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

Cookbooks are available on Amazon. Rita has published the MEGA "Manna of the 21st Century Parsi Cuisine cookbook" and several other mini cookbooks.

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