Eggless MawaCake Recipe is a fusion of cake and Indian mithai (sweet). It takes its texture from the cake and flavours from Indian mithai. A cake that looks royal and tastes divine!
I always wanted to bake a cake, a cake in true sense not a basic cake with little mawa in it. 100 grams khoya (evaporated milk) 80 grams maida (all purpose flour)!
It browns very fast. I have often read that the cake should be covered with an aluminium foil after half time. I never felt the need to do that. But yes this cake I had to cover. As regards the flavouring, do it as per your choice. I had added saffron and cardamom. You can add the flavours and nuts of your choice.
1. Preheat the oven to 180⁰C (160⁰C in case of fan/convection oven). Grease the cake tin. And collect all the ingredients
2. In a large bowl take 1/3 cup condensed milk
3. Add 1/3 cup melted butter
4. Mix until incorporated
5. Add saffron and mix
6. Add 1/2 cup milk and mix
7. Add 2/3 cup all purpose flour
8. Add 1 tsp powdered cardamom
9. Add 1/2 tsp baking powder
10. Add 1/4 tsp baking soda
11. Add 1/4 cup powdered sugar
12. Mix everything
13. Add 1/2 cup Mawa
14. Mix
15. Pour into the greased tin
16. Garnish with chopped nuts
17. Bake at 180⁰C (160⁰C in case of fan/convection oven) for 40-45 minutes or till the cake gets baked. You can also bake mawa cup cakes. Cup cakes will take lesser time to bake. Check them after 20 minutes
18. Once it’s ready, let it cool completely. Demould and slice and serve it
19. Bon appétit
PREP TIME 15 minutes
COOK TIME 40-45 minutes
TOTAL TIME 55-60 minutes
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Hey how many Mawa cupcakes this measurement will give?