Almond cakes khoya mawa

Eggless Khoya/ Mawa Cake

October 12, 2016
Mawa cake
I feel homesick during this time of the year. Reminiscing the old memories down the lane, Durga puja was one such special occasion  where I would eagerly wait for the stores to unveil their latest trends and style. It was a fabulous opportunity for me to bargain with my parents to revamp my existing wardrobe. No matter how much they crib and cringe, I would be so excited and chasing  the tailor and reminding him umpteen times that Puja is round the corner !!!
Soon after the  Durga Puja, we Odiya’s wait patiently for  the full moon to celebrate kumar – Purnima. Again an opportunity to wear new clothes and accessories. I reckon things don’t change as we grow up.
I still want to go for shopping during this time of the year and follow the trend…. Only thing is that I hate seeing myself in the change room and wish for couple of sizes lower…. Well certain likings and tastes have changed but the festive feelings remains the same no matter where you reside. Going to Mataji ‘s temple and worshipping the goddess feels so fascinating. The radiant face of devi Maa is a joyous moment to cherish.
During this auspicious moment I am sharing a beautiful cake recipe adapted from ChefinyouI have made this cake on several occasions and  it is a keepsake for me to impress guests who prefer eggless cakes.


Mawa cake-2

Mawa cake

Mawa cake- 3


Eggless Khoya/ Mawa Cake
Recipe Type: Dessert
Author: Shibani of Pearlsofeast
  • 200 grams plain flour (maida)
  • 130 grams unsalted butter
  • 150 grams castor sugar
  • 150 grams Mawa (khoya)
  • 2 tablespoons yogurt (dahi)
  • 1 teaspoon baking powder
  • 1/2 teaspoon soda bi-carb
  • 1 tablespoon cashew nut powder/almond meal
  • 150 ml milk
  • a few drops of rose essence
  1. Sieve flour,baking powder and soda bi-carb together. Mix the cashew nut powder/almond meal in it and keep aside.
  2. In another bowl cream the butter and sugar together. Mix in the yogurt and add the crumbled Mawa to it. Whisk it well until there is no lumps.
  3. Fold half of the flour mixture and half of the milk into the butter mixture. Take care to fold gently and not to beat vigorously. Repeat with the remaining flour mixture and milk till the batter is of a smooth, shiny and even consistency. Add in the essence
  4. Pour the batter into a desired tin and bake at 180′ C for 30 minutes or until the toothpick comes out clean.
I used Nanak brand khoya but you can make it at home.[br]To make instant Khoya/Mawa at home[br]You will need[br]3/4 cup full fat milk powder[br]1 tablespoon ghee[br]1/2 cup milk .[br]Stir all the ingredients together and microwave for couple of minutes or more to get a dough consistency. Set aside in the refrigerator for 30 minutes and mawa/Khoya is ready.

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