Mawa cake – is an ‘Indianised’ dessert native to the Iranian community. It is a rich, dense and moist cake that has long been the front face of Parsi dessert cuisine.
The star ingredient of the dish is mawa or fresh khoya, which is basically reduced and dried whole milk. Mawa, or khoya, is used in many Indian desserts and mithai preparations to borrow its caramelised, milky flavour. Parsi mawa cake is popularly eaten as a tea-time snack or as a post-meal dessert.
To suit pan-Indian sensibilities, we tweaked the cake recipe to make it healthier by replacing refined all-purpose flour with whole wheat. This version of cake doesn’t even contain eggs.
Original mawa cake is topped with various nuts like pistachios or almonds. This wholegrain mawa cake is decorated with a thick layer of saffron whipped in cream.
Saffron, or kesar, is again a revered spice in India, which is mostly used as seasoning or for adding colour to foods, especially sweets.
Saffron is also used as a healing product in ancient Ayurveda for its immense cooling and medicinal properties.
Apart from fighting infections and diseases, it also aids in weight loss. A pinch of saffron works wonder to elevate the healthfulness of the meals it is added to.
Ingredients Of Khoya Cake:-
- 3 eggs
- 1 cup maida
- 1 and 1/2 cup sugar
- 1/3 cup butter
- 200 gm khoya (mawa)
- 1 tsp vanilla essence
- 1/3 tsp baking powder
- Muffin moulds-greased and floured
Instructions How to prepare Khoya cake:-
1.Place maida, sugar, butter, khoya, vanilla and baking powder in a bowl and beat well with a beater, till smooth.
2.Add the eggs and beat it again. The batter should have dropping and smooth consistency. If does not have such consistency, add a little milk and beat again.
3.Pour into muffin moulds and bake in a pre-heated oven 20-25 minutes( Temp: 180 C-360 F)
4.Insert a skewer or knife in the cake. if it comes out clean your cake is ready.