Mawa Cake { Eggless Iyengar Bakery Style Mawa Cake }

My Iyengar bakery style Mawa Cake is super delicious & super soft.



Apart from being egg less it’s a super soft cake. My house was filled with the lovely aroma from cardamom and the cooked mawa. Pure bliss!!!

So if you don’t know what’s mawa- mawa is simply khoya or dry milk or a solid mass that you get after evaporating milk.

To make 250 gm of mawa you need about 2 liters of milk. My mawa is store bought.


Directions to make Mawa Cake-


50 gm butter

4 tbsp ghee

1 cup mawa/khoya/evaporated milk solids

3/4 cup milk

2 tbsp fresh cream

1 cup granulated sugar

1&1/2 cup All purpose flour/Maida

1/2 tsp baking powder

1/4 tsp baking soda

3 cardamom pods crushed

Few cashews chopped to top on the cake


Preheat the oven at 180°C for 15 mins.

Make sure all the ingredients are ready & at room temperature before you pre heat the oven and start making the cake.

Grate the mawa as it makes it easier to mix.

In a bowl mix ghee, butter & sugar. Use a whisk and mix till it’s creamy.

Now mix the mawa.

Then add the cream and milk. Mix all this till you get a creamy but smooth consistency.

Mix all purpose flour/ Maida, baking powder, baking soda and crushed cardamom pods.

Now mix the mawa mix to flour mix. This should make a smooth batter. Avoid over mixing.

You can either use a 8 inch round or square tin. I have used a loaf tin that I have grease with butter.

Pour the batter and tap it well to distribute the batter evenly. Top with the chopped cashews.

Bake for 55-60 mins until the skewer comes out clean when inserted in the middle.


  • When cake is baked I left it as it is for an hour. It helps to demould. If you try to take out cake when it’s warm it will break.
  • As you can see my cake has browned a lot but if you don’t want that you can cover your cake with tin foil for the last 20 mins of bake.
  • Using a parchment paper at the bottom of the tin was really helpful to take the cake out of tin.
  • As you see my cake has sunk a little in the middle. It’s a heavy cake so that was inevitable. Haven’t yet tried in a round tin so can’t share about that.
  • You can replace the Maida with Atta but the texture will be affected; but the taste will not.
  • This cake keeps well in refrigerator for about 2 weeks.




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