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    Home » Desserts » Cakes & biscuits

    Eggless Mawa Cake

    Nov 26, 2019 · Leave a Comment

    20 shares
    Jump to Recipe

    Cake brings a smile to every child's face. People of all ages tend to melt on its sight. You might see a child awaken in them. A fresh baked one has a wonderful aroma. Mawa cake is the best when you want a fresh start of the day. Parsi Mawa cake is with eggs, however this is an eggless version.It is slightly dense and filling. Perfect slice with tea. You can make instant mawa at home or use one from the dairy

     

    mawa cake
    Jump to:
    • How to make mawa cake?
    • Storage
    • Need more mawa recipes?
    • Mawa Cake

    Ingredients

    • 400 ml condensed milk
    • 200 gm mawa/khoya
    • 200 ml milk
    • 50 gm unsalted butter melt before measuring
    • A pinch of salt
    • 1 ½ cups plain flour
    • ½ cup wholemeal aata
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 2 green cardamoms peeled and powdered
    • a generous pinch of saffron soaked in 2 tbsp. warm milk

    How to make mawa cake?

    1. Mix butter with grated mawa.
    eggless mawa cake step 1

    2. Add milk and condensed milk and whisk well.

    eggless mawa cake step 2

    3. Sift flour and add all the remaining ingredients. Fold well.

    eggless mawa cake step3

    4. Pour into a greased baking containers.

    eggless mawa cake step 4

    5. Bake for 40-50 mins in a preheated oven at 170 deg C. Let it cool once done. Turn upside down to unmould the cake and cut into slices of desired width.

    homemade eggless mava cake

    Storage

    Store it in refrigerator for 3-4 days.

    Need more mawa recipes?

    • Chocolate Modak
    • Til mawa barfi | Til khoya barfi | Sesame barfi
    • Bhugal mawa- milk cake
    • Instant mawa | instant khoya using milk powder
    • Eggless Chocolate strawberry cake
    eggless mawa cake
    Print Recipe
    4.50 from 4 votes

    Mawa Cake

    Mawa cake is a great tea-time companion.
    Prep Time20 mins
    Cook Time50 mins
    Course: Desserts
    Cuisine: Indian
    Keyword: mava cake, mawa cake
    Servings: 8
    Author: bhavana bhatia

    Ingredients

    • 400 ml condensed milk
    • 200 gm mawa/khoya
    • 200 ml milk
    • 50 gm unsalted butter melt before measuring
    • A pinch of salt
    • 1 ½ cups plain flour
    • ½ cup wholemeal aata
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 2 green cardamoms peeled and powdered
    • a generous pinch of saffron soaked in 2 tbsp. warm milk

    Instructions

    • Preheat the oven to 180 C / 350 F. Grease a 6 inches cake pan with some butter.
    • Grate the mawa and mix into the melted butter.
    • Add the milk,condensed milk and whisk till smooth with a wire whisk.
    • Sift the flour after adding baking powder &baking soda (and salt if using).
    • Add the sifted flour-baking powder into the mava-butter-milk mixture and fold in gently, the mixture should resemble fritters or pakora batter in consistency, if required add more milk/flour to achieve the consistency.
    • Add the powdered cardamoms and stir gently.
    • Pour into the prepared cake pan and bake for 40-50 minutes(at 170 degree C) or till a knife tip comes out clean.
    • Let it cool completely and turn the pan upside down on a large plate and tap slightly on the bottom of the pan to unmould the cake.
    • Cut into wedges or squares as desired.

    Notes

    Note:Do note that the baking time changes if you use a cake pan of another size

    My childhood nostalgia

    This is also a beautiful memory of my childhood in Vizag. I have spent many evenings having mava cake. Small yummy cupcake full of goodness.Freshly delivered by a man who would travel from a local bakery every evening. This guy came all the way on a cycle with fresh goodies on both sides in a basket. There was fresh bread, buns, cake, muffins and biscuits. Basically a delight for all kids. I still remember his cream bun. White bun shaped like a hot dog filled with fresh cream and a hint of strawberry jam .Thus getting a sweet pink hue in the middle. Life was simpler back then. Local bakers fulfilled our desire of tea time snacks occasionally. Who knew any restaurant brands existed too? Local was good enough!

    His sight till date brings a smile to my face whenever I visit my hometown. Sweet nostalgia always fills your heart with love when you remember a childhood delicacy. Do you have a special foodie memory?  Do share with us.

     

     

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    Hi,I am Bhavana & this is my wonderland of recipes.I have been in IT for 15+ years have always loved writing.My husband Gaurav & I,love to cook, click & host people

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