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!
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
6 Tbs milk
1/2 tsp vanilla extract
1/4 cup almonds or pistachio, halved or slivered
- Pre heat the oven to 180 C. Line a cupcake or muffin tin with cupcake liners.
- Sift the flour, baking & cardamom powder into a bowl & set aside for later.
- Mix the vanilla with the milk & set aside.
- 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.
- 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.
- 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.
- 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!
- 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!