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A classic and popular Indian tea time cake, filled with aromatic flavours, a sweet taste of mawa or khoya and topped with dry fruits toppings, is an innovation by the Parsi community of India. It is also popularly known as Parsi mawa cake. Mawa cake is a beautiful amalgamation of Indian sweet flavours in a cake, the richness of Mawa, the exceptional flavour of saffron and the unmatched aroma of cardamom powder. This cake recipe is a delightful way of bringing them together and baking them into beautiful and flavorful Mawa cake.
Typically this cake is made with eggs which gives it a nice spongy texture. This recipe is adapted from the original recipe to make it eggless. It is a flavourful, dense, moist, and very filling cake with mild sweetness. Mawa cake makes a perfect combination with a cup of tea or coffee.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Indian
Servings 8
Calories 316 kcal

Utensil and Tools

  • Prestige Fry Pan
  • SiliconSpatula
  • Philips Induction Cook Top
  • Borosil Glass Mixing Bowl
  • Inditradition Aluminium Round Non-Stick Cake Mould (8-inch)
  • Borosil DIGIPRO 38L, Digital OTG
We may get some credits if you purchase from above reference

Ingredients
  

Instant Mawa

  • 1 tbsp Ghee (clarified butter)
  • ½ cup Milk
  • ¼ cup Cream
  • 1 cup Milk Powder

Cake

  • ¾ cup Milk (lukewarm)
  • Saffron a generous pinch
  • ½ cup Unsalted Butter
  • 1 cup Castor Sugar
  • ½ cup Thick Curd
  • ½ cup Mawa (khoya)
  • ½ tsp Cardamom Powder
  • 1 ¼ cup All-Purpose flour (Maida)
  • 1 ¼ tsp Baking Powder
  • ¼ tsp Salt
  • 1 ½ tbsp Pistachios (slivered)
  • 1 ½ tbsp Almonds (slivered)

Video

Instructions
 

  • Heat ghee in a pan (preferably non-stick)on low flame. Add milk, cream and mix it well.
  • Add milk powder and stir continuously on low flame until it thickens and separates the sides of the pan. Keep it aside and let it cool down completely.
  • Soak the saffron strands in lukewarm milk and keep it aside.
  • Preheat the oven to 180 C. Grease a cake pan, dust it with flour or line it with parchment paper.
  • Sieve all-purpose flour, baking powder, cardamom powder and salt 2-3 times and keep it aside.
  • In a bowl, add butter and sugar, whisk well until light and fluffy.
  • Add curd and whisk well.
  • Add mawa and cardamom powder and mix it well.
  • Mix dry mixture. Add in 2-3 batches & fold it into the batter with a spatula. Mix it well. Do not over mix.
  • Add saffron milk and whisk well.
  • Pour batter into the prepared pan, level it with a spatula and tap it 2-3 times to release air bubbles. Sprinkle slivered nuts on the cake batter.
  • Bake it for 50-55 minutes or till a skewer inserted in the centre comes out clean.
  • Let it cool down for 5-10 minutes. Loosen up the sides with the help of a knife, then transfer it to the wire rack. Let it cool down completely.
  • Mawa cake is ready to serve.

Nutrition

Calories: 316kcalCarbohydrates: 35gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 183mgPotassium: 188mgFiber: 1gSugar: 19gVitamin A: 516IUVitamin C: 1mgCalcium: 151mgIron: 1mg
Keyword Eggless Parsi Mawa Cake
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