Mawa Coconut Rawa cake

By Rita Jamshed Kapadia No comments

Sweetner – Brown Sugar.


250 grams Mawa

1 cup yogurt/Dahi

100 grams Rawa/Sooji/Semolina

100 grams desicated coconut

6 eggs

250 grams Amul Butter

250 grams brown sugar

1 teaspoon of baking powder

1 teaspoon nutmeg powder

1 teaspoon vanilla essence.


Blend Mawa and Yogurt in a mixer so that the Mawa is free of lumps.

In a bowl, add the butter, eggs, brown sugar, mix, then add in the mawa-yogurt mixture. Give this a good mix for 2 minutes.

Then add the Rawa and desicated coconut. Mix again for 2 minutes for a lump free batter.

Add in the baking powder, nutmeg powder and vanilla essence.

Mix for another 2 minutes. Border the sides and base of the cake tray with butter paper.

Pour in the mixture.

Pre-heat oven for 5 minutes on 180° C. Then put the cake tray in the oven and bake the cake for 1 hour on 180° C or till the cake is baked fully.

Insert a toothpick to check if the toothpick comes out clean, which means the cake is baked.

Cool down the cake for 1 hour and then relish.

Rita Jamshed Kapadia

Welcome to A site with one of the largest collection of American Indian Parsi Food Recipes, Videos, and Cookbooks. Check out our Online Cooking Classes, filled with fun cooking tips and stories. I delight in bringing people together over the globe. Consulting, supporting, encouraging and guiding everyday Homemaker, Chef, Caterer and Restaurant owners.

Did you like this, did you find it useful? Suggestions are always welcome.