Mawa Cake | How To Make Mawa Cake
Mawa cake is a moist, dense, decadent and delicious Indian cake. It is not overly sweet and makes for a perfect accompaniment along with your tea or coffee!
Servings 8 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml, make sure all ingredients are at room temperature.
- 1.5 cups all-purpose flour, spooned and leveled 214 grams
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp elaichi powder (green cardamom powder)
- 1/4 tsp salt
- 1/2 cup butter 113 grams
- 1 cup fine granulated sugar or castor sugar, 210 grams
- 2 large eggs
- 1 cup grated or crumbled mawa 100 grams
- 1/2 cup milk 125 ml
- 3 tbsp slivered pistachios or any other nuts
Instructions
- Preheat the oven to 350 F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- In a medium mixing bowl, sieve flour, baking powder and baking soda and cardamom powder. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add grated mawa, continue beating on medium speed until light and fluffy, about 2-3 minutes.
- Add in the eggs next, one at a time, continue beating on medium-high speed.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. (DO NOT OVER MIX).
- Transfer the batter to the prepared baking tin, sprinkle the slivered pistachios on top of the batter.
- Bake in the middle rack, for about 40 - 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Do not overbake or else you will end up with a dry cake. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and coo
Notes
Update - A reader, Shahin, tried this recipe by substituting mawa with 100 grams of milk powder, and she says it was just as good as the regular mawa cake. So if you have a hard time finding mawa you can use milk powder.