Ingredient details:
All-purpose flour: I use the maida that I buy locally. You may use the one you get where you live. Please do not use whole wheat flour.
Corn-starch: This is an important ingredient in this recipe. There are no substitutes for it. This is the white powder that is used to thicken gravies and custards.
Ghee: Also known as clarified butter, Ghee is a crucial ingredient in this cake. It imparts flavour which is classic to the mawa cake.
Mawa: I have used Amul Mawa or Khoya/Khova. To know what is mawa please read the questions mentioned below the recipe.
Sugar: I use powdered sugar in this recipe because it helps in dissolving quickly, resulting in a smooth batter.
Milk: I use full fat milk, the more fat content, the better the cake flavour and texture.
Eggless Mawa Cake (without condensed milk or yoghurt)
This is the softest Mawa cake you will ever make. It is extremely easy and uses basic ingredients.
Ingredients
- 180 g all-purpose flour/maida
- 2 tbsp. corn-starch
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 30 g ghee
- 120 g sugar preferably powdered
- 240 ml milk (hot)
- 120 g Mawa Homemade or store bought – 1/2 cup packed
- 1/4 tsp. rose extract/cardamom extract/saffron extract optional
Instructions
- Grease and line an 7 or 8 inch loaf pan, preheat your oven to 175C
- Sift the flour, corn-starch, baking powder, baking soda and salt into a bowl and set it aside.
- In separate bowl add the Mawa, ghee & sugar. Whisk well until combined. Now add the milk. Whisk till super smooth.
- Sift all the dry ingredients into this wet mixture & gently mix till JUST combined.
- Please read the notes (FAQ) below the recipe to make sure your cake turns out perfectly.
- Pour into prepped mould, tap gently on the counter to smoothen batter & run a knife through the centre as shown in the video for that classic pound cake look.
- Bake for roughly 35-45 minutes, until a toothpick inserted in the centre comes clean. Let the cake cool completely before enjoying! NOTE: This baking time is for a 7-inch loaf pan.
- IMPORTANT: If you use an 8 or 9 inch loaf pan the baking time will change. Please don’t make any changes or substitutions, it will change the end results.
Notes and Questions:
Why do I need to beat the butter and sugar for so long?
You have to do so to incorporate enough air in the mixture otherwise the cake will not rise properly
What is mawa?
Mawa is a very commonly used ingredient in Indian households, specially to make Indian sweets. It is basically cooked milk solids
Baking time for cake?
Baking time varies depending on the colour of the pan you use and also your oven temperature. For my oven the cake takes anywhere between 30-35 minutes. You will need to see when the cake looks risen and lightly golden on top approx around 30 minutes, check with a skewer and if it comes out clean, the cake is ready.
Can I also add cardamom?
Yes you can add around 1/4 tsp ground cardamom for extra flavour.
Bakesalotlady™ 