Eggless Mawa Cake

Soft, fluffy, delicate, Eggless Mawa Cake with Pistachio, Rose and Cardamom.

So so so good!

Food facts- Mawa a.k.a. khoya is evaporated milk block that's a staple ingredient in Indian sweets. It takes several hours to prepare. 1 litre of milk will yield 180-200g mawa. Imagine the lactose concentration in it!

This cake has a lot of dairy. That's what makes it so decadent and delicious! You'd think this kind of texture is not possible with an eggless batter. But it is!

Here's how I made it-

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

1.5 cup All-Purpose Flour

3/4 cup Sugar

1/4 TSP Salt

1/4 TSP Baking Powder

1/4 TSP Baking Soda

1 TSP Cardamom Power

1 TSP Cinnamon Power

1/2 cup Oil

1/2 cup Yogurt

3/4 Cup Milk

3/4 Cup shredded Mawa/khoya

1 TSP Vanilla Extract

Dash of Rose Water

1/4 Cup Chopped Pistachios (optional)

Chopped Pistachios and Rose Petals to decorate

𝗠𝗲𝘁𝗵𝗼𝗱

1. Preheat the oven to 180°C

2. Mix all the dry ingredients

3. Mix all the liquid ingredients with Mawa

4. Gently whisk dry ingredients with liquid ingredients

5. Pour the batter into a baking dish and bake for 20-25 minutes.

Let it rest for 1 hour. For best results- overnight.

Decorate with chopped Pistachios and Rose Petals and enjoy!💚🌹