Parsi Mawa Cupcakes by Rita Jamshed Kapadia www.ParsiCuisine.com
Mawa is also known as Khoya, Mavaor 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.
MegalaDec 12, 2018, 1:37 am
Wow! Lovely treats for Christmas!
goatsandgreensDec 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.
JhulsDec 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
The humble ‘mawa’ cake story – ParsiCuisine.comJun 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 […]
Manjiri RajeJul 7, 2020, 12:36 am
Hi Lovely Chefs, I made mawa cake yesterday. I got a nice brown crust and the pick/needle came out clean, but it still was uncooked at the center. Can you please guide me as to what went wrong. I followed the measurement and the method step by step without taking any chances or compromising the quality of the ingredients.
Thank you .
RitaJul 7, 2020, 1:33 pm
You have to test pick/needle in the center too.
Some ovens bake unevenly and I do many picks to be sure it is all baked.
You should have put it back in and tested again.
Live & Learn!