2. How long does mawa cake last?

The mawa cake stays fresh for 2-3 days at room temperature in an airtight container. Also, the refrigerated mawa cake can last for up to a week.

3. What is the best flour for mawa cake?

Aashirvaad Chakki Khapli Atta is the best flour for mawa cake. This flour has an earthier and nuttier taste that pairs with cardamom even better than refined flour.

4. How to make eggless mawa cake?

Prepare a cake batter with butter, cardamom powder, sugar, flour and milk. Replace the egg with some amount of curd, baking soda and baking powder to achieve the same soft and spongy texture.

5. How do you make mawa at home?

First, boil the milk, then reduce the flame and keep scraping the milk solids and adding them to the concoction. Continue stirring, scraping and adding milk solids to the milk. When bubbles are visible in the reduced milk, switch off the flame and gather the milk solids. Store the mawa in an airtight container and use it to prepare Indian sweets.

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Khapli Wheat

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Written by

Govind Kaushik

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Khapli Wheat
Spin On Everyone's Tea Time Favourite Mawa Cake

Name: ~Khapli Wheat~ Spin On Everyone's Tea Time Favourite Mawa Cake
Total time: 1 min
Yield: 1
Ingredients: 150 grams Aashirvaad Chakki Khapli Atta; 1/2 tsp Baking Powder; 1/4 tsp Cardamom Powder; a pinch Salt; 100 grams Khoya; 60 grams Melted Butter; 80 grams Sugar; 2 Whole Eggs; 60 ml Milk; 2 tbsp Chopped Almonds; 1 tbsp Chopped Pistachios; 1 tsp Vanilla extract

1 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

Mawa cake is a Parsi recipe, mostly famous in bakeries and Irani cafes in Mumbai, India. It is a classic tea-time treat, traditionally made with refined flour. However, replacing it with Aashirvaad Chakki Khapli Atta not only amps up the cake with nutrition but also provides it with an earthy and nutty flavour. It combines the richness of mawa and the subtle sweetness of sugar, providing an extraordinary caramelised, milky taste. The cake’s batter is scented with cardamom powder and vanilla extract, giving a dominant flavour in the soft mawa cake. When baked till perfection, it results in a moist and dense cake loved by all at tea time. This is an amazing recipe perfect for festivals or any occasion.

Ingredients

UNITSIngredients

150 gramsAashirvaad Chakki Khapli Atta

1/2 tspBaking Powder

1/4 tspCardamom Powder

a pinchSalt

100 gramsKhoya

60 gramsMelted Butter

80 gramsSugar

2 WholeEggs

60 mlMilk

2 tbspChopped Almonds

1 tbspChopped Pistachios

1 tspVanilla extract

Follow
Directions

Description - Step 1

Step 1: Preparation For Cake

First, to make the mawa cake, set the oven to preheat at 180 degrees Celsius. Then, grease a 7-inch pan with butter. Dust some flour on it and set it aside for later use.

Description - Step 2

Step 2: Make Cake Batter

Now sieve together the khapli atta, baking powder, cardamom powder and salt into a bowl and set aside. Next, in another mixing bowl, use an electric hand blender to whisk together crumbled mawa, sugar, and butter for 5 minutes, till the mixture turns fluffy and creamy. In this mixture, add eggs (one at a time), vanilla extract, and sprinkle some cardamom powder for added flavour and whisk till smooth and combined well. Then add the sieved khapli flour mixture and milk into this cake mix and combine it well until you get a smooth and pourable mixture.

Description - Step 3

Step 3: Bake The Cake

Pour this batter into the prepared pan and even out the top. Sprinkle some chopped pistachios and almonds around the surface. Now place the tin in the preheated oven to bake for an hour, till you see that the top is browned. Take a toothpick and insert it in the cake; if it comes out clean, it is ready. Then, cool the cake at room temperature by placing it on a wire tray. Once cooled, slice the mawa cake and serve!

Step 1

Step 1: Preparation For Cake

15 Minutes

Step 2

Step 2: Make Cake Batter

15 Minutes

Step 3

Step 3: Bake The Cake

1 Hour

Plate it up!

Plating Instructions

Serve the sliced mawa cake on a plain white plate, keeping the golden crumbs visible.

Pairing Instructions

Serve along with crunchy onion pakoras, coffee and masala chai

Garnishing Instructions

Sprinkle a handful of chopped pistachios and almonds before baking the cake.

FAQs

Mawa cake is a Parsi recipe, where a khoya-based batter is fragrant with cardamom powder and baked in a pan till perfection. Pound cake, on the other hand, is a Western preparation that completely relies on creaming butter and sugar to make a batter that doesn't split, resulting in a tight-crumbed cake.