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 of 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?
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The first time I tried making a mawa cake was four years ago. That was when I was pretty new to Canada and spotted mawa in a local Indian Grocery Store. I knew I had to buy it and try some new recipes when I saw it. The same week, a friend visited me after many years and wanted to taste a cake I had baked. I made a delicious mawa cake, and we all loved it, though it was not perfect.
Over the years, I have often made mawa cake with eggs, with and without. It has turned out dry, dense, too sweet, and too crumbly. I have attempted to make an egg-free version with condensed milk 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. Thanks to my husband, who always shares honest feedback with me when I try new recipes. When I made this mawa cake this time, my kids went a bit crazy and topped the cake with tons of nuts. We loved it, but you can always reduce or omit the nuts.
This Mawa Cake uses readily available ingredients. Apart from using Khoya, it 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 or Khoa. 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.
You can make mawa at home or buy it from a shop for this recipe. It takes a 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 readily 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.
It’s not too sweet and is perfect as a tea-time cake.
It tastes great without any need for frosting.
This is a versatile recipe. You can make muffins, and loaf cakes out of the same recipe.
Ingredients required
Dry Ingredients – All Purpose Flour, Cardamom Powder, Salt, Baking Powder, Baking Soda.
Wet Ingredients – Butter, Eggs, Milk, Sugar
Other Ingredients – Unsweetened & 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.
Sift together all-purpose flour, cardamom powder, salt, baking powder, and baking soda in a bowl. Whisk them together and keep them aside.
Add butter and sugar to a bowl. Using a stand mixer or hand mixer attachment, beat until well combined. Add eggs and beat again until 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. If desired, top with finely chopped nuts and dried rose petals.
Bake at 350F for 35-40 minutes or until a toothpick inserted in the cake comes out clean. Transfer the Parsi mawa 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
Eggless Rasmalai Tres Leches Cake
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Recipe Card
Mawa Cake Recipe
Ingredients
- 1 & ¼ cups All Purpose Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Cardamom Powder
- Saffron Strands a few
- 2 Eggs at room temperature
- ¼ cup Unsalted Butter around 50 grams, at room temperature
- ¾ cup Sugar
- ½ cup Mawa grated
- ½ cup Milk at room temperature
- Chopped Nuts ( Silvered Almonds, Cashews, Pistachios) as needed
- 2 teaspoon Dried Rose Petals
Instructions
- 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.