Bakery Style Mawa Cake Recipe
Soft, moist, rich and beautifully fragrant, this Parsi bakery style Mawa Cake is made with mawa (khoya), ghee, curd, cardamom and simple pantry ingredients...Mawa gives the cake its characteristic richness, while ghee adds a delicious bakery-style flavour and curd helps keep the crumb soft and tender.
Ingredients
Wet Ingredients
- 50 ml Refined oil 1/4 cup
- 25 ml Ghee 2 tbsp
- 75 g curd ⅓ cup
- 110 g powdered sugar 1 cup
- 50 g Mawa khoya
- 80 ml Milk
Dry Ingredients
Dry Ingredi
- 125 g All-purpose flour 1 cup
- 20 gm Milk powder 2 tbsp
- 25 gm semolina 2 tbsp
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ⅛ teaspoon salt
- ¼ teaspoon cardamom powder
Instructions
Prepare the Wet Ingredients
- In a large mixing bowl, add refined oil - 1/4 cup and ghee - 2 tbsp.
- Add curd - 1/3 cup and powdered sugar - 1 cup. Whisk well until everything is properly combined and the mixture becomes smooth and creamy.
Add Milk Powder, Sooji & Mawa
- Add milk powder - 2 tbsp and semolina 2 tbsp . Mix gently.
- Add 50 g mawa and milk - 80 ml, reserving 1–2 tablespoons for later.
- Add sifted maida - 1 cup and cardamom powder - 1/4 tsp. Mix gently until combined.
Add Baking Ingredients
- Add baking powder - 1/2 tsp, baking soda - 1/4 tsp and salt - 1/8 tsp.
- Add the reserved milk little by little only if needed to achieve a smooth, thick batter.
Fold the Batter
- Using a cut-and-fold method, gently combine everything.
- Do not overmix the batter. Small pieces of mawa may remain in the batter, which is perfectly fine.
Prepare the Cake Tin
- Grease the cake tin with oil or ghee.
- Pour the batter into the prepared tin and gently level the top.
Kadai Method
- Preheat a heavy-bottomed kadai.
- Place a stand inside and carefully place the cake tin on the stand.
- Cover with the lid and bake on low-to-medium heat for 55–60 minutes.
- Avoid opening the lid repeatedly while baking.
Oven / OTG Baking
- Preheat the oven to 170°C / 340°F for 10–15 minutes.
- Place the cake tin on the middle rack.
- Bake at 170°C / 340°F for 40–50 minutes, or until the top becomes golden and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Check the Cake
- Insert a toothpick or skewer into the centre.
- If it comes out clean or with a few moist crumbs, the cake is ready.
- The top may have some natural cracks, which is normal.
Cool and Demould
- Allow the cake to cool completely before demoulding.
- Run a knife around the edges to loosen the cake, then gently remove it from the tin.
- Allow it to cool completely before slicing.
Notes
- Use fresh, good-quality mawa for the best flavour.
- Do not skip the ghee; it provides the characteristic rich bakery-style flavour.
- Do not overmix after adding flour.
- Keep the batter thick but smooth.
- Add reserved milk gradually.
- Do not demould the cake while it is hot.
- Allow the cake to cool completely before slicing.
- For a stronger cardamom flavour, slightly increase the cardamom according to taste.