MAWA CAKE

For the Instant Mawa

In a vessel take butter and milk. Stir well making sure they are combined well.

Now add milk powder and stir continuously at low flame.

The mixture starts to thicken & starts to separate from pan.

Keep mixing until it forms a lump.

Instant Mawa(Khoya) is ready. Allow it to cool completely.

For the Mawa Cake

To begin making the Mawa cake, set the oven to preheat at 180°C.

Then grease and adequately dust a 8" pan and set it aside for later use.

Next, sieve together the all purpose flour, baking powder, salt, cardamom powder into a bowl and set aside.

In another mixing bowl, using a electric hand blender, whisk butter and condensed Milk for 4 to 5 minutes till the mixture is creamy, pale, light and fluffy.

To this mixture, add the prepared Mawa (crumble the mawa) and 1 tbsp curd, whisk till well combined and smooth.

The next step is to add the flour mixture and milk, gradually and mix well between additions.

Repeat with remaining flour and milk until you get a smooth, pourable cake batter.

Pour the batter into the prepared pan and even out the top.

Sprinkle the almond and pistachio flakes around the top.

Place the tin in the preheated oven to bake for an hour or till a skewer inserted in the center of the cake comes out clean.

Remove the cake from the oven, allow it to cool and serve it with tea.