Mawa cake recipe – absolutely delicious Iranian style eggless cake made basically with mawa and ghee.
It is a popular Parsi style cake. I didn’t know about the mawa before I visited Pune. I first bought it from a famous Iyenger bakery very near to my place and I really liked this Indian style mawa cake. This cake is also known as cardamom cake.
Don’t forget to check other eggless cakes available on blog.
2. Eggless healthy almond cookies
3. Eggless nutella stuffed cookies
I love to have both traditional Indian sweets and western desserts and this cake is pure Indian style cake, a perfect fusion of Indian and western dessert style. Mawa used in this cake makes it entirely different from others.
The store bought cake I had was made using eggs. I tried it at home without eggs and it was a successful attempt. Then I made it a number of times as my family loves it to have.
The texture of this cake is so fluffy that no one could guess that it is egg free cake.
Few points I would like to mention before you try.
1. I have used 50 % butter and 50 % ghee instead of only butter because I wanted aroma of ghee in my recipe. It was successful and if you will try this method you will also be able to differentiate the taste of this cake from bakery ones.
2. I have done all mixing with whisk and texture was fluffy so no machine is required.
3. The most important thing to keep an eye on is the consistency. Match the thick dropping consistency shown in pictures below.
Let’s see the recipe now
Ingredients
50 grams butter
1 cup granulated sugar
4 tablespoons or 50 grams ghee
1 cup khoya (grated)
1 1/2 all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
A pinch of salt
3 cardamom pods (crushed)
3/4 cup milk
2 tablespoon cream
Few cashew nuts for garnishing
Step by step mawa cake recipe
Step 1. Preheat oven for 15 minutes. In a mixing bowl add ghee, butter and sugar. Mix it with hand whisk.
Step 2. Add grated mawa and mix.
Mix it till it reaches to smooth consistency.
Then add cream and milk. Whisk again to get smooth consistency.
Step 3. Sieve all purpose flour, baking soda, salt, baking powder and crushed cardamom.
Step 4. Whisk again. Check that pouring and thick consistency.
Step 5: Grease a 8 inch round baking dish. Add 1 tablespoon flour and distribute it evenly to coat the grease. Discard the left over flour. Pour the cake batter.
Step 6. Level the batter by smack down to the counter twice or thrice. Garnish with cashew nuts.
Step 7. Bake at 180 degree celsius for 60 minutes or till the wooden skewer comes out clean.
Note – Cover the top of cake with a aluminium sheet or hard card board to avoid extra brown top or hard top.
Recipe card – Mawa cake recipe
- 50 grams butter
- 1 cup granulated sugar
- 4 tablespoons or 50 grams ghee
- 1 cup khoya grated
- 1 1/2 all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
- 3 cardamom pods crushed
- 3/4 cup milk
- 2 tablespoon cream
- Few cashew nuts for garnishing
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Preheat oven for 15 minutes. In a mixing bowl add ghee, butter and sugar. Mix it with hand whisk.
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Add grated mawa and mix.
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Mix it till it reaches to smooth consistency.
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Then add cream and milk. Whisk again to get smooth consistency.
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Sieve all purpose flour, baking soda, salt, baking powder and crushed cardamom.
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Whisk again. Check that pouring and thick consistency.
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Grease a 8 inch round baking dish. Add 1 tablespoon flour and distribute it evenly to coat the grease. Discard the left over flour. Pour the cake batter.
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Level the batter by smack down to the counter twice or thrice. Garnish with cashew nuts.
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Bake at 180 degree celsius for 60 minutes or till the wooden skewer comes out clean.
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