NGTV NEWS | BAKERY SPECIAL
Mawa Cake: A Rich, Aromatic Classic You Can Bake at Home
By Chef Romi
Mawa cake is a beloved Indian bakery classic, known for its rich milk flavour, soft crumb and delicate aroma of cardamom. The secret lies in good-quality mawa and gentle baking. Here is a precise, step-by-step method from Chef Romi.
Step 1: Make the Mawa
Take 1 litre full-fat milk in a heavy-bottomed pan. Bring it to a boil, then reduce the heat. Keep stirring and scraping the sides regularly to prevent the milk from sticking.
Continue cooking until the milk reduces to a thick, grainy mass. This usually takes 30–45 minutes. Once almost all the moisture has evaporated, cook for a few more minutes until you get a soft, crumbly mawa. Allow it to cool completely before using.
Step 2: Prepare the Cake Batter
Preheat the oven to 170°C. Grease a 7-inch round cake tin and line the base with baking paper.
In a bowl, cream 100 g softened butter and 120 g powdered sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. For an eggless version, use ½ cup thick yoghurt instead.
Add 150 g cooled mawa, ½ teaspoon cardamom powder and 1 teaspoon vanilla essence. Mix gently.
Sift together 150 g refined flour, 1 teaspoon baking powder and a pinch of salt. Gradually fold the dry ingredients into the wet mixture. Add 60–80 ml milk, little by little, until you get a smooth, thick batter. Do not overmix.
Step 3: Bake
Transfer the batter to the prepared tin and gently level the surface. Sprinkle chopped pistachios and almonds on top.
Bake at 170°C for approximately 35–45 minutes, or until a toothpick inserted into the centre comes out clean. Baking time can vary between ovens, so keep an eye on the cake during the final few minutes.
Let it rest in the tin for 10–15 minutes, then transfer it to a wire rack and cool completely.
Step 4: Present
For a classic presentation, dust the cooled cake lightly with icing sugar and garnish with sliced pistachios, almonds and a few strands of saffron.
Serve it in neat wedges with tea or coffee. The result should be moist, fragrant and unmistakably rich with the flavour of mawa.
NGTV NEWS | Bakery Special
Recipe by Chef Romi
