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eggless mawa cake
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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


  • 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


  • 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.


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