Eggless Mawa Cake made with mawa (milk solids), flavored with cardamom, saffron and topped with nuts! This lightly sweetened cake goes so well with cup of chai!
1/2cupunsalted butter1 stick (113 grams), at room temperature
3/4cupgranulated white sugar150 grams
generous pinchsaffron strands
1/4teaspooncardamom essenceoptional
1/2cupplain yogurtwhisked and at room temperature
3/4cupmilk6 oz, I used whole milk
3/4cupmawacrumbled, 125 grams
1tablespoonchopped pistachios
1tablespoonsilvered almonds
1/2tablespoondried rose petalcrushed
Instructions
Pre-heat oven to 350 F degrees and spray a 8-inch round pan with baking spray and set aside.In a large bowl sift together flour, cardamom powder, baking powder, baking soda and salt. Whisk everything together and set aside.
Using the paddle attachment of your stand mixer (or use your hand mixer), beat butter with sugar and saffron strands (crushed) until creamy.Add cardamom essence if using and mix again.
Now, add whisked plain yogurt and mix well.
Now, add half of the flour mixture and mix until combined. Followed by all of the milk and then the remaining flour. Mix until combined but do not over-mix.
Fold in the crumbled mawa and mix.
Transfer mixture to the prepared 8-inch round pan. Top with chopped pistachios, silvered almonds and dried rose petals. Bake the cake at 350 F degrees for 45-50 minutes or until toothpick inserted in the center comes out clean.Transfer cake onto a wire rack to cool completely. Slice mawa cake and serve with cup of chai or coffee.
Notes
Cashew nut is often used on top of this cake so you very well may use it.
Nutmeg is also often use to flavor this cake so you can use some in addition to cardamom powder in the recipe.