dates and walnut cake on this blog. It is a great one! Other favorite tea cakes of mine are
Eggless Banana Cake and Eggless Orange Cake. The Wholesome Multigrain Nankhatai tastes just like the bakery style ones. One more……. I am itching to boast of Eggless Chocolate Brownies.

What is Mawa Cake

Mawa cake is a trending Indian cake that has come from the   Irani/Parsi cafe/bakeries in the country. It is cardamom flavored, dense and moist.

Mawa is evaporated milk solids- the solids left by boiling milk on low heat till all moisture is evaporated and only the solid residue mawa is left. This mawa or khoya is then mixed into the cake batter along with cardamom, saffron and topped with nuts for its decadent taste and festive indulgence.  It is the same mawa that is used in making Til ki Burfi.

Mawa Cake has turned out to be my favorite along with Gulab Jamun. The cake does not require any further elaborate decorations. Its aroma as well as appearance itself is captivating.

Ingredients for Mawa Cake

For Measurements refer to the RECIPE CARD further below

All-purpose flour/ maida

Mawa (homemade or store bought)- Make sure to use unsweetened mawa .

Sugar – White granular sugar

Baking powder- Check expiry date before usage.

Baking soda – Check expiry date.

Salt – a pinch

Milk powder – Use good quality

Butter – in this recipe, I have used unsalted butter

Milk (slightly warm)- To adjust batter consistency

Fresh Hung curd

Mix of chopped almonds and pistachios

Few saffron strands – Gives flavor and a deep rich color.

Mawa emulsion or essence – Omit if not available.

Cardamom powder – Cardamom flavor is mandatory. Alternatively, you can use cardamom essence

Parsi Mawa Cake Recipe Video

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How to make Mawa Cake  at Home

(with images and step by step instructions)

Dry Ingredients

Firstly, in a bowl sift all-purpose flour along with salt, baking powder and baking soda. Mix thoroughly.

Secondly, grind sugar along with a few saffron strands and some cardamom seeds

How to proceed

Beat butter in a mixing bowl till creamy.

To this add powdered sugar mixture and beat till well incorporated.

Add curd and mix

Now add milk powder.

Now add the dry ingredients, batch by batch, to this beaten butter sugar mixture using milk to adjust consistency.

After mixing well, add in some saffron, cardamom powder and mawa. Mix gently with spatula.

Also add few chopped dry nuts.

Pour batter into a 8” greased and lined round baking tin.

Sprinkle some chopped nuts on top.

Bake in a preheated oven at 160°C for 35 to 45 minutes.

Check doneness by inserting toothpick into the center of cake. If it comes out clean. the cake is baked. Otherwise bake for a few minutes more.

Serving suggestions

Enjoy this cake with a cup of tea or coffee. The cake is so rich and flavorful that frosting is not necessary.

You can bake muffins too from this mawa cake batter. These taste as good as Eggless Vanilla Muffins with Tutti Frutti or Eggless Chocolate Muffins

Tips for Perfect Mawa Cake

All the ingredients used must be at room temperature.

The mawa should be fresh. Shred it well so that it incorporates uniformly into the cake batter.

Do not over mix the cake batter.

Just use a bit of mawa emulsion or essence. Do not let it overpower the natural flavors of mawa or cardamom.

Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.

Eggless Mawa Cake Recipe Card

Mawa Cake Eggless | Parsi Mawa Cake

Mawa cake has come from the   Irani/Parsi cafe/bakeries in the country. Its main ingredient is mawa. This mawa or khoya is mixed into the cake batter along with cardamom, saffron and topped with nuts for its decadent taste and festive indulgence.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Baking Recipes, Tea Time Snacks

Cuisine Indian

Servings 1 8″ diameter cake

Ingredients

  

• 150 gm all-purpose flour/ maida
• ¾ tsp baking powder
• ¼ tsp baking soda
• 1 pinch salt
• 150 gm granulated sugar
• 2 tbsp milk powder
• 110 gm mawa(without sugar) homemade or store bought
• 75 gm unsalted butter
• 100 gm hung curd fresh
• 120 ml milk slightly warm
• ¼ cup mix of chopped almonds and pistachios
• Few saffron strands
• ¼ tsp of mawa emulsion or mawa essence
• ¼ tsp cardamom powder

Instructions

 

Dry Ingredients

• Firstly, in a bowl sift all-purpose flour along with salt, baking powder and baking soda. Mix thoroughly.
• Secondly, grind sugar along with a few saffron strands and some cardamom seeds

How to proceed

• Firstly, beat butter in a mixing bowl till creamy.
• Then, to this add powdered sugar mixture and beat till well incorporated.
• Now add powder sugar mixture to beaten butter.
• Beat well.
• Add curd and mix
• Now add milk powder.
• Now add the dry ingredients, batch by batch, to this beaten butter sugar mixture using milk to adjust consistency.
• After mixing well, add in some saffron, cardamom powder and mawa. Mix gently with spatula.
• Also add few chopped dry nuts.
• Pour batter into a greased and lined round baking tin of 8″ diameter
• Sprinkle some chopped nuts on top.
• Bake in a preheated oven at 160°C for 35 to 45 minutes.
• Check doneness by inserting toothpick into the center of cake. If it comes out clean. the cake is baked. Otherwise bake for a few minutes more.

Serving suggestions

• Enjoy this cake with a cup of tea or coffee. The cake is so rich and flavorful that frosting is not necessary.
• You can bake muffins too from this mawa cake batter. These taste as good as Eggless Vanilla Muffins with Tutti Frutti or Eggless Chocolate Muffins

Notes

• All the ingredients used must be at room temperature.
• The mawa should be fresh. Shred it well so that it incorporates uniformly into the cake batter.
• Do not over mix the cake batter.
• Just use a bit of mawa emulsion or essence. Do not let it overpower the natural flavoro f mawa.

Keyword Cardamom, Eggless Cakes, Festive Cakes, How to bake Eggless Mawa Cake, Khoya Cake, Mawa, Parsi Cake, Teatime Snacks

Mawa Cake Recipe Eggless | Parsi Mawa Cake is curated for the event A to Z Recipe Challenge – Season 2. The task in Season 2 lies in creating one recipe every month commencing in an alphabetical order. The challenge, however is that the name of star ingredient must be in Hindi. This time it is the alphabet ‘M’ so the recipe created Eggless Mawa Cake . Sure ! It is fun and an adventurous learning experience.

FAQ

How can I substitute curd with condensed milk

Use same quantity of condensed milk but reduce the quantity of sugar in the recipe.

What is the shelf life of mawa cake

In summers, one can keep this cake at room temperature for two dats and therafter keep in the fridge.

How can I make mawa at home

In a thick bottom pan, heat two tbsp butter. To this add half cup milk and one cup milk powder. Keep stirring continuously on low flame so that no lumps are formed. After sometime the mixture will become thick and leave the sides of pan. Remove from heat and allow to cool. Mawa is ready!

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