Indian cardamom mawa cakes

Name: Indian cardamom mawa cakes
Prep time: 16 min
Cook time: 23 min
Total time: 39 min
Yield: 12 servings
Cuisine: en
Ingredients: For the Mava/Khova; 2 cans (14 ounces) evaporated milk (not low fat); 1 cup (250 ml) heavy cream; For the Mava cake; 11/4 th Cup (155 g) flour; 1/2 teaspoon (baking powder-25 g); 1/4 teaspoon Cardamom powder; pinch of salt; 1/2 cup (100g) mawa, at room temperature; 6 tablespoons (85g) unsalted butter; 1 cup (100g) sugar; 2 eggs; 6 tablespoons whole milk

Dessert

12 servings

16 min

23 min

Very Easy

(5/5 - 2 votes)
1

Add to favorite Send this recipe to a friend Ask a question to the author Print this page

Ingredients

Number of serving: 12

For the Mava/Khova

2 cans (14 ounces) evaporated milk (not low fat)

1 cup (250 ml) heavy cream

For the Mava cake

11/4 th Cup (155 g) flour

1/2 teaspoon (baking powder-25 g)

1/4 teaspoon Cardamom powder

pinch of salt

1/2 cup (100g) mawa, at room temperature

6 tablespoons (85g) unsalted butter

1 cup (100g) sugar

2 eggs

6 tablespoons whole milk

Preparation

To make khoya or mawa, take a thick bottomed kadai or a vessel, prefferably a non-stick one would be much better, pour both evaporated milk and heavy cream and allow it to boil, with a spoon in it, but be careful when it is boiling so it is better to keep on stirring it, so that when it starts thickening it doesn't get stuck to the bottom.
Once it starts to get thickening lower the flame and keep on stirring, it starts to become like a pudding/halwa consistency allow it thick a lit bit more, but don't stop stirring.
Bake these cakes for around 20 to 25 minutes or until done.

Report a mistake in the recipe text