Cake brings a smile to every child's face. People of all ages tend to melt on its sight. It is love at first bite! You might see a child awaken in them. A fresh baked one has a wonderful aroma and is perfect with a cup of chai. Classic Mawa cake is the best option when you want a fresh start of the day. Parsi Mawa cake is made with eggs, however the below recipe is of an eggless cake. It is slightly dense and filling.You will find many packets of this eggless cake in many big Indian grocery stores too. However, you can make it at home using instant homemade mawa or use fresh mawa from the dairy.
Usually, people relate mawa or khoya with a plethora of Indian sweets like peda, khoya gulab jamun and milk cake. However, mawa cake is a wonderful addition to Indian sweet recipes. This delicious Indian cake is perfect tea time cake like plum cake. It has rich taste and the flavor stays with you for a long time.
Travel tip: You must try suji cake at Iyengar bakery. Brun maska of an Irani cafes and mawa cake of Parsi bakeries. Irani restaurants are famous for their chai and bun maska and it happens to be one of my favorite memories of Bandra, Mumbai. Soda bottle opener wala and b. merwan are great brands for traditional fare. Irani and parsi community have preserved their traditions and food with lot of love. I guess much like the Sindhi community, you do hold on to your food memories more once the land you owned is lost forever. Next time, eat local and visit your Irani bakeries and Parsi cafe too. It will help preserve recipes for the future.
- condensed milk
- fresh mawa/ fresh khoya
- whole milk / full-fat milk
- 50 gm unsalted butter melt before measuring
- A pinch of salt
- plain flour / all purpose flour
- whole wheat flour
- baking powder
- baking soda
- 2 green cardamoms peeled and powdered
- a generous pinch of saffron soaked in 2 tbsp. warm milk
refer to recipe card for details
How to make mawa cake?
- Mix butter with grated mawa.
2. Add milk and condensed milk and whisk well.
3. Sift flour and add all the remaining ingredients. Fold well.
4. Pour the cake batter into a greased baking containers.
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.
You can use store-bought mawa for this recipe. Add little milk if mawa is too dense to ensure cake has a flowing consistency, else you will end up with a dry cake.
You can garnish it with slivered almonds and rose petals optionally. You can also make it into small mawa cupcakes for bento boxes for tiny tummies
Store it in an airtight container in refrigerator for 3-4 days.
Need more mawa recipes?
Eggless mawa cake recipe
- stand mixer / hand mixer
- cake pan
- fan-forced oven
- 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 cardamom powder 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.
My childhood nostalgia
This is also a beautiful memory of my childhood in Vizag. I have spent many evenings having moist mava cake. Small eggless cake 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. 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 ? 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.