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.
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.