What is Mawa Cake?
Mawa cake is a traditional Indian dessert that has been around for centuries. It is made with mawa, which is a type of clarified butter, and it is usually flavored with cardamom and saffron. The cake is usually served either hot or cold and is often served with a variety of accompaniments such as nuts, fruits, and other sweets. It is a very popular dessert in India and is often served during festive occasions.
Ingredients For Mawa Cake
- 1 cup all-purpose flour
- 3/4 cup mawa (clarified butter)
- 1/2 cup sugar
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon saffron strands
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3 tablespoons warm milk
- 2 tablespoons melted butter
- 1/4 cup chopped nuts (optional)
Instructions To Prepare Mawa Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, combine the all-purpose flour, mawa, sugar, cardamom, saffron, baking powder, and baking soda. Stir until the ingredients are well combined.
- In a separate bowl, mix together the warm milk and melted butter. Add the wet ingredients to the dry ingredients and mix until everything is well combined.
- Pour the batter into the prepared cake pan. Sprinkle the top with the chopped nuts, if desired.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Nutritional Information for Mawa Cake
Per serving (1/10th of the cake): Calories: 192; Total Fat: 11 g; Saturated Fat: 6 g; Cholesterol: 19 mg; Sodium: 119 mg; Carbohydrates: 20 g; Fiber: 0.8 g; Sugar: 11 g; Protein: 3.2 g.
Tips For Making Perfect Mawa Cake
- Make sure the mawa is at room temperature before adding it to the batter.
- If you do not have cardamom and saffron, you can substitute with your favorite spices.
- If you do not have all-purpose flour, you can substitute with whole wheat flour.
- If you do not have a cake pan, you can use a shallow baking dish instead.
- Do not overbake the cake, it should be slightly moist in the center.
Notes
The cake can be stored in an airtight container at room temperature for up to 3 days.
Serving Suggestions
Mawa cake is best served warm with a dollop of vanilla ice cream or a drizzle of honey. It also pairs nicely with a cup of hot tea or coffee.
Frequently Asked Questions
Q: Can I make mawa cake without mawa?
A: Yes, you can substitute mawa with equal amounts of butter or ghee.
Q: Can I make the cake ahead of time?
A: Yes, you can make the cake up to 3 days in advance and store it in an airtight container at room temperature.
Recipe 2 : Mawa Cake with Chocolate Chips
Ingredients
- 2 cups all-purpose flour
- 1 cup mawa (clarified butter)
- 1 cup sugar
- 1 teaspoon cardamom powder
- 1 teaspoon saffron strands
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons warm milk
- 4 tablespoons melted butter
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, combine the all-purpose flour, mawa, sugar, cardamom, saffron, baking powder, and baking soda. Stir until the ingredients are well combined.
- In a separate bowl, mix together the warm milk and melted butter. Add the wet ingredients to the dry ingredients and mix until everything is well combined.
- Pour the batter into the prepared cake pan. Sprinkle the top with the chocolate chips.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
Nutritional Information
Per serving (1/10th of the cake): Calories: 236; Total Fat: 13 g; Saturated Fat: 7 g; Cholesterol: 24 mg; Sodium: 135 mg; Carbohydrates: 28 g; Fiber: 1.1 g; Sugar: 16 g; Protein: 3.5 g.