Mawa Cake with Blanched Almonds


100 grams of all purpose flour
1 teaspoon of baking powder
½ teaspoon of baking soda
200 grams of condensed milk
100 grams of khoya or mawa
2 tablespoons of milk powder
2 tablespoons of cashew powder or meal
1 teaspoon of vanilla extract
3 tablespoons of unsalted butter
½ cup of blanched almonds
100 ml of milk


1. Line & grease 7" round pan. Preheat the oven 180° C. Sieve flour, baking powder & soda together 2-3 times.
2. Mix all ingredients together except milk & blanched almonds. Add half the quantity of milk and beat 3-4 minutes. If required slowly add the balance milk.
3. Pour the mixture in prepared tin & decorate with blanched almonds on top. Bake for 20-30 mins. Remove from pan & allow to cool completely.


To blanch almonds, place them in boiling water for about 1 min. Drain & immediately place them in ice-cold water to stop further cooking. Peel the almonds.

Pre-heat the oven to 180º C. Toast almonds for 8-10 mins or until golden brown & fragrant. Allow them to cool & slice coarsely. Set aside.

To make Cashew Meal, coarsely grind cashews.

In absence of mawa – use 2 Tbsp heaped cashew powder + 2 Tbsp heaped milk powder in addition to the quantity suggested above of cashew & milk powder. Or you can use Mawa Burfi in place of mawa.

Baking time depends on quality of mawa & hence you should check after 20 mins for bigger pan size.