This Mawa Cake Recipe is rich and creamy, with a warm aroma of cardamom, just like the ones found in Parsi bakeries. While Mawa Cake usually contains eggs, this version is completely eggless, making it lighter and flavorful.
Made with khoya (mawa), wheat flour, and curd, this cake is perfect for tea time or festive occasions. Learn how to make Mawa Cake at home with my simple (step-by-step-recipe)
About Mawa Cake Recipe:
Mawa Cake is a popular dessert in India, especially loved in Parsi bakeries. Known for its rich flavor, soft texture, and lovely aroma of cardamom, this cake combines the goodness of Indian and Western flavors, giving it a unique taste.
The main ingredient, khoya or mawa (a thickened milk solid), is commonly used in Indian sweets and adds a creamy, melt-in-your-mouth texture to the cake.
Each bite is mildly sweet, with floral hints of rose petals and the warm taste of cardamom.
This Mawa Cake is perfect as a tea-time snack or dessert and is often enjoyed on special occasions or festivals. Made with wheat flour and curd, it offers a wholesome twist while keeping the cake soft and moist.
The added flavors of cardamom and saffron make it aromatic and visually appealing.
The cake gets its name from its key ingredient, mawa (or khoya), which is a thick, creamy milk solid often used in Indian desserts.
Mawa is made by slowly cooking milk until almost all the water evaporates, leaving the rich, creamy milk solids behind.
This Parsi mawa cake recipe is eggless, making it lighter than traditional mawa cakes that use eggs.
For this recipe, I used homemade mawa since it was Diwali time, and I had to make several other sweets with khoya.
I preferred making homemade khoya for all my sweets, and after finishing my other recipes, I had some leftover mawa.
I thought it was the perfect time to make a mawa cake! Though mawa takes time to prepare, it’s easy if you make it while working on other tasks in the kitchen. Just keep an eye on it and stir occasionally.
I’ve made this cake many times using both regular flour and whole wheat flour, and it always turns out great. You can use either one or mix both types of flour.
Origin of Khoya Cake Recipe:
This Mawa Cake has an interesting origin rooted in Indian and Parsi culture. It’s believed to have been popularized by Parsi bakeries in Mumbai, especially by Irani cafés in the early 20th century.
These cafés were started by Iranian immigrants who came to India, bringing along their unique baking styles and flavors.
They combined Western baking techniques (like cake-making) with Indian ingredients, such as mawa (or khoya), which is a staple in Indian sweets. This fusion resulted in the rich, fragrant Eggless Mawa Cake we know today.
Irani cafés became famous for their freshly baked mawa cakes, which paired beautifully with tea.
Over time, Mawa Cake became a much-loved treat in Mumbai and other parts of India, bringing together the flavors of India’s dairy-rich sweets with a classic cake texture.
Today, it’s enjoyed all over the country and even internationally, by those who appreciate this unique blend of cultures in a dessert.
Serving Suggestion:
Tea-Time Snack: Mawa Cake goes well with a hot cup of masala chai, cardamom tea, or even coffee. Its mild sweetness and rich texture make it a perfect companion for a relaxing tea time.
With a Scoop of Ice Cream: You can serve a slice of warm mawa cake with a scoop of vanilla or pistachio ice cream. The warm cake with the ice cream tastes well.
Serve with Whipped Cream: Add a dollop of lightly sweetened whipped cream on the side for a simple yet delicious touch.
Storage Suggestion:
Room Temperature: Mawa Cake can be stored at room temperature in an airtight container for up to 2 days. Make sure it’s completely cooled before storing to avoid any moisture buildup.
Refrigeration: To keep it fresh for a longer time, store the cake in the refrigerator in an airtight container. It will stay good for up to 5-7 days. You can warm it slightly in the microwave or let it sit at room temperature for a few minutes to soften, before serving.
Pro Tips:
Use Fresh Mawa: Freshly made or fresh store-bought mawa gives the best flavor and texture. If your mawa feels hard or crumbly, warm it slightly to soften it before mixing it into the batter.
Avoid Overmixing: When combining wet and dry ingredients, gently fold them together. Overmixing can make the cake dense and tough, so mix just until everything is combined.
Use freshly Ground Cardamom: Freshly ground cardamom has a stronger and more aromatic flavor than pre-ground powder. Grinding whole cardamom seeds yourself will maximize the cake’s taste.
Grease the baking tray: Grease the baking tray well so that your cake doesn’t stick. This makes it easier to remove the cake once baked.
Cool the Cake Properly: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack. This helps the cake set properly and prevents it from becoming soggy.
Mixing Flours: You can use either all-purpose flour or whole wheat flour, or even a mix of both. Whole wheat flour adds a wholesome, slightly nutty flavor, while all-purpose flour keeps the cake lighter.
Why You Should Make Mawa Cake Recipe:
Unique Flavor Combination: Mawa Cake beautifully combines the richness of Indian ingredients like mawa, cardamom, and saffron with the softness of a classic cake, giving you a dessert that’s both unique and flavorful.
Perfect for Celebrations: This cake is ideal for festivals, tea-time gatherings, or any special occasion.
Eggless and Customizable: This recipe is completely eggless, making it lighter than traditional versions. You can also customize it with your choice of flour, and add nuts or saffron for an extra touch of luxury.
Simple and Easy to Make: With straightforward ingredients and easy steps, this recipe is perfect even for beginners. Plus, it doesn’t require any fancy equipment or techniques.
Rich and Comforting: The addition of mawa makes the cake rich. Each bite melts in your mouth with warm hints of cardamom, rose petals, and saffron, making it a delicious treat for yourself or your loved ones.
Serving Options: This Mawa Cake can be enjoyed with a cup of tea in the afternoon and it can also be served as dessert. This can is also good to pack for a kid’s snack box.
Looking for Some More Recipes Like this:
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Basic Ingredients Used to Make this Parsi Mawa Cake Recipe:
Wheat Flour: This is the base of the recipe. Whole wheat flour gives the cake a nutty flavor and makes it healthier, but you can also use all-purpose flour for a lighter crumb.
Mawa (Khoya): Mawa is the star ingredient that gives this cake its unique richness and creamy, melt-in-the-mouth texture.
Curd (Yogurt): Curd adds moisture and helps bind the ingredients, creating a soft, tender crumb. In this eggless recipe, the curd is also essential for giving the cake a slightly fluffy texture, reacting with baking soda to create lightness.
Milk: Milk adds additional moisture, ensuring that the batter blends smoothly. It helps soften the mawa, making the cake rich and keeping it from drying out.
Baking Soda and Baking Powder: These leavening agents are important in helping the cake rise slightly. Baking soda works well with curd to add lightness while baking powder ensures the cake has a soft, even texture.
Oil: Oil keeps the cake moist and tender. Unlike butter, oil remains liquid at room temperature, which helps the cake stay soft even after cooling. You can substitute with melted butter if you prefer a richer flavor.
Powdered Sugar: Powdered sugar sweetens the cake and dissolves easily, distributing sweetness evenly. Its fine texture blends smoothly into the batter, which helps the cake achieve a soft texture without being overly sweet.
Cardamom Powder: Cardamom is an essential spice in Indian desserts, adding a warm, floral aroma that elevates the cake’s flavor.
Freshly ground cardamom is ideal, as it gives a more intense fragrance that complements the mawa perfectly.
Saffron and Dried Rose Petals: These ingredients are optional but add an exotic touch to the cake. Saffron provides a hint of warmth and color, while dried rose petals add a floral sweetness and make the cake visually appealing.
Almonds and Extra Rose Petals for Garnish: Garnishing with almonds and rose petals enhances the cake’s presentation and adds a delightful crunch. You can add any other nuts also if you want.
Eggless Mawa Cake Recipe
Ingredients
- 100 gms Curd
- 100 gms Milk
- 80 gms Khoya/Mawa unsweetened , grated if store bought or nicely crumbled if homemade
- 45 gms Oil
- 100 gms Powdered Sugar
- 1 tsp Cardamom Powder freshly crushed
- 160 gms Wheat Flour
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tbsp Dried Rose Petals
- Few strands Saffron optional
- Almonds & Extra Dried Rose Petals for garnish
Instructions
- Grease the baking container with oil and coat it with wheat flour. Tap the container to spread the flour evenly. Set aside.
- Mixing Wet Ingredients
- Combine the curd, milk, oil, powdered sugar, and khoya in a mixing bowl. Mix thoroughly until everything is well combined.
- Then add wheat flour, baking soda, baking powder, cardamom powder, saffron strands and few rose petals.
- Fold gently to avoid lumps. Do not overmix, as it can lead to a dense cake texture.
- Pour the batter into the prepared baking container.
- Garnish with almonds and extra rose petals on top.
- Preheat the oven for 180 degree for 20 minutes.
- Then bake the cake for about 50 minutes or until a toothpick inserted into the center comes out clean.(the baking time can vary depending upon your oven)
- Once done, remove the cake from the oven and allow it to cool slightly before unmolding.
- This eggless Mawa Cake is now ready to enjoy, perfect for tea-time or as a dessert!
- Serve warm or at room temperature.
Nutrition
Frequently Asked Questions About Parsi Mawa Cake Recipe:
How do I make sure the rose petals don’t burn?
To prevent rose petals on top from burning, you can add them halfway through the baking process or lightly press them into the batter. Alternatively, garnish with rose petals after baking for a fresh look.
How can I make the cake extra moist?
To make the cake extra moist, you can add a tablespoon of extra milk or even a spoonful of thick cream to the batter. Be careful not to add too much, as it can affect the texture.
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