Tuesday, September 14, 2010

Eggless Mawa Cake - Saffron and cardamon flavored eggless milk cakes

Dear All,

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This post has been pending in my drafts from quite some time now and finally today I decided to go ahead and share it with all you wonderful people out there. Mawa cakes are plain simple cakes made out of khoya, these are perfect for tea time treats, very rich in flavor and fulfilling at the same time. I have grown up eating these yummy cakes from Parsi bakeries, I still remember my mom buying a packet of 6 small muffins and we kids would finish them in no time. I had bookmarked this recipe long time back and finally decided to give it a try few days back. I have added few saffron strands and some powdered cardamons to give it a rich and festive flavor. You can even try adding some cashews and currants, which I am planning to add next time :)

On a lighter note here's a sms which one of my friends messaged me...Once a beautiful woman was asked to describe Marriage..She said: "Sacrificing the admiration of many men for criticism of one man" ...I am not sure if you all will agree with this but I do find some truth in it :) Let me know your views

Saffron and Cardamon

Original Recipe Source - Ravum's Recipe
The recipe yields close to 18/19 small muffins
Wet Ingredients:-
1 tin condensed milk (400 gms)
1/3 cup butter, Amul is fine
200 gms mawa or khoya
1/2 cup milk
1/4 cup milk (this is to be used while mixing dry and wet ingredients if the batter is too thick)

Dry Ingredients:-
1 1/2 cups of all purpose flour (210 gms)
1 tsp baking powder
1 tsp freshly crushed cardamon powder
few strands of saffron
1/4 cup of finely chopped cashews (optional)

  • Grease and line 18 muffin cup cake moulds.
  • Preheat the oven to 180 degrees celsius.
  • Mix all the wet ingredients together except 1/4 cup milk, heat this mixture until all the butter is melted and it becomes homogenous mixture. Cool it to room temperature.
  • Sift all purpose flour and baking powder, add in saffron and cardamon powder.
  • Mix the dry ingredients with the wet mixture, if the batter is too thick use 1/4 cup of milk, the batter should be similar to idli batter consistency.
  • Fill in the muffin liners till 3/4 full and bake them at 175 degrees C for exactly 20 mins.
  • These cakes get browned very fast so keep an eye on them if you are baking over 20 mins.
  • Enjoy these with a warm glass of milk or during tea time.

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Verdict:- I got approximately 19 muffins out the recipe, this recipe is very easy to make and extremely rich in taste. Adding dry fruits like cashews and currants would make a lovely combo of flavors! A must try for all mawa cake lovers! I made a batch for my office colleagues and it was a BIG hit with everyone :)