Mawa Cake is a rich, moist and delicious tea time cake made using Mawa/Khoya, flavoured with cardamom, and saffron and topped with a generous amount of nuts. The buttery texture and rich flavour from mawa with a perfect balance of sweetness make this cake an enjoyable treat for people of all age groups.
I am a huge fan of teatime cakes over those cream-laden cakes. The satisfaction of eating those flavourful, tea-time cakes with a hot cup of tea in the evenings is absolute bliss. How many of you agree with me?
The first time I tried making a mawa cake was 4 years ago. That was the time when I was pretty new to Canada and spotted mawa in a local Indian Grocery Store. The moment I saw it, I knew I had to buy it and try some new recipes. The same week, a friend of mine visited me after many years and wanted to taste a cake baked by me. I made a delicious mawa cake and we all loved it though it was not the most perfect one.
Over the years I have made mawa cake many times. With and without egg. It has turned out dry, dense, too sweet, and too crumbly. I have attempted to make an egg-free version and tried many egg substitutes. Once, I even tried using homemade mawa.
I finally got quite good results with the recipe I am sharing here. Huge thanks to my husband who always shares his honest feedback with me when I try new recipes. This time when I made this mawa cake, my kids went a bit crazy and topped the cake with tons of nuts. We loved it but you can always reduce the nuts or even omit them.
This Mawa Cake uses easily available ingredients. Apart from using Khoya, this cake is flavoured with dried rose petals, saffron, nuts and cardamom. The aroma that lingers around the kitchen while baking this mawa cake can’t be explained in words. Also, the texture and taste are irresistible. You need to make this flavour-filled cake to experience it. Do give it a try and I am sure you will enjoy every bite of the cake.
What is Mawa
Mawa is also known as Khoya. It is nothing but evaporated milk solids. Milk is reduced to get those milk solids. It is a common ingredient in many Indian Sweets. I love making Gulab Jamun using Mawa.
For this recipe, you can make mawa at home or buy it from a shop. It takes a really long time to make mawa at home using the traditional method. I hardly have the time or patience for it. So, I opt to use store-bought mawa. It is easily available in Indian Stores near my house. Mawa is generally found in the freezer section. We can thaw and use it when needed.
If you are unable to buy mawa from a shop, you can also make Instant Mawa using milk powder. There are numerous recipes available online.
Why you will love this recipe
This is a beginner-friendly recipe. Uses simple ingredients and an easy method.
Not too sweet and is perfect as a tea-time cake.
Tastes great without any need for frosting.
This is a versatile recipe. You can make muffins, and loaf cakes out of the same recipe.
Dry Ingredients – All Purpose Flour, Cardamom Powder, Salt, Baking Powder, Baking Soda.
Wet Ingredients – Butter, Eggs, Milk, Sugar
Other Ingredients – Grated Mawa, Chopped Nuts, Saffron Strands, Dried Rose Petals
How to make Mawa Cake
If using store-bought mawa , grate, thaw and keep it ready. Preheat oven to 350F.
In a bowl, sift together all-purpose flour, cardamom powder, salt, baking powder, and baking soda. Whisk them together and keep them aside.
Add butter and sugar to a bowl. Using a stand mixer or hand mixer attachment, beat till well combined. Add eggs and beat again till creamy. Now add the grated mawa, and mix well.
Add milk and gently whisk until combined. Sift the dry ingredients & saffron strands little by little and gently combine the batter.
Transfer the mixture to a greased baking pan. Top with finely chopped nuts and dried rose petals if desired.
Bake at 350F for 35-40 minutes or until a toothpick inserted in the cake comes out clean. Transfer the cake to a wire rack and let it cool completely to room temperature. Slice and serve the mawa cake with a cup of tea.
Other Cake recipes that you may like
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Mawa Cake Recipe
- 1 & 1/4 cups All Purpose Flour
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Cardamom Powder
- Saffron Strands a few
- 2 Eggs at room temperature
- 1/4 cup Unsalted Butter around 50 grams, at room temperature
- 3/4 cup Sugar
- 1/2 cup Mawa grated
- 1/2 cup Milk at room temperature
- Chopped Nuts ( Silvered Almonds, Cashews, Pistachios) as needed
- 2 tsp Dried Rose Petals
- If using store-bought frozen mawa, grate and thaw at room temperature.
- Preheat oven to 350F, grease & dust an 8-inch or 7-inch baking pan.
- In a bowl, sift together all-purpose flour, cardamom powder, baking powder, baking soda, saffron strands and salt. Mix together and keep them aside.
- Add butter and sugar to a bowl. Using a stand mixer or hand mixer attachment, beat till well combined. Add eggs and beat again till creamy. Now add the grated mawa, and mix well.
- Add milk and gently whisk until combined. Sift in the dry ingredients little by little and gently fold in. Combine using cut and fold method until you get a smooth batter.
- Transfer the mixture to a greased baking pan. Top with finely chopped nuts and dried rose petals if desired.
- Bake at 350F for 35-40 minutes or until a toothpick inserted in the cake comes out clean.
- Transfer the cake to a wire rack and let it cool completely to room temperature. Slice and serve the mawa cake with a cup of tea.