Manisha Mishra
by Manisha Mishra
9 Servings
1 hr 15 min

The mawa that we use into the cake batter is the most important ingredient of this cake so as per my recommendation get your hands on the best quality Mawa possible or use handmade Mawa. Honestly, the first time I made this cake at home was many years ago and it was for my parents. They are not really fans of any flavour cake so while thinking about what to bake for them, I made this rich & creamy Mawa cake and they really enjoyed it. This is a tea time cake which is lightly sweetened and goes so well with cup of tea or coffee.

The addition of mawa, nuts and all those aromatic flavours made me bake it again n again. Cardamom is the most popular flavour used in Indian desserts. And this flavour are extremely common in Indian sweets. Mawa cake is buttery, soft, rich and creamy bursting with so much flavour,

This cake is especially popular in Parsi and Iranian bakeries and cafes in Maharashtra. You don't need any frosting or icing for this cake, it’s just so good as it is.

Mostly Mawa Cake was made with eggs but today I am sharing an eggless version. I know you guys love all eggless Cake recipes of mine so I had to make this eggless version too.

Let's check out the Ingredients & step by step recipe of Mawa Cake. If you like the recipe then please comment below, I would love to read your thoughts!!!!

Recipe details
  • 9  Servings
  • Prep time: 15 Minutes Cook time: 60 Minutes Total time: 1 hr 15 min
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For the Instant Mawa
  • 1/4 Cup milk
  • 1/2 Cup milk powder
  • 1 tsp butter
For the Mawa Cake
  • 1.5 Cup All purpose flour
  • 1 Cup Condensed Milk
  • 1/2 Cup Butter or ghee or oil 
  • 3/4 Cup Milk
  • 1 tbsp curd
  • 1 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1 Tsp Cardamom powder
  • 1/4 Cup Slivered Almond/ Pistachio
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.
  • Use any neutral flavoured oil if you do not want to use butter.
  • Instead of condensed Milk you can use Powdered Sugar.
  • Use fresh mawa for more rich flavour in the cake.
  • If you want to skip the curd then replace with a tsp vinegar.
  • You can also sprinkle some additional cardamom powder for added flavour.
  • Use dry fruits according to your preference.
Manisha Mishra
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