Eggless Mawa Cake

Mawa cake is very famous in Mumbai. It’s available in all Iranian cafe and very much liked by all because of its rich flavours and texture. But traditionally, they are made with eggs and fresh unsweetened khoya or mawa. It pairs perfectly with your evening tea or coffee. The flavours of khoya matches well with the powdered cardamom and nuts. I have tried to make this eggless using little condensed milk as an egg substitute. Honestly speaking, I have not used store bought sweetened condensed milk, but reduced little milk without sugar into about half of its quantity. But you can very well use condensed milk and then incase you do not like your cake very sweet, you can reduce the sugar by a tablespoon or so. You can increase the amount of khoya to around 125 gram. After baking the gujiyas yesterday, I was left with exactly 110 grams of khoya.

I have used a 240 ml cup.

Ingredients:

• All purpose flour 150 gm
• Milk powder 2 tbsp
• Salt a pinch
• Baking powder 3/4 tsp
• Baking soda 1/4 tsp
• Sugar 100 gm (1/2 cup)
• Khoya 110 gm
• Cardamom powder 1 tsp
• Butter 75 gm
• Condensed milk ~ 100 ml
• Milk 120 ml
• Almonds as required

Method:

• Preheat the oven at 150-160 degree Celsius for 10 minutes.
• Grease an 8 inch cake tin with butter and dust it with flour. Tap the excess flour.
• Sieve the flour, salt and rising agents 3-4 times.
• Powder the sugar and add it to the measured butter which should be soft and at room temperature.
• Beat the sugar butter mixture till it’s creamy.
• Now add the condensed milk and mix well.
• Add the crumbled khoya and milk powder to the milk and add this mixture into the butter sugar solution.
• Now add the cardamom powder and mix everything still you get a homogeneous mixture. It’s ok if there are small granules of khoya.
• Now add the dry ingredients slowly in small batches into the liquid mixture and fold it gently. Do not stir vigorously. The batter will be slightly thick maybe like idli batter consistency. If the batter looks very dry, add a tablespoon of milk.
• Add finely chopped almond pieces into it. You can use pistachio or cashew too.
• Pour the batter into the prepared cake tin. The batter should flow in ribbon like consistency.
• Decorate the top of the cake with blanched almond slices or pista or cashew or a combination of all these.
• Tap the tin on your kitchen counter 3-4 times to remove air bubbles if any.
• Put the cake tin into the oven and bake for 35-40 minutes.
• Check the doneness by inserting a toothpick into the centre of the cake. If it comes out clean, the cake is cooked. Or else bake for few more minutes.
• Take the tin out of the oven and allow the cake to cool in the tin for 10-15 minutes.

• Transfer the cake onto a wire rack and allow it to cool a bit.

• Enjoy the cake while it is still mildly warm with a cup of tea/coffee or milk 🙂 It tastes even better the next day.