Mawa Cake Recipe: Mawa cake is a popular cake recipe made with mawa or khoya, filled with mawa flavor and topped with dry fruits. It is commonly enjoyed as a snack with evening tea or as a morning breakfast. This cake is satisfying with a mild sweetness and pairs perfectly with a cup of tea or coffee.
While I don’t usually make mawa cake frequently and tend to opt for other popular cake recipes for special occasions, I’ve received numerous requests to share this unique cake recipe, which is typically enjoyed as a snack with evening tea. For this recipe, I’ve used the same cake base as any other cake, but with the addition of mawa or khoya to the batter. Adding mawa to the cake batter makes a significant difference as it not only enhances the flavor and taste but also makes the cake very soft and spongy. The Parsi community often adds egg yolk to this cake, which makes it ultra-soft, but I’ve skipped that and managed with curd, baking soda, and baking powder.
Here are some easy tips and suggestions to ensure a perfect and soft mawa cake. Firstly, I’ve prepared instant homemade mawa and crumbled it before adding it to the cake batter. Alternatively, you can grate store-bought mawa. For a richer khova cake, you can add 2 tbsp of cream along with milk. Additionally, cardamom powder enhances the flavor, but you can skip it if you prefer or replace it with vanilla extract.
Mawa Cake Recipe Ingredients:
For mawa / khova (100 grams):
- 1 teaspoon butter
- 1/4 cup milk
- 1/2 cup milk powder
- For cake batter:
- 1/2 cup (120 grams) butter
- 1 cup (150 grams) powdered sugar
- 1 1/2 cups (240 grams) all-purpose flour (maida)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup (60 milliliters) fresh curd / yogurt
- 3/4 cup (190 milliliters) milk
- 1/4 teaspoon cardamom powder
- 3 tablespoons chopped cashews and almonds
Mawa Cake Recipe Instructions:
- Firstly, take 1/2 cup (120 grams) butter and 1 cup (150 grams) powdered sugar. Beat until smooth and fluffy.
- Sieve 1 1/2 cups (240 grams) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon baking soda. Mix well using the cut and fold method.
- Now add 1/4 cup (60 milliliters) curd and 3/4 cup (190 milliliters) milk. Mix well using the cut and fold method.
- Crumble the prepared mawa and add it to the cake batter.
- Bake the cake at 180 degrees Celsius (356 degrees Fahrenheit) for 60 minutes.
- Finally, serve the eggless mawa cake or refrigerate and enjoy it for up to a week.
Conclusion:
Mawa Cake Recipe is a delightful treat enjoyed by many as a snack or dessert. Its unique flavor, soft texture, and rich aroma make it a favorite among cake enthusiasts. With the right ingredients and techniques, you can easily prepare this delicious cake at home and enjoy it with your favorite beverage or as a sweet indulgence any time of the day.
FAQs about Mawa Cake Recipe
What is mawa cake?
Mawa cake is a popular cake recipe made with mawa or khoya, filled with mawa flavor and topped with dry fruits. It is commonly enjoyed as a snack with evening tea or as a morning breakfast. This cake has a satisfying mild sweetness and pairs perfectly with a cup of tea or coffee.
How is mawa cake different from other cakes?
Unlike traditional cakes, mawa cake contains mawa or khoya in its batter, which gives it a unique flavor and texture. Additionally, mawa cake is typically softer and spongier compared to regular cakes, making it a favorite among cake enthusiasts.
What is the role of mawa in mawa cake?
Mawa, also known as khoya, adds richness, flavor, and moisture to the cake. It enhances the taste and texture, giving the cake a soft and spongy consistency. The mawa also contributes to the unique aroma and richness of the cake, making it a delightful treat.
Can I make mawa cake without eggs?
Yes, you can make mawa cake without eggs by using alternatives such as curd, baking soda, and baking powder, as mentioned in the recipe. These ingredients help in achieving the desired texture and softness without the need for eggs.
How long does mawa cake stay fresh?
When stored in an airtight container, mawa cake can stay fresh for up to a week at room temperature. You can also refrigerate the cake to extend its shelf life. However, it is best enjoyed fresh or within a few days of baking for optimal taste and texture.
