Time and servings
Time and servings
Ingredients
for mawa / khova (100 gram):
- 1 tsp butter
- ¼ cup milk
- ½ cup milk powder
for cake batter:
- ½ cup (120 gm) butter
- 1 cup (150 gm) powdered sugar
- 1½ cup (240 gm) maida / plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ cup (60 ml) curd / yogurt (fresh)
- ¾ cup (190 ml) milk
- ¼ tsp cardamom powder
- 3 tbsp cashew & almonds (chopped)
Instructions
- firstly, take ½ cup (120 gm) butter and 1 cup (150 gm) powdered sugar.
- beat smooth and fluffy.
- sieve 1½ cup (240 gm) maida, 1 tsp baking powder and ¼ tsp baking soda.
- mix well using cut and fold method.
- now add ¼ cup (60 ml) curd and ¾ cup (190 ml) milk.
- mix well using cut and fold method.
- now crumble the prepared mawa and add to cake batter.
- bake the cake at 180 degree celsius or 356 degrees fahrenheit for 60 minutes.
- finally, serve eggless mawa cake or refrigerate and enjoy for a week.
Instant khova / mawa recipe
1
firstly, in a large non-stick vessel take 1 tsp butter and add ¼ cup milk.
2
stir well making sure butter and milk are combined well.
3
now add ½ cup full cream milk powder.
4
keeping the flame on low, stir continuously.
5
the mixture starts to thicken.
6
after 5 minutes, the mixture starts to separate from pan.
7
keep mixing until it forms a lump. finally, instant khoya is ready. allow it to cool completely.
Mawa cake recipe
1
in a large bowl take ½ cup (120 gm) butter and 1 cup (150 gm) powdered sugar.
2
beat smooth and fluffy till the butter and sugar combine well.
3
sieve 1½ cup (240 gm) maida, 1 tsp baking powder and ¼ tsp baking soda.
4
mix well using cut and fold method.
5
now add ¼ cup (60 ml) curd and ¾ cup (190 ml) milk.
6
mix well using cut and fold method. do not over mix as the cake turns rubbery and chewy.
7
mix until there are no lumps and batter turns smooth.
8
now crumble the prepared mawa and add to cake batter. alternatively, use 1 cup (100 gm) store brought mawa.
9
add in ¼ tsp cardamom powder and combine well.
10
further, transfer the cake batter into the round cake mould (dia: 7 inch, height: 4 inch). make sure to grease the mould with butter to avoid sticking and line butter paper at bottom of the tray.
11
level up the batter and pat the pan twice to remove the air incorporated into the batter.
12
top with 3 tbsp cashew & almonds to make it look more attractive.
13
place the cake tray into the preheated oven. bake the cake at 180 degree celsius or 356 degrees fahrenheit for 60 minutes.
14
or bake till the toothpick inserted comes out clean.
15
finally, serve eggless mawa cake or refrigerate and enjoy for a week.
Video
Notes
- firstly, use olive oil / any neutral flavoured oil if you do not want to use butter.
- also, add fresh mawa for more rich flavour.
- additionally, adding dry fruits are to your choice.
- furthermore, if you want to skip the curd then replace with water and add 1 tsp vinegar.
- finally, mawa cake recipe is more rich and creamy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/eggless-parsi-mumbai-mawa-cake-recipe/