Mawa Cake Recipe – a rich and yummy cake made from mawa and whole wheat flour.
Mawa cakes and mawa cupcakes have special memories for me. After exams or just before the start of the holidays, we used to purchase mawa cakes at this popular Parsi bakery. It was not only mawa cake, but also other baked goodies.
Another nearby bakery would be Merwans. As Merwans was a bit far away, we usually opted for the Ahura Bakery.
This habit of buying in irani & parsi bakeries continues today. The cakes were sometimes hot and not to mention the ladi pav which were sold like hot cakes, literally.
Even sometimes a visit to south Mumbai would see me shopping cakes or other baked goods from the irani and parsi bakeries. Bun maska and chai from these bakeries is always one of my fastest, go to breakfast or brunch.
A few years ago when I visited Pune I always purchase mawa cake and shrewsbury cookies from kayani bakery. I would then have eggs in my diet. People back home would love Shrewsbury cookies. But I didn’t like them. I felt they were very much sweet for my taste. I even packed Shrewsbury cookies for friends and office mates.
Also Read: Easy Date Nut Cake (Egg Free + Vegan)
I am sad as many among irani & parsi bakeries and cafes, have closed their stores in Mumbai as well as Pune. Part of the legacy I grew up with is being lost. On any given day, I would still rather buy my quota of breads and cakes from bakeries, rather than buy them from fancy air-conditioned stores in malls and the like.
The mawa cake I had at these bakeries was just amazing. The cardamom scented cake with a flavor of caramelized milk was a treat for me and my sister.
▢ 2 cups all-purpose flour or whole wheat flour or half of both
▢ 2/3 to 1 cup tightly packed grated mawa (khoya) – about 120 to 140 grams of mawa (khoya)
▢ 1 cup whole milk
▢ 4 tablespoons of cream – low fat 25% to 30%. (I added amul cream)
▢ 1 teaspoon of baking powder
▢ ½ teaspoon of baking soda
▢ 140 to 150 grams of unsalted white butter or unsalted yellow butter – at room temperature
▢ 1 cup of fine granulated sugar or 1 cup of powdered sugar
▢ 1 teaspoon of powdered cardamom or 8 to 10 green cardamoms, finely crushed in a mortar-pestle
Preparation for Mawa cake
- Grease a 7 to 8 inch round pan with butter. Sprinkle a little flour on it. Shake and pat the pan to distribute the flour evenly.
- You can also line the cake tin with buttered paper or parchment paper.
- Preheat the oven to 180 degrees Celsius.
- Grease a little butter on butter paper or parchment paper.
- Crumble the mawa and set aside. You can also grate the mawa.
Make a Mawa cake
- Take the butter and sugar in a bowl or saucepan.
- Cream butter and sugar until light and fluffy. You can use a stand mixer, food processor, or electric mixer to cream the butter and sugar.
- Add the crumbled mawa and mix well. Then add the sifted flour with baking soda and baking powder directly into the cake mix.
- Sprinkle with powdered cardamom. pour in the milk and cream.
- Fold everything until the flour, milk and cream are well incorporated into the cake batter. Pour the batter of cake into the prepared cake pan.
- Place the pan in the oven preheated to 180 degrees and bake for 45 minutes to 1 hour, until the top is golden and a toothpick inserted in the cake comes out clean.
- If you are making cupcakes, simply bake them for 20 to 25 minutes or until the top is golden brown.
- Let the cake cool. Cut the mawa cake into pieces and serve plain with coffee or tea.