Mawa Cake Recipe (Eggless) | Parsi Mava Cake | How to make eggless parsi mawa cake with step by step instructions

Soft, moist with delicate crumb Mawa Cake Recipe (Eggless) | Parsi Mava Cake is a rich, buttery and delicious cake made with Homemade Instant Mawa/khoya , all purpose flour, butter, milk and Homemade Condensed milk recipe .

In addition to that, it’s delicately flavoured with cardamom and topped with crunch of slivered nuts like pistachios and almonds. So this cake fits the bill perfectly to make during special occasions and festival celebrations.

If you are looking for more egg free bakes, do check out the following on the blog-

Vanilla sponge cake

Easy 5 minutes Christmas fruit cake

Banana Chocolate cake

Mango semolina cake

Wholewheat oats cake

Banana chocolate mug cake

Sweet potato brownies

Wholewheat chocolate brownies

Vegan Avocado pistachios cake

What is Mawa in Mawa Cake Recipe (Eggless) | Parsi Mava Cake

Mawa also known as khoya or mava is basically dried milk solids. This is achieved by reducing the milk for few hours until it’s thickened and only milk solids remain in the pan.

To make this cake you can use homemade khoya like I have or can use store bought.

Using this homemade mawa few days ago I made Mathura ke pede but there was some leftover in the freezer. So when I saw this recipe, which was on my wish list to bake, I gave it a go.

The list of Ingredients to make Mawa Cake Recipe (Eggless) | Parsi Mava Cake

Maida/All purpose Flour  works perfectly in baking which forms the base of this cake. You may use whole wheat flour also but the cake may turn out dense.

Mawa/Khoya brings a richness and the unique Indian flavour of this cake. Here i have used Homemade Instant Mawa/khoya to make this recipe, but you can use same amount of store bought mawa as well.

Sweetened Condensed milk the thick syrup contributes to add richness and sweetness to the cake. It works as a egg replacer too.

Sugar We will use a small amount of sugar as condensed milk is already sweet. Caster sugar or powdered sugar works well.

Butter or salted butter, or ghee (clarified butter) can be used in this recipe.

Cardamom/Elaichi provides a beautiful aroma and flavour to this cake. Don’t skip it.

Nuts – Slivered or chopped nuts add that perfect crunch

Now that we have covered the main ingredients for this recipe, here is the detailed written recipe for you.

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Mawa Cake Recipe (Eggless) | Parsi Mava Cake

Soft, moist with delicate crumb Mawa Cake Recipe (Eggless) | Parsi Mava Cake is a rich, buttery and delicious cake made with Homemade Instant Mawa/khoya , all purpose flour, butter, milk and Homemade Condensed milk recipe .

Prep Time15 minutes mins

Cook Time45 minutes mins

Course: Dessert, Cakes

Cuisine: Indian, Parsi

Keyword: eggless mawa cake, mava cake, parsi mawa cake

Servings: 7 Inch round cake

Author: Lata Lala

Ingredients

Dry ingredients

• 1 cup 120 grams All Purpose Flour (Maida)
• 1/2 tsp Cardamom Powder
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda

Wet ingredients

• 1/4 cup 60 grams Butter
• 3 tbsp 33 grams - Castor Sugar
• 200 gram- Condensed Milk sweetened
• 1/2 cup 60 grams grated - Instant Mawa khoya (sweetened)
• 6-8 Saffron strands
• 1/3 cup+3 tsp add as required Milk
• A pinch Salt
• 1/3 cup Chopped Pistachios & Almonds

Instructions

• To begin with prepare a baking pan by brushing oil all over. Line it with parchment paper. Keep aside.
• Preheat the oven 170° C for 10 minutes.
• In a bowl sieve twice the dry ingredients i.e maida/all purpose flour, baking soda, baking powder and salt. Keep it aside.
• In another mixing bowl put butter, sugar, condensed milk and  Cardamom powder.
• Beat it with a whisk until it's texture turns light. Now add saffron strands and fold them gently.
• Next, add grated mawa/khoya and gently fold it. Don't over mix this.
• Now add dry ingredients in 4 batches in small quantity to this wet mixture. Gently fold it using cut and fold method.
• Next add the required amount of milk and adjust the batter consistency.
• Now pour this batter in lined cake mould, tap it twice. Spread slivered pistachios and almonds over it.
• Bake this in Pre-heated oven first at 170'c for 30-35 minutes.
• Once done, let it cool down a bit n then de mould it n slice it evenly. Serve it Tea/ Coffee.

Notes

1. All the ingredients used to make cake should be at room temperature.

2. If you are using frozen khoya/mawa, make sure to bring it at room temperature and grate it before adding in the cake batter.

3. If using unsalted butter then you can add a pinch of salt, otherwise there is no need to add salt.

Step by step instructions and pictorial presentation to make Mawa Cake Recipe (Eggless) | Parsi Mava Cake

Measuring Cup Used:

1 cup = 250ml,

1/2 cup=120 ml,

1/3 cup=80 ml,

1/4 cup= 60 ml

To begin with prepare a 7 inches round aluminium baking pan by brushing oil all over. Line it with parchment paper. Keep aside.

Preheat the oven 170° C for 10 minutes.

In a bowl sieve twice the dry ingredients i.e maida/all purpose flour, baking soda, baking powder and salt. Keep it aside.

In another mixing bowl put butter, sugar, condensed milk and  Cardamom powder.

Beat it with a whisk until it’s texture turns light. Now add saffron strands and fold them gently.

Next, add grated mawa/khoya and gently fold it. Don’t over mix this.

Now add dry ingredients in 4 batches in small quantity to this wet mixture. Gently fold it using cut and fold method.

Next add the required amount of milk and adjust the batter consistency.

Now pour this batter in lined cake mould, tap it twice. Spread slivered pistachios and almonds over it.

Bake this in Pre-heated oven first at 170’c for 30-35 minutes.

Once done, let it cool down a bit n then de mould it n slice it evenly. Serve it Tea/ Coffee.

Notes:

1. All the ingredients used to make cake should be at room temperature.

2. If you are using frozen khoya/mawa, make sure to bring it at room temperature and grate it before adding in the cake batter.

3. If using unsalted butter then you can add a pinch of salt, otherwise there is no need to add salt.

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