Read till the end as the post has been updated.
I generally use toned milk at home. But yesterday they dropped two packets of full cream milk. I kept the milk for boiling and absolutely forgot about it. And after almost an hour, the milk turned half 😀 so just kept it for some more time and made khoya. Now the question was what to make out of it because my husband is not fond of sweets. The first thing that came into my mind is Mawa cake. Have heard a lot of about mawa cakes but frankly, I have never ever tasted it. So had no clue about the taste but still thought of giving it a try. Did some quick google search and noted a few points. Eggs, cardamom, and dry mava were used in almost all the recipes but I don’t use eggs for baking so tried eggless mawa cake. The mawa that I made was a little loose, still gave it a try and the result is a super soft, moist, and very delicious eggless mawa cake 💗 A super successful experiment.
1 cup Maida/APF
1/2 cup sugar
3/4 cup fresh khoya/mawa
2 tbsp oil
1/2 tsp cardamom powder
1 tsp Baking powder
1/2 tsp Baking soda
a pinch of salt
Approx 1/2 cup milk
Powder the sugar. Keep aside. In a bowl, take mawa. Beat it using a whisked wire or electric beater. Add sugar, beat again for a minute. Add oil and cardamom powder, mix. Start adding sifted maida, baking soda, and baking powder. Mix everything properly with light hands. Add milk if the batter is very thick ( we want a thick yet flowing consistency). Bake for 35 minutes in a preheated oven at 180 degrees.
* You may need to add more sugar if you like it very sweet.
* Replace oil with butter.
*If using butter, beat sugar and butter first, followed by other things.
* Quantity of milk may vary depends on the mawa. I used fresh mawa which was not dry at all.
*** Updating post and new pictures on 26-09-20***
I baked mawa cake again today after 5 years. The cake turns out so soft and delicious. This recipe was tried by quite a few people when I posted it 5 years back. I wasn’t sure if it will turn out good today because of the difference in texture of mawa but yes it did, way better than what I imagined. The texture, the taste was just so amazing. One of the best cakes I have ever baked. Used store-brought mawa/khoya which was dry. Though I have tried this cake only twice, I can assure you, it will not fail. And to be very honest, I am going to bake this more often now. I made double the quantity because I had to finish the mawa which was nearing its best before, sharing the proportion I used below.
2 cups maida
1.5 cups grated khoya/mawa
1 cup of sugar
1/4 cup oil
1 tsp cardamom powder
Almost 1 cup of milk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Followed the process mentioned above.
Attaching a picture of the mawa used this time.
Top the cake with some almonds before putting it inside the oven (the crunch will add to the texture).
You can use 3/4 cup sugar as well if you want it to be less sweet.
I used an electric beater to beat the batter.