Go Back Email Link

Mawa Cake

A deliciously rich and moist Mawa Cake for all those special occasion when you need to impress the older generation.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Baking, Festival
Cuisine: Vegetarian
Keyword: Bakery, cupcake, eggless
Servings: 7 inch round cake


  • 100 grams all purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 200 gram condensed milk
  • 100 gram khoya or mawa
  • 2 tbsp milk powder
  • 2 tbsp  cashew powder or meal
  • 1 tsp vanilla extract
  • 3 tbsp unsalted butter softened
  • ½ cup blanched almonds for topping
  • 100 ml milk


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


  1. 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.
  2. Preheat the oven to 180 C. Toast almonds for 8-10 mins or until golden brown & fragrant. Allow them to cool & slice coarsely. Set aside.
  3. 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.
  4. Baking time depends on quality of mawa & hence you should check after 20 mins for bigger pan size.