Eggless Mawa Cake | Parsi Mawa Cake With Khoya | No Egg, No Milk Powder

By Shilpa Khandelwal
Authentic eggless Mawa cake recipe made with khoya. Soft Parsi Mawa cake without eggs or milk powder. Ready in 40 mins. Step by step recipe with tips.

Eggless Mawa Cake | Parsi Mawa Cake With Khoya | No Egg, No Milk Powder

Prep Time: 15 mins
Bake Time: 25 mins
Total Time: 40 mins
Yield: 9-10 slices
Tin Size: 8-inch square or 9-inch round tin

Ingredients:

Mawa/Khoya grated - 100 gms
Plain flour/Maida - 130 gms - 1 cup
Powdered sugar - 140 gms - 3/4 cup
Pure ghee or butter - 35 gms - 2.5 tbsp melted
Curd/Dahi - 80 gms - 1/3 cup, fresh not sour
Vanilla essence - 1/2 tsp
Baking soda - 3/4 tsp
Cardamom powder - 3/4 tsp
Milk - 2-3 tbsp optional if batter is thick

Method:


1. Prep: Preheat oven to 180C for 10 mins. Grease 8-inch tin and line with parchment.

2. Dry mix: Sieve maida and baking soda together. Keep aside.

3. Wet mix: Beat sugar, grated Mawa/khoya and melted ghee/butter with electric mixer at medium speed till creamy.

4. Add curd: Add curd, vanilla essence and cardamom powder to Mawa mixture. Mix at low speed.

5. Combine: Switch off mixer. Add maida mixture with cut and fold method using spatula. Do not overmix.

6. Adjust: If batter is too thick, add 2-3 tbsp milk. Batter should be dropping consistency.

7. Bake: Pour in tin and tap to release air bubbles. Bake at 180C for 25 mins. Check with toothpick after 22 mins.

8. Cool: Cool in tin 10 mins, then transfer to wire rack. Cool completely before cutting.

Notes:

Mawa = Khoya = evaporated milk solids. Use fresh, soft Mawa only.

Do not overbeat after adding flour or cake will become dense.

If using butter instead of ghee, cake taste changes slightly. Ghee gives authentic Parsi flavour.

Cardamom is key flavour in Mawa cake. Do not skip.

Cake stays soft 3-4 days in airtight box.


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