Mawa cake recipe | eggless parsi or mumbai mawa cake | khoya cake recipe with step wise pictorial and video method is all about making a delicious bakery style parsi or mumbai mawa cake using leftover desi ghee residue.

Mawa cake recipe | eggless parsi or mumbai mawa cake | khoya cake recipe has a mawa as prime ingredient & to make this recipe, you can use fresh store brought mawa, also called khoya. In the present recipe, we are using leftover ghee residue which is also termed as mawa & is very healthy and nutritious.

This cake is having a unique aroma and texture due to the presence of mawa in it. Yes, khoya gives it a caramelized texture too & cardamom has taken its essence to another level.

Also have a look at other cake recipes like almond upside down cake recipe, whole wheat banana walnut cake, coffee cake recipe, semolina coconut cake, jam cake recipe, simple eggless vanilla sponge cake, banana upside down cake, dora cake, vegan orange cake recipe, custard powder cake, red velvet cake, tutti fruity cake, chocolate muffins and chocolate chips Muffins.

Other recipes using leftover desi ghee residue are besan Ka halwa, gajar ki barfi, custard flavoured paneer barfi, eggless oats cookies, Atta ladoo, khoya paneer and thekua recipe.

Youtube video of mawa cake recipe

Mawa cake recipe – recipe card

Step wise pictorial method of mawa cake recipe

1. Take a bowl and add butter in it.
2. Add powdered sugar over the butter.
3. Whip the butter with hand blender until turns fluffy. Do it with hands if you don’t have blender.
4. Sieve maida, baking soda and baking powder over the fluffy butter.
5. Mix using cut fold method.
6. Add curd & milk and mix again using cut fold method.
7. Lastly add ghee residue (mawa) & mix one more by applying cut fold method.
8. Transfer the batter in a greased baking tin.
9. Sprinkle roughly chopped almonds & cardamom powder over the batter. You may mix some of the chopped almonds and cardamom powder while preparing the batter.
10. Bake in a pre-heated oven @180°C for 60 minutes.

Your mawa cake is ready. When cooled down, cut into slices and enjoy.

NOTES

*As earlier said, this is not necessary to make this cake with the leftover desi ghee residue. you can make this cake with the mawa/khoya too.

*while baking, if the cake top starts turning dark brown but the cake is still under baked, then wrap the cake top with aluminium foil to prevent cake from burning.

*whether the cake is properly baked or not, to check this, insert a toothpick or knife in the cake when it is baked completely. if the toothpick/knife comes out clean, your cake is properly baked. otherwise bake for little more time.