Bombay Style Mawa Cake

Having lived & worked away at Gurgaon, all of last year, I’ve missed everything about my city; the noise, bad roads, terrible weather & most of all- the food! My demanding job left me no time at all to do the one thing I really love- to bake. Now that I’m back home, there’s no stopping the madness that has taken over-not a day goes by when I’m not obsessing over what to bake next.

Have decided, in all fairness, that my homecoming post should be a dedication to my favourite city- and so, here’s the Bombay Style Mawa Cake!

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Golden & Delicious

If you’ve ever stopped by an Irani Cafe in Old Bombay, surely you’ve come across these delicate little beauties. Stacked neatly, in golden rows & under glass cases- perfectly warm, buttery & delicious the Mawa cake is best enjoyed with a hot cup of milky tea. Standing out with it’s distinct cardamom aroma,the Mawa cake commands full attention amidst the warm & freshly baked goodness that is a given at any good Irani cafe.

For those wondering, Mava or Khoya is a soft and granulated paste that’s made by continuous boiling and stirring milk. It is a commonly used ingredient in most Indian sweets & is easily available at any dairy shop, across the city.

I just love the aroma that fills my kitchen & home while these bake & with a recipe that’s so very easy, I find myself baking these cakes quite often. Here’s a super simple & very very effective little recipe for the perfect & moist Mawa Cake..enjoy!

To make about 16-18 cupcake size;

1 1/4 cup All purpose flour

1/2 tsp baking powder

1/4 tsp cardamom powder

120 grams soft or room temperature mawa or khoya

100 grams soft or room temperature butter

1 cup castor sugar

2 eggs

6 Tbs milk

1/2 tsp vanilla extract

1/4 cup almonds or pistachio, halved or slivered

  1. Pre heat the oven to 180 C. Line a cupcake or muffin tin with cupcake liners.
  2. Sift the flour, baking & cardamom powder into a bowl & set aside for later.
  3. Mix the vanilla with the milk & set aside.
  4. Using a hand mixer, beat the mava, butter & sugar, on medium speed for 3-5 minutes, until light, pale & fluffy. Add the eggs, one at a time, beat at low speed – be sure to scrape the bowl down frequently so that all ingredients mix well.
  5. Once the eggs are mixed, add the flour mix & the milk in 3 lots , starting with flour & ending with milk. Ensure that you do not over beat the batter by keeping the speed at minimum.
  6. Using a standard ice cream scoop, add a heaped scoop of batter into the lined cupcake tins, till about 3/4 full & scatter the nuts on top. I’m a sucker for anything old school so I kinda centrally place a nut per cupcake- but that’s just me. Bake for 20-22 mins. I prefer using the central rack of the oven.
  7. The cakes should be baked till golden & , when pricked with a skewer, should come out clean & dry. By now your home should be bursting with the most delicious aroma!
  8. Once out of the oven, let the cakes cool in the tin for 8-10 mins. Pop out of the tins & let cool on a rack before your store them. When I bake these, there’s never the need to store as they’re polished off almost as soon as they’re out of the oven, however they can be stored for 3 days in the ‘fridge, in an airtight box.

Warm Mawa cakes,  deliciously golden on the outside & buttery yellow, light & fluffy on the inside, make great accompaniments to a hot cup of milky tea or coffee. Let me know how yours turns out!

 

 

 

 

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