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Eggless Mawa Cake Recipe By Nandita Iyer


Nov 17, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

The festive season is on, Get ready to prepare this super moist Eggless Mawa Cake and sweeten up your celebration with this classic dish. Khoya is infused with condensed milk and flavoured with saffron, cardamom to create this melt in the mouth cake by Chef Nandita Iyer. I hope you enjoyed this recipe if you did make sure to like, share and subscribe to catch up every update of #BritanniaDessertCarnival .

INGREDIENTS

    Ingredients:
    Wet Ingredients
    -1 tin Milkmaid (200 gms)
    -30 gms
    -100 gms mava (khoya)
    -1/2 cup milk
    -1/4 cup milk ( to be used when mixing if the batter is thick)
    Dry Ingredients
    -1.5 cups maida
    -1 tsp baking powder
    -2 cardamom (peel and powder the seeds)
    -few strands saffron
    -Cashew nuts

DIRECTIONS

Method:

Heat the wet ingredients together till butter melts and the mix is homogeneous. Cool it to room temperature.

Sift the maida and baking powder three times. Add the cardamom, saffron, and cashew nuts. Whisk the dry and wet ingredients together. Use the 1/4 cup of milk if the batter is too thick. Fill into cupcake moulds and bake into mini mawa cakes – 175 C for 20 mins or so.

About Nandita IyerFollow On

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Nandita is a Bangalore-based food writer and columnist with a passion for healthy cooking. When not cooking, she is growing herbs and veggies in her kitchen garden. Find her recipes on her channel, Saffron Trail.

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