The mawa or khoya based cake is a popular Indian cake that is served in the morning breakfast or evening tea. The cake is rich in flavor and with the mild sweetness it makes a perfect pair with a cup of coffee or tea.
The instant homemade mawa is super easy to make and requires only three ingredients. We are using fresh yogurt to make the cake ultra soft instead of using eggs. The cardamom powder will enhance the flavor but if you don’t like it you can replace it with vanilla essence.
Follow the steps carefully to make a delicious eggless mawa cake.
Ingredients
For Instant Mawa:
- 1 tsp butter
- ¼ cup milk
- ½ cup milk powder
For Cake:
- 1½ cup maida / plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup butter
- 1 cup powdered sugar
- ¼ cup curd / yogurt (fresh)
- ¾ cup milk
- ¼ tsp cardamom powder
- 3 tbsp cashew & almonds (chopped)
How to make mawa cake
For instant mawa: In a non-stick pan, add butter and fresh milk. Stir well to combine the butter and milk on low heat. Then add milk powder and keep stirring until the mixture starts to thicken.
When the mixture starts to separate from the pan and forms a lump remove from heat, the instant mawa is ready.
For mawa cake: in a bowl, beat the butter and powdered sugar until smooth and fluffy.
Sieve maida, baking powder, and baking soda together then add curd and milk. Mix well to make a smooth batter but do not over mix.
Add the crumbled mawa to the cake batter, add cardamom powder and combine well. Transfer the batter to a regular baking pan lined with parchment paper. Grease the baking pan with butter to avoid sticking.
Sprinkle the chopped almonds and cashew over the cake batter. Bake the cake for 55 to 60 minutes in a preheated oven at 180 C.
The eggless mawa cake is ready to enjoy. Store the leftover cake in the refrigerator for up to a week.
Eggless Mawa Cake Recipe
Ingredients
For Instant Mawa:
- 1 tsp butter
- ¼ cup milk
- ½ cup milk powder
For Cake:
- 1½ cup maida / plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ cup butter
- 1 cup powdered sugar
- ¼ cup curd / yogurt (fresh)
- ¾ cup milk
- ¼ tsp cardamom powder
- 3 tbsp cashew & almonds (chopped)
Instructions
- For instant mawa:In a non-stick pan, add butter and fresh milk. Stir well to combine the butter and milk on low heat. Then add milk powder and keep stirring until the mixture starts to thicken.
- When the mixture starts to separate from the pan and forms a lump remove from heat, the instant mawa is ready.
- For mawa cake: in a bowl, beat the butter and powdered sugar until smooth and fluffy.
- Sieve maida, baking powder, and baking soda together then add curd and milk. Mix well to make a smooth batter but do not over mix.
- Add the crumbled mawa to the cake batter, add cardamom powder and combine well. Transfer the batter to a regular baking pan lined with parchment paper. Grease the baking pan with butter to avoid sticking.
- Sprinkle the chopped almonds and cashew over the cake batter. Bake the cake for 55 to 60 minutes in a preheated oven at 180 C.
- The eggless mawa cake is ready to enjoy. Store the leftover cake in the refrigerator for up to a week.
