Mawa Cake Recipe
Mawa cake is a rich and delicious indian cake prepared with mawa(milk solids). It is buttery, not overly sweet and is quite moist. The cake batter is mixed with mawa (milk solids), scented with green cardamom and studded with pistachios & almonds, this cake tastes just like mithai (indian sweet).
Equipment
- Hand or Stand Mixer
Ingredients
- 100 g (7 tablespoon) unsalted butter softened
- 120 g (1 cup) granulated sugar
- 110 g (½ cup) mawa grated, see notes on how to use milk powder
- 1 teaspoon green cardamom powder
- 2 large eggs room temperature
- 160 g (1+¼ cup) all purpose flour
- ½ teaspoon baking powder
- 7 tablespoon whole milk
- ⅓ cup raw pistachios coarsely chopped (optional)
- 2 tablespoon almonds sliced
Instructions
- Preheat oven to 350F and position a rack in the middle of your oven.
- Lighty spray or brush your cake pan with melted butter. Line the bottom of the cake pan with parchment. I used 8 inch springform pan, but you can use a regular cake pan, loaf tin or cupcake pan.
- In a large bowl, add the flour, baking powder and cardamom. Stir together nicely. Set aside.
- In another bowl, using hand mixer cream together the butter and sugar till pale and fluffy. Takes about 2-3 minutes. Don't over cream.
- Add the mawa and beat together with butter and sugar until fluffy. About 1 minute.
- Lower the speed.Add one egg at a time and incorporate.
- With the mixer still on low, add the flour mix and the milk and beat for 30-45 seconds. Then stop the mixer. Using a soft spatula, gently combine together the batter very well using a fold and cut action until smooth.
- Fold in th pistachios .
- Transfer the batter to the prepared cake pan and smoothen out the top using a spatula. Add the sliced almonds on top (if using)
- Bake for 28-35 minutes or until a skewer inserted in the center comes out clean. You can start checking at 26 minutes.
- Once baked, pull the cake out of oven and let the cool in the cake pan for 15 minutes. The cake will pull itself out of the edges else run a sharp knife all around and transfer the cake to a wire cooling rack.
- Slice and serve. You can serve with hot tea or with a dollop of whipped cream.
Video
Notes
- Use room temperature ingredients (like butter, milk, mawa) when making the cake.
- Once you add the flour, fold very gently or use beater at on slow speed.
- I recommend serving it slightly warm. Its really delicious.
- You can substitute whole milk with 2 percent milk.
- Serve with whipped cream and fresh fruit for a perfect dessert.
- You can replace green cardamom with vanilla, orange blossom, nutmeg, rose essence, saffron or with thandai masala.
- You can substitute mawa with milk powder in equal quantity. Use whole milk powder. Use 110 g milk powder and 8 tablespoon milk in that case. I like using Nido brand, it is easily available in american or indian stores. Do not use non fat or skim-milk milk powder.
- To make eggless mawa cake, simply use ½ cup full fat yogurt instead of eggs.
- Make It Nut free- You can skip all the nuts in the recipe for a nut free version.Fold tutti-fruitti instead if you wish.
- You can turn this recipe into individual cupcakes, loaf cake or mawa mini cakes.
- a soft spatula, gently combine together the batter very well using a fold and cut action until smooth.
- awa mini cakes.
Nutrition
Calories: 274kcalCarbohydrates: 29gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 62mgSodium: 71mgPotassium: 108mgFiber: 1gSugar: 13gVitamin A: 388IUVitamin C: 1mgCalcium: 121mgIron: 1mg
Tried this recipe?Let us know how it was!