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June 23, 2019
Parsi Mawa Cake
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.
Ingredients• 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
Method 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.
The humble ‘mawa’ cake story
Do you measure?
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