Indian cardamom mawa cakes

12 servings
16 min
23 min
Very Easy


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


  • 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.


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