How to make Mawa Cake with easy step by step recipe

Indulge in a nostalgic journey to the flavors of old-world Parsi and Irani cafes with the beloved Mawa Cake recipe. This cherished Indian cake recipe, enriched with creamy mawa and aromatic spices captures the essence of tradition and evokes a rush of delightful memories.

What is Mawa Cake

Mawa Cake is a delightful confection that showcases the harmonious blend of Persian and Indian culinary traditions. This delectable cake is made with a base of flour, sugar, butter, and eggs, but it's the addition of Mawa (also known as khoya), or milk solids, that truly sets it apart.

Mawa Cake is believed to be an ingenious creation that emerged from the fusion of Persian and Indian flavors. 

The Irani cafes, known for their delectable baked goods and Irani chai, introduced Mawa Cake as a beloved treat to their patrons. Over time, this delightful cake gained popularity not only among the local Parsi community but also among the wider Indian population.

Being a Mumbaikar myself, visiting Merwans and Kyani Bakery just to enjoy the Parsi Mawa Cake and their Bun Maska is pure bliss. 

What does Mawa Cake taste like?

Mawa Cake is renowned for its dense and rich texture, distinct from lighter cakes like vanilla. 

Its moist and compact crumb offers a satisfying bite. When you take a bite of this cake, you'll experience a delightful combination of richness and subtle sweetness. 

 With the creamy richness of mawa taking center stage, the cake boasts a delightful blend of flavors. Infused with aromatic cardamom powder, it imparts a touch of warmth and fragrance that enhances the overall experience, making Mawa Cake a unique and indulgent treat.

Ingredient List and Notes

Step-by-Step Recipe

1. In a wide-mouth bowl, sift together the dry ingredients: flour, baking powder, baking soda, salt, cardamom powder, and nutmeg powder. Set aside.
2. Preheat the oven to 180°C.

1. In a large bowl, cream together the butter and sugar until well combined using a hand mixer. Beat for approximately 3 to 4 minutes, being cautious not to overbeat as you would for chocolate chip cookies.
2. Regularly scrape the sides of the bowl to ensure even mixing. Alternatively, you can also use a stand mixer attached with paddle attachment for beating the butter and sugar. 
3. Add the crumbled mawa and beat well. 

1. Add the eggs, one at a time, ensuring thorough beating before each addition.

1. Create the cake batter by alternating between the dry and wet ingredients, starting and ending with the dry ingredients. Begin by adding one-third of the dry ingredients and gently fold them into the mixture using a rubber spatula. When some traces of flour remain visible, add half of the measured milk and mix again. Repeat till no dry or wet ingredients remain.

1. Transfer the batter to a prepared (buttered, floured, and lined with parchment paper in the base) eight-inch cake tin.
2. Garnish the top with slivered almonds and pistachios and a few broken cashew nuts. 
3. Bake in a preheated oven at 180 degrees Celsius for approximately 35 to 45 minutes. I prefer baking it in the middle rack of the oven. 
4. Allow the cake to cool in the pan for an additional 10 minutes, then invert it onto a wire rack to cool completely.

Enjoy your delicious Mumbai bakery-style Parsi Mawa Cake with a cup of tea. This tea time cake would steal the show.

This cake recipe is adapted from my dear friend's blog. You can check her out at aromaticessence.

Storage Instructions:

1. Allow the cake to cool completely before storing to prevent condensation.
2. Once cooled, wrap the cake tightly in plastic wrap or aluminum foil to keep it protected and maintain its moisture.
3. You can also place the wrapped cake in an airtight container for added protection.
4. Store the Mawa Cake at room temperature or in a cool, dry place away from direct sunlight and heat sources.
5. Properly stored, the Mawa Cake can stay fresh for up to 4-5 days.
6. If you want to extend the shelf life, you can refrigerate the cake. Place it in an airtight container or cover it with plastic wrap to prevent drying out. The refrigerated Mawa Cake can last for up to a week.
7. Before serving, allow the refrigerated cake to come to room temperature to regain its texture and flavor.

Can you make Mawa Cake without Mawa?

Yes, you can make a variation of Mawa Cake without using traditional mawa. Here are some alternative ingredients you can use:

1. Instant Mawa Recipe: You can make an instant version of mawa in just 5 mins. The recipe uses milk powder, milk and ghee. Check out the recipe from one of my previous videos. I use this trick all the time especially when I am making Indian sweets. 

2. Milk Powder: Since mawa is milk solids, you can easily replace mawa with milk powder. It adds a milky flavor and helps in achieving a dense and light crumb without altering the texture of the cake.

3. Ricotta cheese: Replace mawa with an equal amount of ricotta cheese. Ricotta cheese has a similar creamy texture and can provide moisture to the cake.

These alternatives can be used to mimic the richness and texture that mawa provides in the cake. Experiment with these substitutions to find the combination that suits your taste preferences.

How to make an eggless version of this perfect cake?

To make an eggless version of this cake, you can try replacing the eggs with 1/2 cup yogurt.

However, it's important to note that the texture of the cake may not be as perfectly risen as the version with eggs. The center of the cake might sink slightly (as seen in the above image), which is why I haven't shared this particular variation on my blog yet.

But don't worry, despite the slight sinking, the taste of the eggless mawa cake is equally delicious. If you don't mind the appearance, you can certainly give it a try.

The yogurt will provide moisture and help bind the ingredients together, resulting in a tasty and flavorful buttery cake.

Tips and Tricks

1. Obtaining or substituting mawa: Though Mawa is easily available in India, it is usually seen in the frozen section in abroad. You might have to grate the block, thaw and then use it. If you do not find it you can use the alternatives mentioned in the post above. The best choice would be to make it instantly at home. 
2. Creaming butter and sugar: Ensure the butter is softened but not melted. Cream it with sugar until just combined, but avoid overbeating as it may incorporate excess air and lead to a collapsed or dense cake.
3. Mixing dry and wet ingredients: When combining the dry and wet ingredients, alternate between them to prevent overmixing. Start and end with the dry ingredients to achieve a well-balanced batter.
4. Folding technique: When adding the dry ingredients, fold them gently into the batter using a rubber spatula. Overmixing at this stage can result in a dense cake. Stop folding when no traces of flour remain, ensuring not to overmix.
5. Baking time and temperature: Every oven is different, so keep an eye on the cake as it bakes. Use a toothpick inserted into the center to check for doneness. If the cake appears to be browning too quickly on top, you can tent it with aluminum foil to prevent excessive browning.
6. Burnt Nuts: Nuts on top of the cake might brown and burn a bit whilst baking. You can discard them once baked. 

Frequently Asked Questions

This festive season enjoy this delicious Indian cake.. hey wait.. no need to wait till then just make this easy recipe now and enjoy it with a cup of chai - the perfect accompaniment. 

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1. Bakery Style Rava Cake
2. Cafe style Coffee Cake
3. French Style Lemon Friands