Mawa Cake Recipe
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.
Ingredients
- 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
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.
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