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Mawa Cake | Indian Milk cake with Cardamom
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Mawa | Milk solids are widely used in Indian Sweets. It adds richness in a way which cannot be expressed in words.

Servings: 14 slices
Author: Teena Agnel
Ingredients
  • 2 cups 240gm All-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cardamom powder Ref notes for substitutions
  • 1/2 teaspoon salt
  • 10 tablespoons 140gm butter (1 stick + 1/4 stick butter)
  • 1 and 1/4 cup 250gm sugar
  • 2 eggs
  • 1 cup 240ml milk
  • 1 cup mawa Check instructions for quick mawa recipe
  • 1/4 cup coarsely ground green pistachios
  • FOR MAWA/KHOYA:
  • 1/2 cup 120ml Milk
  • 1 cup Milk powder
  • 2 tablespoons clarified butter or melted butter
Instructions
  1. Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius.
  2. Sift together flour + baking powder + cardamom powder + salt and keep aside.
  3. Beat together mawa + butter + sugar until soft and fluffy.
  4. Add eggs one at a time and beat well scraping off the sides. Do not overbeat.
  5. Add flour in three batches alternating with milk beginning and ending with flour. Mix until fully incorporated but do not overbeat,
  6. Pour into a greased (9*5) inch loaf pan. Sprinkle with powdered pistachios. Bake for 50-55 minutes. Oven temperatures may vary so keep an eye towards the end of baking.
  7. For Mawa/Khoya:
  8. Add milk + butter to a bowl and heat it up in the microwave for about 40 seconds. To this add milk powder and mix well. Microwave this again for 1 minute.

  9. After one minute, take the bowl out, mix well and place it for another minute. The mixture will curdle and will get thicker. Let it cool completely before using it.

Recipe Notes

If you don't have cardamom powder substitute it with vanilla extract, orange zest or lemon zest.

If the cake tends to get darker on the top, loosely cover the pan with aluminum foil and lower the temperature. 

Alternatively, you can use the pan of your choice but the baking time may vary.