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.
Other cakes famous among my readers⬇⬇
Pin it here for later⬇
If you like this recipe please like & share it and leave your valuable comments. You can follow my Facebook page to join me in my food journey. If you wish to replicate this recipe please link back to this post.
You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.
This post contains affiliate links, if you choose to buy anything by clicking on it will help me earn a small commission at no extra cost to you.
Share this post if you like it.⤵