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 .
Servings 7 Inch round cake
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.