When it comes to indulgence, only a few can rival the sheer taste of a mawa cake. There’s nothing quite like the aroma of a freshly baked mawa cake wafting through the kitchen, enticing our senses and invoking memories of sweet cravings. Originating from the Parsi community in India, this rich and moist cake is traditionally infused with cardamom with the creamy goodness of mawa, also known as khoya.
Mawa, also known as Khoya, is a solidified milk product commonly used in Indian sweets. It is made by reducing milk on low heat until most moisture evaporates, resulting in a thick semi-solid consistency.
In this recipe, I have infused orange zest with this cake to give it a modern twist and elevate the flavor and taste. If you never tried mawa cake before, I highly recommend this recipe. It is a perfect combo with tea or coffee.
Why You Will Love This Recipe?
There are many reasons to love this mawa cake, but here are a few of them:
- Texture: this cake has a dense yet tender texture. The addition of mawa provides a soft and velvety crumb making it incredibly satisfying to bite into.
- Flavor: it has a rich and unique flavor. It has a distinct flavor that we get from mawa. As mawa is made from reduced milk, it has a slightly caramelized and nutty flavor that adds depth and richness to the cake.
- Crowd pleaser: it’s a total crowd-pleaser. Whether you have huge guests coming or it’s a small celebration. This cake will be such a hit that they will keep asking for more. So you better make more than one.
- Versatile: while the traditional mawa cake is delicious as it is, it can also be paired with different nuts, dried fruits like raisins, cranberries, or even chocolates.
Important Ingredients Used In The Recipe
- Mawa or Khoya: this is the star ingredient of the recipe. It is made by simmering milk until thick and reduced to a semi-solid consistency.It adds richness and velvety texture to the cake. Grate the mawa before using it.
- All-purpose flour: it is the base of the cake, providing structure and texture to the cake. You can also use whole wheat flour instead of this.
- Butter: butter provides moistness and tenderness to the cake.
- Milk and Cream: these two ingredients act as a binding agent for the cake, providing stability.
- Orange Zest: I have used orange zest in this recipe to give it a slight hint of tanginess.
How To Make Mawa Cake?
For complete instructions and the quantity of the ingredients, see the recipe box.
Preparation: to make the process easier, collect all the ingredients properly and preheat your oven to 180°C or 350°F (OTG mode: lower rod + upper rod + fan). Prepare a 6-inch round ring by clinging, wrapping it twice, brushing a minimal amount of oil, then placing butter paper at the bottom. These steps to prepare the ring may save the cake from burning at the bottom. Ensure you grate the mawa before using it in the batter, which may prevent lumps from forming.
Rubbing: rub the orange zest and sugar with your fingertips. When we rub the sugar and orange zest, it releases natural oil and flavor, giving the cake its natural taste of orange.
Creaming: in a bowl, cream butter and orange flavored sugar until they are creamy, pale, and fluffy texture. Add grated mawa and vanilla essence, then beat again until properly incorporated.
Add Wet Ingredients: add milk and cream, then give it a nice mix so that butter, mawa, and both liquids get incorporated properly.
Add Dry Ingredients: sift in the dry ingredients, which are all-purpose flour, baking powder, and cardamom powder. Sifting dry ingredients also helps prevent lumps from the batter. Give all the ingredients a proper mix and mix until there are no lumps.
Bake: Transfer the batter to the prepared ring and add roasted almond flakes. Bake it at 180°C or 350°F (OTG mode: lower rod only) for about 30-35 minutes or until when you insert a toothpick in the center; it comes out clean with only a few crumbs sticking to it.
Cool and Serve: Let the cake cool down completely before de-molding and slicing it. Serve this with your favorite tea or coffee or as a dessert after a meal.
Chef’s Tip For The Recipe
Tip For Mawa
Use high-quality mawa to make the cake. Using a high-quality mawa will enhance the taste and flavor of the cake.
Grate the mawa before mixing it in the butter-sugar mixture. And make sure that there are no big lumps of mawa in the batter.
You can soak the mawa in warm milk to soften it if it is too dry. It will make it easier to incorporate into the butter-sugar mixture.
Sift Dry Ingredients
Sift the dry ingredients before adding them to the wet ingredients, as it prevents the formation of lumps and impurities that may present in flour.
More Easy Recipes
If you liked this recipe, then I am sure you will like our other recipes that are as tasty as this cake.
How To Store Mawa Cake?
You can store the baked mawa cake in an air-tight container for 1-2 days at room temperature and in the refrigerator for about one week. Just thaw it at room temperature before consuming it.
Frequently Asked Questions
Mawa, also known as khoya, is a solidified milk product. It is made by simmering milk until most moisture evaporates, resulting in a thick, creamy, and granular texture.
Yes, you can make mawa at home by simmering milk until it solidifies. Make sure to keep stirring it while simmering to prevent sticking and burning. The process is a bit longer, but the homemade mawa gives a fresher taste compared to store bought one.
Mawa cake is often flavored with cardamom, which gives it a unique and aromatic taste. Some also infuse saffron strands for a touch of luxury and beautiful color. However, you can also experiment with flavors like rose water or nutmeg.
Yes, you can definitely add nuts and dry fruits to the batter before baking. It will give the cake extra flavor and crunch.
Yes, you can freeze mawa cake. You can wrap the cake in food-grade plastic wrap tightly before freezing it. You can store it in the freezer for 1-2 months. Thaw it in the fridge and warm it before consuming.
Yes, you can make mawa cake without an oven. You can use a cooker. In a pressure cooker, remove the gasket, place a small plate or stand, preheat the cooker for a few minutes, and bake it at low flame for 40-50 minutes.
- 160g All-Purpose Flour
- 100g Salted Butter
- 100g Castor Sugar
- 1/2 Tsp baking Powder
- 100g Milk
- 50g Fresh Cream
- 100g Mawa
- 1 + 1/2 Tsp Orange Zest
- 1/2 Tsp Vanilla Essence
- 1/2 Tsp Cardamom Powder
- Roasted Almond Flakes As Required
- Prepare a 5-inch round ring by cling-wrapping it twice. Brush some oil, then place a butter paper at the bottom. And preheat your oven to 180°C or 350°C (OTG mode: upper rod + lower rod + fan)
- In a bowl, rub the sugar and orange zest with your fingertips.
- Cream butter and sugar together until they are pale and fluffy with the help of an electric hand beater.
- Add in grated mawa and vanilla essence, then mix again.
- Add in milk and cream and give it a nice mix. Sift in dry ingredients, which are all-purpose flour, baking powder, and cardamom powder, and give it a final mix. Make sure that there are no lumps.
- Transfer the batter to the prepared tin.
- Add roasted almond flakes all over the top.
- Bake it at 180° or 350°F (OTG mode: lower rod only) for 35-40 minutes or until the toothpick inserted in the middle comes out clean.
- Let it cool down before unmolding and slicing it.
- Prep Time: 10 minutes
- Cook Time: 35 to 40 minutes