Today I am going to post recipe for Eggless Mawa Cake. This has ingredients like mawa, saffron and cardamom which is widely used in most of the Indian sweets giving it an Indian touch. Its main ingredient is mawa/ khoya which is used in many Indian sweets like gulab jamun, peda etc. Its just like you are eating an Indian sweet in different version. This cake is very famous in Parsi Cuisine. I made this cake on my wedding anniversary for my husband who is not at all a cake fan and guess what he loved it. I am sure you all will also love the delicate flavors of this cake.
Servings: 1 pound cake, 4-5
Cooking Time: Approx 1 hr
Dry Ingredients –
- 1 cup all purpose flour (maida)
- 1 tsp baking powder
- 1/2 tsp tsp baking soda
- 1/2 tsp cardamom powder (elaichi)
Wet Ingredients –
- 1 cup condensed milk (approx 200 gm)
- 4 tbsp unsalted butter (melted and at room temperature)
- 1/2 cup milk (at room temperature)
- 1/4 tsp saffron (optional)
- 1/2 cup grated mawa/khoya (unsweetened)
- 1 tbsp pistachio chopped
- 2 tbsp cashew pieces
- 1 tbsp oil/ butter for greasing the cake pan
- 1 tbsp all purpose flour for dusting the cake pan
Take all purpose flour in a deep bowl and add baking powder, baking soda and cardamom powder in it.
Mix all the ingredients nicely. Our dry ingredients are ready.
In another bowl take condensed milk and add melted butter in it. Mix condensed milk and butter till they are incorporated completely.
Now add milk and mix it nicely. Finally add saffron and stir it in the wet ingredients. Our wet ingredients are ready.
Now add the dry ingredients in wet ingredients in batches and mix it. Just mix the ingredients, do not over beat it. There should not be any lumps in the batter. If the batter is too thick then add 2-3 tbsp milk in it.
When the batter is ready, finally add grated mawa/ khoya in it and mix it gently in the batter. Do not over mix it. We add mawa/ khoya at the end so that we get little chunks of mawa while eating the cake and it gets more delicious.
Pre heat oven for about 10 minutes at 180 degree celsius or 350 degree fahrenheit. Prepare a cake pan (you can use any pan of your choice,I have used a round cake pan) by greasing and dusting with flour nicely.Pour the batter in the cake pan and tap it well. We tap the tin after pouring the batter so that if there is any air bubbles in the batter,it will escape.
Now top the cake with pistachio and cashew pieces (you can also add almond flakes) nicely. Now bake the cake for about 30-35 minutes. After 25 minutes check the cake by inserting a clean knife or tooth pick at multiple places and if it comes out clean this means cake has been baked properly.If not then bake it more for about 5 minutes and then check it again.
When cake has been baked completely, take it out from the oven safely and let it cool for about 10 mins in the pan and then unmould it on the wire rack and let it cool completely.
Now you can cut it and serve with hot tea or coffee or as it is. This is a perfect tea cake. This cake is super delicious and trust me friends it is irresistible. You just can’t have one. Store this cake in an air tight container and it is good for 4-5 days. Do try this friends and please let me know how you like it. Enjoy !!
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