Easy and Quick Mawa Cake Recipe

Mawa cake without making mawa traditionally

Let’s bake the most popular Indian cake. Let’s make a soft, super-delicious mawa cake. A cake in which the star ingredient is mawa. But you could make this mawa cake without the hassle of making mawa traditionally.

Now we all know how increasingly difficult it is becoming to get good, fresh, and unadulterated mawa from dairies or other outlets. And also, if you want to make it at home yourself to be on the safe side, that would need a lot of time and patience. So then even if you absolutely love mawa cake, how can you make it? Well, I have a solution. It will save you the bother of having to source good mawa or take the trouble to make it at home. I’m going to show you a way to make instant mawa that doesn’t involve any cooking. But exactly how are we going to do this? Why not find out, right here at Pat-a-Cake!

Let’s learn how to make a mawa cake as well as mawa cupcakes. Read on and you’ll see how you could make these with and without eggs. Do also check out two of my other super-tasty cakes with an Indian twist: My Orange Semolina Cake and my Tres Leches Rose Milk Cake. You and your family will surely love these soft, and scrumptious cakes.

Ingredients

1 ½ cup (190g) maida

⅔ cup (150g) salted butter

¾ cup (160g) granulated or fine castor sugar

1 ½ tsp baking powder

3 eggs

1 ¼ tsp ground cardamom

(Or 1 tsp vanilla extract)

A little yellow colour (optional)

Approx. ¼ cup milk

3 – 4 tbsp chopped nuts

For eggless mawa cake

Replace eggs with a mix of ½ cup whipped yogurt + ¼ cup milk

And replace the baking powder with 1 tsp baking powder + ½ tsp baking soda

For instant mawa

¾ cup milk powder

1 ½ tbsp pure ghee (or butter)

1 tbsp milk cream

1 tbsp milk

Procedure

1. Grease and flour-dust a round 6″ cake pan. Line only the bottom with parchment paper. Grease and dust this too. Place cupcake liners into 5 cupcake moulds. If you want to only make a mawa cake, you could use a round 7″ – 8″ cake pan or a rectangular loaf pan.
2. In a bowl, mix the instant mawa ingredients – milk powder, ghee, milk cream, and milk.
3. Next, sift the maida and the baking powder into a bowl, and mix this again with a whisk.
4. Transfer the butter to a mixing bowl. Whip it well.
5. If using granulated sugar, first coarsely grind it and then add this to the butter. Whisk the two together till light and fluffy.
6. Mix in 1 egg at a time, whisking well after each addition.
7. Crumble the prepared mawa with a fork and mix this into the cake batter.
8. Add in the ground cardamom and yellow colour.
9. Finally, fold in the sifted flour mix and the milk in two portions each, alternating between the two ingredients.
10. Add some more milk if necessary to bring the batter to a dropping consistency. (The batter shouldn’t be too thin or of a ribbon consistency.)
11. Fill the cupcake liners to ⅔ of their capacity. Sprinkle a few chopped nuts on the top.
12. Then transfer the remaining batter to the prepared cake pan. (The pan shouldn’t be filled to more than ⅔ of its capacity.) Level the top and tap it on the counter top a few times to release any trapped air bubbles. Sprinkle some chopped nuts on the top.
13. Bake both the cupcakes and cake at 170 C, the cupcakes for around 20 – 25 minutes, and the cake for around 40 – 45 minutes or till a skewer inserted into it comes out clean. When they’re done, the cupcakes will change colour on the top and also pass the skewer test.
14. Let the cupcakes cool on a wire rack. Let the cake cool in the pan for around 15 – 20 minutes. Then de-mould it and let it cool completely on a wire rack.

Enjoy!