By Ujjainee Roy
March 14, 2024
Want a light go-to summer dessert? Mawa cakes should be your pick! This Parsi favourite is a moist and rich cake made with mawa along with other ingredients like flour, sugar, and butter. This cake has a unique flavor profile, combining the richness of mawa with the subtle sweetness of cardamom and saffron. Let's look at the recipe!
– 1 cup mawa (khoya), crumbled – 1 cup all-purpose flour – 3/4 cup granulated sugar – 1/2 cup unsalted butter, softened – 1/2 cup milk – 2 eggs – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon ground cardamom – A pinch of saffron strands – Chopped nuts for garnish
If you're using store-bought mawa, crumble it and set it aside. If you're making mawa at home, simmer milk in a heavy-bottomed pan until it reduces to a thick consistency. Stir constantly to prevent burning. Once it solidifies, let it cool and crumble it.
Preheat your oven to 350°F (180°C). Grease and flour a cake pan or line it with parchment paper. In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add eggs, one at a time, and beat well after each addition.
Add crumbled mawa to the mixture and mix until well combined. In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and ground cardamom.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until smooth. Be careful not to overmix. Crush saffron strands and add them to the batter for a subtle flavor and aroma.
Pour the batter into the prepared cake pan and spread it evenly. Sprinkle chopped nuts like almonds or pistachios. Place the cake pan in the preheated oven and bake for 35-40 minutes. Check for evenness and serve!