November 28, 2018 Eggless Mawa Cake

Eggless Mawa Cake

by Madhulika Vatsal

Tea time cakes can be enjoyed any time anywhere. These cakes are perfect for tea parties, small get together. This eggless parsi mawa cake is full of Indian flavours. This is the soft, spongy and perfect recipe for beginners.



1 Cup = 200ml

1 Cup Maida (all purpose flour)

200g / 1/2 Cup condensed milk

3 tbsp unsalted butter

4 tbsp powdered sugar

1/2 cup mava/ khoya

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cardamom powder

Sliced pistachio, almonds and dry rose petals



Since 1999 to date we celebrate 20 years of, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at

4 thoughts on “Eggless Mawa Cake

  1. Dolly, you can use ricotta cheese or evaporated milk powder as a substitute for mava. Taste will be a little different.

    I strongly recommend that you go to Indian grocery store and pickup mava. It is known as khoya in Punjab, India.

    You can make mava at home as follows:

    Making Mava from scratch
    2 cans (14oz each) evaporated milk (not low fat)
    1 cup (250ml) heavy cream

    Place the evaporated milk and heavy cream in a large stainless steel pot or wide saucepan (12-inch) with tall sides. A nonstick pan helps to avoid the milk and cream from getting burnt and sticking to bottom while cooking.
    Bring the mixture to a boil over high heat. Reduce the heat to medium high and let it cook, stirring more than occasionally for about 10 minutes.
    Turn the heat to medium and let the mixture cook for another 10-15 minutes, stirring occasionally, until the mixture starts to thicken. Turn the heat to medium low and cook another 10 minutes.
    At this point, the mixture starts looking like a grainy butterscotch pudding. No worries, everything is going according to plan. The milk mix will start changing color slightly and start to thicken.
    Now you have to stand alert and stir the mix continuously now and scrape from the sides. Cook down till there is very little moisture left in the mixture and its pasty, smooth and little shiny due to fats in the cream. At this point remove from heat.
    Let cool to room temperature.
    Cut into rectangles and refrigerate if not using right away. Mava can be refrigerated for up to 4-5 days and frozen for 1-2 months without losing taste and freshness.
    Tip: For easy cutting, pour mava into a flat pre-greased pan. Use ghee or unsalted butter. Chill for 1 hour and cut into rectangles.
    Mava Yield 1 Cup / 100 grams

    Free recipe from Parsi Cuisine Cookbook.

  2. What is the equivalent of mava in north America. What substitute can we use? Dolly dastoor

  3. Hi Yasmin, Sure.

    In english mava/khoya is milk reduced to a thick solid cheese.

    Khoya is a dairy product, originating from the Indian subcontinent, widely used in the cuisine of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. Punjabi word is Khoya, whereas Parsi word is mava or mawa.

    A concentration of milk to one-fifth volume is normal in the production of khoya. Khoya is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India. Khoya is made from both cow and water buffalo milk. Khoya is made by simmering full-fat milk in a large, shallow iron pan for several hours over a medium fire. The gradual evaporation of its water content leaves only the milk solids. The ideal temperature to avoid scorching is about 80 °C (180 °F).[2] Another quick way of making khoya is to add full fat milk powder to skimmed milk and mixing and heating until it becomes thick. This may, however, not have the same characteristics as traditionally made khoya.

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