Parsi Mawa Cake

A classic from Bombay’s old world Irani cafes. Not every city can be so fortunate as to have a Merwans churning these out to perfection, but you can attempt your own mawa cake to enjoy with a cup of hot, milky chai.


SERVES:

6


INGREDIENTS:

1¼ cup All Purpose Flour/Maida 

¼ tsp Green Cardamom, powdered

100 gm Milk Solids/Khoya/Mawa

2 Eggs

1 cup Sugar

1 tbsp Pistachios, chopped

½ tsp Baking Powder

1 pinch Salt

6 tbsp Unsalted Butter

6 tbsp Whole/Full-fat Milk

1 tbsp Sliced Almonds


METHOD:

Preheat the oven at 180 degree Celsius. If your oven offers this option, put on only the lower rods.

Grease a cake tin using butter and dust with all purpose flour.

In a bowl, sieve together the all purpose flour, baking powder and the cardamom powder and mix well.

In a separate bowl, whisk the mawa (khoya), butter and sugar using an electric blender until it becomes light and fluffy. 

Then, add the eggs one by one and whisk thoroughly.

To this mixture, first add 1/3rd of the flour mixture and then 1/3 of the milk. Keep adding the remaining flour and milk in alternatively, till the batter becomes smooth.

Next, pour the batter in the greased baking tin. Sprinkle the sliced almonds, pistachios and cardamom powder on the top of the batter.

Place the baking tray in the oven and bake for approx. 1 hour. For the last 10 minutes or so, put on the top rods of the oven as well, so that the cake achieves a nice golden-brown top.

To check whether cake is done, insert a skewer/ toothpick inside the cake to check. If the skewer comes out clean, the cake is baked.

Once baked, let the cake cool down before removing gently from the tin. 

To remove the cake from the tin, run a knife along the inner sides of the tin to pry away the sides of the cake. Then place your hand gently on the cake and turn the tin upside down so the cake comes out into your hands upside down. Place the cake right side up on to the serving dish.

Slice and serve with a cup of steaming tea or coffee.

Read more

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