Parsi Mawa Cake

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.

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

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From the Cookbook Author

Hope you enjoyed this, please feel free to share. Rita Jamshed Kapadia has authored "Parsi Cuisine The Manna of the 21st Century" and individual "Parsi Cuisine" series cookbooks with matched digital e-cookbooks.  Rita teaches and demos Indian Parsi Cuisine at Libraries, Museums in Boston, Massachusetts, USA. Rita's books are listed here on the website for ordering a signed copy directly within USA OR purchase from Amazon. Please go to the tab for "Cookbooks". http://www.ParsiCuisine.com/cookbooks    

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