Indian Mawa Cakes
Mawa cakes is a cake made using evaporated milk/khoya/Mawa. I have very fond memories of these Indian cardamom cakes. Being from India/Mumbai, mawa cakes are favorite of every person staying out there. They are super tasty, soft and totally melts in your mouth!!!!
It’s the most fast selling cake in bakeries, but it’s origin is from an Irani/Parsi bakery which are very famous in Mumbai. My personal favorite is Merwans bakery at Grant road. I very well remember that to get these cakes you need to reach the bakery in the morning between 8 to 10 am or else you won’t ever get it. Though they are not particularly impressive to look at, plain looking almost with a sprinkle of cashew or almond….but one bite of it is all it takes to get hooked.
My husband has to have these delicious cakes on all his trips to India . He really loves eating them so much that he has to get a bunch of them back with him so that he can relish them for a long time. I am sure you guys must have got my motive behind making these super tasty Mawa cakes….!!!
It’s clear from the name itself that the main ingredient is Mawa or Khoya which evaporated milk. It cannot be substituted by any other ingredient.You can get the Mawa from any Indian store or prepare at home as well. I have also posted the recipe to make the Mawa from scratch.
These cakes can be made with or without eggs and with a lot of variations like adding cashews, almond, coconut etc.Well my husband's personal favorite are the plain ones, so here I am trying out these super rich and delicious cupcakes….
Prep time 20 mins
Baking time 20 to 25 minutes
Makes around 12 to 18 cupcakes depending on the moulds
Ingredients for making Mawa
2 cans evaporated milk( 14oz each)
1 cup heavy cream ( 250 ml)
Ingredients for Mawa cakes
1 1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 tsp cardamom
Pinch of salt
1/2 cup Mawa, at room temperature
6 tablespoons of unsalted butter, at room temperature
1 cup sugar
6 tablespoons whole milk
Cashew halves ( optional)
Method for making Mawa
- Place the evaporated milk in a large saucepan with tall sides.
- Bring the mixture to a boil over high heat. Reduce the heat to medium high and let it cook stirring occasionally for ten minutes. Turn the heat to medium and keep cooking until the mixture thickens.
- The mixture will start looking like a grainy butterscotch pudding.Turn the heat down to low and continue cooking for another 10 to 15 minutes. Keep stirring as there is a higher risk for the mixture to settle on the pan.
- The whole process will take around 50 minutes, pay close attention to the first and last ten minutes of the cooking. The final consistency is of a very thick pudding.
- Let cool to room temperature. Refrigerate is not using right away. The Mawa can also be frozen for up to three months. You will get around 3/4th to 1 cup of Mawa.
Method for Mawa cakes
- Preheat the oven to 350 degrees Fahrenheit and position the rack in middle.
- Lightly spray cooking spray or apply melted butter on the moulds or just put a cupcake paper in the muffin tin and keep it aside.
- In a large bowl stir together flour, baking powder, cardamom and salt.
- In a stand mixer fitted with. A paddle attachment or with a hand held mixer, beat together Mawa, butter and sugar at medium speed until light and fluffy.
- Turn the speed to low and add eggs one at a time, beating well after each addition.
- Still with the motor running on low add the reserved flour mixture and milk.
- Turn the speed back to medium and beat until the mixture is smooth.
- Divide evenly in the prepared muffin tin or moulds,top each with a cashew half if using and bake for 20 to 25 minutes or till the tooth pick Inserted Comes out clean.
Nutrition value per cupcake
Carbs 21.8 gms
Proteins 2.3 gms
Fat 6.2 gms
Weight watchers points- 7