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There’s something about Parsi desserts that spell comfort. Despite the layers of milk, nuts and cream, in between the layers of richness lies skilful cooking and understanding of ingredients that makes these desserts so balanced. Lagan nu custard, Doodh Pak, Malai Na Khaaja are fine examples. If you visit some of these old-time Parsi bakeries, you should also try their Mawa cake. The tempting dessert is devoid of all the modern pomp and frills, you won’t find any chocolate tempering or unicorn sprinkles on top of this modest cake. But one bite in, and you cannot not venture for another piece of this dense, creamy goodness.
Mawa or Khoya is a milk by product that is used to add a rich depth to various desserts like gajar ka halwa, ladoos etc. Mawa takes centerstage in this cake, and you can imagine the sheer magic. Once you mix Mawa with cream, curd, butter, sugar and flour, you know you are in for a special treat.
We dug out a special Mawa cake recipe from Vivanta, New Delhi, Dwarka. The USP of this cake is that it is slightly edgier with addition of rose petals and rabri, you can eliminate elements that are not desirable.
So without further ado, let’s get started with the recipe by Chef Rahul Chahar, Pastry Chef - Vivanta New Delhi, Dwarka.
Ingredients
Butter- 500 gms
Sugar- 600 gms
Egg Yolk- 215 gms
Flour- 450 gms
Salt- 1 gms
Mawa- 250 gms
Heavy Cream- 215 gms
Yoghurt- 215 gms
Baking Soda- 5 gms
Baking powder- 5 gms
Rabri- 50 gms
Dry rose petals- 20 gm
Method:
1. In a mixing bowl add flour, baking powder, soda, softened butter, castor sugar and mix gently.
2. Now very gradually, add cream, curd and mix again for 2-3 minutes at slow speed.
3. Next add the yolks and mix gently.
4. Finally, add Mawa to the mix.
5. Add the batter in baking moulds and bake at 170C for 25-30minutes.
6. Once baked, slather it over with Rabri
7. Garnish with rose petals, or seasonal fruits.
