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–+ servings
Mawa Cake served on a white platter with sliced almonds on the side
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5 from 2 votes

Jaggery Mawa Cake

This Parsi bakery style Mawa Cake is a rich, indulgent dessert, scented with cardamom and topped with almond slices. Moist, luxurious and festive!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Desserts
Cuisine: Indian
Diet: Vegetarian
Servings: 8 slices
Author: Richa

Ingredients

  • ½ Cup Butter at room temperature, 110 grams
  • ¾ Cup Jaggery Powder 110 grams
  • ¾ Cup Khoya grated, 105 grams
  • ½ Teaspoon Ground Cardamom
  • ½ Teaspoon Vanilla Extract
  • 1 Cup All Purpose Flour or maida, 125 grams
  • ½ Cup Whole Milk 125 ml
  • ½ Cup Curd or plain Yogurt 100 ml
  • ½ Cup Semolina sooji or bombay rava, 90 grams
  • 1 Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1/4 cup sliced Almonds

Instructions

  • Preheat the oven to 180C/356F. Grease and line an 8 inch round baking tin.
  • Add butter and jaggery powder to a bowl. Make sure the butter is at room temperature. Cream together until pale and fluffy using a hand mixer or stand mixer with whisk attachment on high speed for about 3-4 minutes.
  • Add grated khoya and vanilla extract. Continue to beat on high speed until combined, about 2 minutes. Ensure there are no lumps.
  • Add whole milk and curd and combine on low speed for about 2 minutes.
  • Add semolina or sooji to the bowl and mix well. This helps the sooji swell up slightly
  • Sieve all purpose flour, baking powder, baking soda into the mixture and mix well
  • Transfer the batter to the prepared baking tin and top with sliced almonds. Bake for 45 minutes at 180C/356F or until a toothpick inserted in the center comes out clean
  • Cool for 10 minutes and remove from tin. Place on a wire rack and cool completely before serving

Video

Notes

  • Substitute for Khoya: If you’re unable to get your hands on khoya, you could just substitute it for ricotta cheese or even homemade paneer. The cake will taste different, but is sure going to be a hit, nevertheless!
  • Use bombay rava or another fine semolina for best results. The coarser sooji makes this cake really crumbly
  • You can substitute all-purpose flour with some amount of whole wheat flour, to give it a healthier touch, but the cake will be denser. I don't recommend using 100% whole wheat flour in this recipe
  • If you’re whisking these up for your next party, mawa cupcakes would taste great too.

Nutrition

Calories: 422kcal | Carbohydrates: 47g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 335mg | Potassium: 137mg | Fiber: 2g | Sugar: 21g | Vitamin A: 495IU | Vitamin C: 1mg | Calcium: 251mg | Iron: 2mg