wellhealthorganic.com Mawa Cake: Indulge in the rich aroma and delightful taste of this exquisite Eggless Mawa Cake, infused with the warm essence of cardamom and boasting a buttery texture with a hint of caramelized milk flavor. Crafted using traditional ingredients like mawa or khoya, along with wholesome whole wheat flour and creamy butter, this recipe promises a delectable treat for your taste buds.
Mawa Cake
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Cuisine: Indian, Parsi
- Course: Desserts
- Diet: Vegetarian
- Difficulty Level: Moderate
Ingredients:
- 2 cups whole wheat flour (240 grams) or all-purpose flour, or a combination of both
- ⅔ to ¾ cup crumbled Mawa, tightly packed (about 120 to 140 grams)
- 1 cup whole milk
- 4 tablespoons light cream (25% to 30% fat), or substitute with 2 to 3 tablespoons heavy whipping cream
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 140 to 150 grams unsalted White Butter or yellow butter, at room temperature
- 1 cup confectioner’s sugar or powdered sugar
- 1 teaspoon cardamom powder or 8 to 10 green cardamoms, finely crushed
Also Read: Ragada Pattice
Instructions:
Preparation:
- Grease a 7 to 8-inch round pan with butter and dust with flour, ensuring an even spread by shaking and tapping the pan. Alternatively, line the pan with butter paper or parchment paper.
- Preheat the oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 to 20 minutes. Grease butter on the butter paper or parchment paper.
Making the Mawa Cake:
- In a bowl or pan, combine butter and sugar. Cream the mixture until light and fluffy using a stand mixer, food processor, or electric beater.
- Add the crumbled mawa to the mixture and mix thoroughly.
- Sift the flour with baking soda and baking powder directly into the cake mixture. Add cardamom powder.
- Pour in the milk and cream, then fold everything together until well incorporated into the cake batter.
- Transfer the cake batter into the prepared cake pan.
- Place the pan in the preheated oven and bake at 180 degrees Celsius/356 degrees Fahrenheit for 45 minutes to 1 hour, or until the top is golden brown and a toothpick or bamboo skewer inserted into the cake comes out clean. If making cupcakes, bake for 20 to 25 minutes or until the tops are browned.
- Allow the cake to cool on a wire rack.
Also Read: Mangalore Buns
Notes:
- This batter can also be used to make mawa cupcakes.
- You can use all-purpose flour, whole wheat flour, or a combination of both.
- Store leftover cake in an airtight container in the refrigerator for a few days.
- Ensure the mawa is fresh and not rancid, with a mild sweet taste. Discard any sour-tasting mawa.
- Use fresh butter within its shelf life to avoid a bitter taste.
- The recipe can be adjusted to make a smaller batch of the cake.