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Mawa Cake

Mawa Cake

My version of the Mawa Cake, the melt-in-your-mouth khoya cake, perfumed with cardamom powder, inspired by the mawa cupcakes from the iconic B Merwan and Co
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Dessert
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 250 g plain flour
  • 200 g mawa or khowa store bought
  • 200 g brown sugar powdered
  • 3 eggs at room temperature
  • 2 tbsp sulatans
  • 1/4 cup pistachios and almonds finely sliced (optional)
  • 1/2 cup ghee or clairified butter
  • 1/4 cup oil
  • 1/2 cup milk
  • 11/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp cardamom powder
  • 1/4 tsp salt
  • a liitle ghee or clairified butter for greasing

Method
 

  1. Pre-heat oven at 180C.
  2. Soak the sulatans in warm water for 15 minutes. Drain from water, pat dry and keep aside.
  3. Line one 8 inch spring-form cake tin with parchment paper, grease with ghee. Keep aside.
  4. Sift the flour, baking powder, cardamom powder and salt to aerate the dry mixture. Keep aside in a bowl.
  5. Crumble mawa with hand or grater, keep aside.
  6. In another bowl, beat the mawa, sugar, milk, ghee and oil for 3-4 minutes, till the mixture is pale and fluffy. There should not be any lumps.
  7. Now add the eggs, one by one, and beat lightly to combine. Add the vanilla extract, mix well.
  8. Add the dry mixture to the batter, 1/3 rd at a time, beat lightly to mix. Do not over-beat. It will make your cake dense.
  9. Add the sultanas and fold with a wooden spatula.
  10. Pour the batter into the greased tin, make the top smooth with the aid of the spatula.
  11. Sprinkle sliced almonds and pistachios on top. (optional)
  12. Bake for 50-55 minutes or until a skewer inserted into the center comes out clean.
  13. Allow it cool down on wire rack. Serve it warm or at room temperature.