Eggless Parsi Mawa Cake
Eggless Mawa Cake is an easy Mawa cake that uses grated unsweetened khoa. This is a rich decadent Indian inspired dessert that pairs well with Vanilla ice cream.
Servings: 2 6 inch cakes
Equipment
- Oven
- Hand mixer
Ingredients
- 1/2 c Butter softened at room temperature 115 g approximately
- 1/2 c Sugar
- 1 c Smoothly whisked yogurt at room temperature
- 3/4 tsp Saffron strands
- 1.25 tsp Powdered cardamom
- 1/2 c All purpose flour 60 g approximately
- 1/2 c Whole wheat flour 65 g approximately
- 1.5 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 2 tbsp Dessicated coconut
- 1.5 tsp Crushed dried rose petals
- 1/2 c finely crumbled Unsweetened Mawa 100 g in weight ( softened Khoya at room temperature)
- 1/4 c Milk at room temperature
- 1 tbsp Butter for greasing the cake pan
- 2 tbsp slivered almonds
Instructions
Greasing the cake pans
- Grease two 6 inch round cake pans with butter well. Set aside.
Preheating
- Preheat the oven to 180 C for 10 mins.
Creaming butter and sugar
- Add softened butter and sugar to a mixing bowl.
- Using a hand mixer, whisk together the butter and sugar until fluffy,light and a pale yellow.
Adding flavors and yogurt
- Now add the smoothly whisked yogurt.
- Add the saffron and cardamom powder.
- Whisk the creamed butter sugar mixture with these ingredients until smooth and well incorporated. The mixture may look curdled at this point. Please dont panic. Its absolutely normal.
Prepping the dry ingredients
- In a mixing bowl, combine wheat flour, all purpose flour, baking soda, baking powder, dessicated coconut and salt.
- Whisk well using a balloon whisk.
Making the batter
- Now add the dry ingredients to the wet mixture.
- Whisk well using a balloon whisk until you see no streaks of flour on the surface.
- Add the milk at this stage.
- Mix well again until the batter is smooth and has no lumps.
- Now add the crumbled Mawa.
- Mix well, making sure the Mawa is well incorporated into the batter. The batter will be thick now.
- Divide the batter into two portions. Fill each cake pan until 3/4th full
- Lightly tap the filled pans to release the air bubbles and level the batter
Garnishing
- Garnish the batter with slivered almonds and some more crushed dried rose petals.
Baking the eggless Mawa cake
- Bake the cakes at 180 C for 45 to 50 mins or until a skewer inserted comes out clean.
Slicing
- Once they are baked, let cool on a wire rack.
- When cool, slice and serve.
Notes
- Please note that the timings and settings may vary for different ovens.
- Keep an eye out for the cake after 42 mins. To test the doneness, insert a skewer in the middle. If it comes out clean, its done.
- Please wait for the cake to cool down before unmoulding it.
- All measures mentioned here are in the US metric.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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