EGGLESS THANDAI MAWA CAKE

Mawa cake is a Parsi Cake made using mawa, evaporated milk.  Using mawa in the cake gives a dense  and moist texture to the cake with caramalised flavour. This cake totally gives you a feel of Indian flavours. Here I added thandai masala powder in it with mawa which is again Indian and gives the cake a rich taste. I even tried cupcakes which I will post after this recipe. Few days back hubby bought 1 kg mawa which was very good quality, soft and crumbly. So tried mawa cake , mawa cupcakes and few sweets with it. You can make your own mawa at home too from milk. It takes lots of efforts and is time consuming too. But choice is yours. All the mawa , nuts, rose syrup gave it a rich mithai feel but you can taste a dense rich cake in every bite. When served chilled it could be real summer soother. So do try this cake this summer holidays and let me know your experience. Hope you all like this recipe.  

 INGREDIENTS:

2 ¼ Cup All Purpose Flour

¼ Cup Corn Flour

1 ½ tablespoon Thandai Masala mix [I used homemade but you can use store brought]

½ teaspoon Salt

1 ½ teaspoon Baking Soda

2 teaspoon Baking Powder

½ Cup Mawa/ Khoya, grated fine or crumbled

1 ¾ Cups Sugar

½ Cup Yogurt, at room temperature

½ Cup Cooking Oil

1 teaspoon Rose Essence / Rose Water [optional]

1 Cup Milk, lukewarm

For Garnishing:

2 tablespoon Almonds, roughly chopped

2 tablespoon Pistachios, roughly chopped

METHOD:

STEP 1 – Take a large mixing bowl, add all purpose flour, salt, baking soda, baking powder and sift twice.

Mix well with a fork. Corn flour needs to be well incorporated with all purpose flour.

STEP 2 – Add thandai masala mix in it and mix well with a fork again.

STEP 3 – Pre-heat the oven at 375 degree F or 180 degree C. Grease a 7 inch cake tin with butter and line it with butter paper. Keep it aside.  

STEP 4 - In another bowl, add yogurt, oil and sugar

and beat with an electric beater and mix on high speed for about 2 minutes.

Sugar will be dissolved and the mix will be lighter.

STEP 5 – Now add mawa and rose essence and beat it for another 1-2 minute.

STEP 6 – Now start adding dry mixture and milk in it alternatively in small batches and mix well.

Make sure that the ingredients of cake batter are well combined.

STEP 7 – Pour the cake batter in a greased and lined cake tin.

Sprinkle some chopped nuts on the top.

Tap the pan on the counter few times to make sure that the batter is well settled.

STEP 8 – Place the cake tin in the middle rack of the oven and bake it for 40-45 minutes on 180 degree C. Start checking after 40 minutes. [see notes]

STEP 9 – Insert a tooth pick in the middle of the cake, if it comes out clean, your cake is ready. Otherwise bake it for another 3- 4 minutes. It looks brown in colour when fully baked.

STEP 10 – Rest it for 5 minutes in the oven and then take it out. Again let the pan rest for 5 minutes and then carefully remove the cake from the cake tin. Place it on cooling rack/ wire rack for next 5 minutes.

STEP 11 – Cut in to desired size and shape and enjoy.

Serve it with tea or coffee. This cake taste amazing when served hot. You can microwave for few seconds every time before serving.

Store in an air tight container when cooled completely.[see notes]   

 NOTES: *All ovens are different and the baking time will vary.

               *If want to use the next day, please store it in the refrigerator because it is with mawa.