Parsi Mawa Cake

By Rita 4 comments

By Rita Kapadia

Mawa is also known as Khoya, Mava or khoa This is a dried evaporated milk solid. The milk is slowly simmered in a large iron kadai, till all its moisture evaporates and it reduces to solids. In Indian cooking, especially in northern parts of india, khoya forms a base of almost all sweets, mithai.

• 100 grams Mava (Aka Ricotta Cheese or Khoya)
• 200 grams Butter
• 250 grams Sugar
• 6 Eggs beaten
• 300 grams Refined flour (maida)
• Baking powder 5 grams
• Milk as required


Preheat the oven to 200°C. Line the cupcake moulds with paper cups.

In a bowl, add sugar and butter and beat together till light and creamy.

Break the eggs into another bowl and whisk with an electric blender till frothy.

Add Mava to the butter mixture and continue to whisk.

Put refined flower and baking powder into a strainer and sift the mixture into the butter mixture.

Add the eggs and mix. Add a little milk to get the correct consistency.

Put the batter into the cupcake moulds and place them in the preheated oven and bake at 200°C for twenty five minutes.

Cookbook on Mawa Cakes and other dishes is available. Click here to shop.


The humble ‘mawa’ cake story –

Jun 6, 2019, 1:02 pm

[…] for most, I will always associate the film with the beginning of a love affair with the mawa cake (click here for recipe). The cake that traveled from the streets of Bombay, through a cake fight in a five-star hotel […]


Dec 12, 2018, 1:07 am

I haven’t tried ricotta until now, but I want to try these cupcakes! Thanks for sharing at Fiesta Friday party! x


Dec 12, 2018, 8:25 pm

Now, this sounds really good! Thanks for bringing these cupcakes to Fiesta Friday… ricotta and maybe cardamom, I’m game to try.


Dec 12, 2018, 1:37 am

Wow! Lovely treats for Christmas!