Indulge in the rich, decadent flavor of this eggless mawa cake, a delightful Indian treat perfect for any tea time gathering. This recipe offers a moist, melt-in-your-mouth texture without compromising on the traditional richness associated with mawa-based cakes. Forget the fuss of finding special ingredients – this recipe uses readily available pantry staples, making it accessible for even the most novice bakers. The intense aroma of cardamom and the subtle sweetness of mawa combine to create a truly unforgettable taste experience. This simple yet elegant cake is sure to impress your guests and become a new family favorite.
Forget complicated baking techniques! This easy-to-follow recipe provides a step-by-step guide to baking a perfect eggless mawa cake, even if you're a beginner. Let's dive into the simple steps and create this delicious treat together, transforming your kitchen into a fragrant haven of sweet indulgence.
Tools Needed
- Electric beater (optional)
- Food processor or blender (optional)
- Cake mold
- Baking paper
- Spatula
- Oven
Ingredients
- Plain flour
- Milk
- Butter
- Condensed milk
- Ground cardamom (Elaichi)
- Baking soda
- Baking powder
- Mawa (khoya)
- Almonds (for garnish)
Step-by-Step Instructions
Step 1. Prepare the Batter
- Beat butter and condensed milk until light and fluffy (approx. 1-2 minutes).
- Add the remaining wet ingredients (milk) and mix well.
- In a separate bowl, mix the dry ingredients (flour, baking soda, baking powder, cardamom powder).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mawa (khoya) gently. Do not overmix.
Step 2. Bake the Cake
- Pour the batter into a prepared cake mold lined with baking paper.
- Garnish with almonds or other desired toppings.
- Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes.
Step 3. Cool and Serve
- Let the cake cool completely before removing from the mold.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use fresh mawa for the best flavor.
- Don't overmix the batter after adding the mawa.
- Line your cake mold with butter paper to prevent sticking.
- Cardamom powder is optional, but adds a nice flavor.
Nutrition
- Calories: approximately 400-450
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 5-8g
FAQs
1. Can I substitute the mawa (khoya)?
While mawa gives the cake its unique richness, you can try substituting it with ricotta cheese or a mixture of condensed milk and powdered milk. The texture might differ slightly.
2. How can I store leftover cake?
Store the cooled cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This eggless mawa cake recipe is a delightful testament to how delicious and easy baking can be. Enjoy the rich, comforting flavors and share this simple recipe with your loved ones. Happy baking!