There’s a certain magic to a Mawa Cake. It’s not your typical fluffy birthday cake; it’s a dense, richly aromatic slice of comfort that tastes like home. This recipe, passed down with love, shows you how to create that iconic Irani café-Indian style treat in your own kitchen, without any eggs. It’s easy to make and fills your home with the comforting aroma of cardamom and mawa.
- Servings: 8 Serve
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Cool Time: 10 minutes (in pan)
- Chill Time: None
- Total Time: 1 hour 5 minutes
Ingredients
For the Mawa (Khoya):
- 2 cups full-fat milk powder
- ½ cup whole milk
- 2 tablespoons ghee (clarified butter)
For the Cake:
- 1.5 cups all-purpose flour (maida)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- A pinch of salt
- 1 cup granulated sugar, powdered
- ¾ cup unsalted butter, softened (or use more ghee for a richer taste)
- 1 cup whole milk, at room temperature
- 1 teaspoon vanilla essence
- 1.5 teaspoons cardamom powder (elaichi)
- A handful of sliced almonds or pistachios for topping
Step-by-Step Directions
Step 1: Make the Homemade Mawa
In a non-stick pan, heat the 2 tablespoons of ghee on low heat. Add the milk powder and pour in the ½ cup of milk. Mix continuously for 8-10 minutes until it all comes together into a soft, crumbly dough-like ball. It will smell toasty and delicious. Take it off the heat and let it cool completely. Once cool, crumble it with your fingers so there are no big lumps.
Step 2: Get the Oven Ready
Preheat your oven to 350°F (180°C). Lightly coat an 8-inch round cake pan with oil or simply line it with parchment paper.
Step 3: Mix the Dry Stuff
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and that tiny pinch of salt. This gives our cake a good rise.
Step 4: Cream the Goodness
In a large mixing bowl, beat the softened butter and powdered sugar together until it’s light and fluffy. Now, add the crumbled mawa and beat again until it’s well mixed.
Step 5: Bring It All Together
Add the vanilla essence and cardamom powder to the butter-mawa mixture. Slowly mix in the flour blend and milk, a little at a time. Start and end with the flour. Mix gently after each addition until you have a smooth, thick batter. Don’t overmix!
Step 6: Bake to Perfection
Pour the beautiful fragrant batter into your prepared pan. Smooth the top with a spoon and generously sprinkle the sliced nuts on top. Pop it in the oven for 35–40 minutes, and check by slipping a toothpick in the center—if it comes out clean, it’s ready.
Step 7: The Hardest Part – Waiting!
Allow the cake to rest in the pan for about 10 minutes before moving it. Carefully loosen the edges with a knife, then place it on a wire rack and let it cool down fully. This cake is delicious warm, but its flavor deepens beautifully once it’s fully cooled.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value * |
|---|---|---|
| Calories | ~480 | |
| Total Fat | 25g | 32% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 65mg | 22% |
| Sodium | 180mg | 8% |
| Total Carbohydrate | 58g | 21% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 38g | |
| Protein | 8g | |
| Vitamin C | 0mg | 0% |
| Calcium | 220mg | 17% |
| Iron | 1mg | 6% |
| Potassium | 250mg | 5% |
Final Thought
This eggless Mawa Cake is more than just a dessert; it’s a warm, fragrant hug on a plate. It’s perfect with a cup of chai on a rainy afternoon or as a sweet ending to a family meal. Baking it from scratch, especially making your own mawa, makes the first bite incredibly rewarding. Give it a try and create your own sweet memories
Also Read: Easy Homemade Oreo Cupcake Recipe with Cream Cheese Frosting
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.