Café style Eggless Mawa Cake

Café style Eggless Mawa Cake

Let’s see how to make café style eggless mawa cake. This is a soft and rich tea-time cake made with mawa (khoya), ghee, milk, cardamom, and nuts. It has a golden crust outside and a soft, slightly dense texture inside that melts in the mouth. The sweetness is gentle, while the flavour of khoya and cardamom makes every bite special. This cake has a unique taste that comes from slow-cooked milk solids, giving it a dense yet moist texture. Perfect for festivals, tea-time, or as a sweet gift, Mawa Cake combines the taste of Indian mithai with the joy of cake.

It turns out nice, soft and moist. This cake is simple, traditional, and always loved by all ages. It reminds many of childhood visits to bakeries, enjoying a slice of cake with a hot cup of chai. Whether you enjoy it with evening tea, serve it during festivals, or bake it as a homemade treat, Mawa Cake is a timeless delight that brings people together.

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Some Interesting facts about Café style Eggless Mawa Cake :-

Every bite of this authentic mawa cake is a celebration of flavor. The nutty aroma of cardamom, the richness of milk, and the golden crust topped with crunchy slivers of almonds and pistachios make it an irresistible treat. Unlike frosted cakes, Mawa Cake shines in its simplicity – soft, fragrant, and soul-satisfying.

Café style Eggless Mawa Cake

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 1/2 cup / 50 gm grated Khava
• 1/4 cup / 30 ml Milk
• 1/2 cup / 75 gm powdered Sugar
• 1/4 cup / 60 gm fine Rava
• 1/4 tsp Cardamom powder
• 1 cup / 150 gm Maida
• 1/2 tsp Baking powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/4 cup / 30 ml Milk
• Sliced Pistachios
• Sliced Almonds

Instructions

Step 1: Mix khava, milk and powdered sugar well together until the mixture turns nice and homogenous and add rava.

Step 2: Mix well and rest the batter for about 10-15 minutes.

Step 3: Add cardamom powder and mix well.

Step 4: Sieve maida, baking powder and baking soda together into the wet mixture and add salt.

Step 5: Mix everything well together and add milk. Mix well.

Step 6: Line up a tray with butter paper and pour the cake batter into it.

Step 7: Spread it evenly and garnish with pistachios and almonds.

Step 8: Remove the whistle and rubber ring of the cooker lid and close the cooker.

Step 9: Preheat the cooker on high for 5 minutes.

Step 10: Place a stand or empty pot in the cooker and the cake tin on it.

Step 11: Close the lid and bake on medium heat for about 25-30 minutes.

Step 12: Turn the gas off and let the cake rest in the cooker for another 5-10 minutes.

Step 13: Open the lid and check the cake with a toothpick.

Step 14: Take the tray out and let the cake cool down for at least 30 minutes.

Step 15: Loosen the edges and flip the tin over into a dish. Cut the cake into slices and mawa cake is ready.

Notes

• Insert a toothpick at the center of the cake. If it comes out clean, it means the cake is baked well.
• It is a good option for tea time snack or as travelling snack or for kids’ tiffin.
• You can store this cake in an airtight container. It has shelf life of about 3-4 days at room temperature and 8-10 days in freeze.

Recipe Video

Servings

Eggless mawa cake tastes best when served slightly warm, as the rich aroma of khoya and cardamom truly shines. You can enjoy it as a tea-time snack with a hot cup of masala chai or filter coffee. It is also good travelling snack option or pack it for kids’ tiffin.