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-
Ingredients:
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
Method:
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.
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- 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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