Eggless mawa cake - saffron and cardamon flavored eggless milk cakes

10 servings
15 min
20 min
Very Easy


Number of serving: 10

Wet Ingredients:

1 tin condensed milk (400 g)

1/3 cup butter, Amul is fine

200 g mawa or khoya

1/2 cup milk

1/4 cup milk (this is to be used while mixing dry and wet ingredients if the batter is too thick)

Dry Ingredients:

1 1/2 cups of all purpose flour (210 g)

1 teaspoon baking powder

1 teaspoon freshly crushed cardamon powder

few strands of saffron

1/4 cup of finely chopped cashews (optional)


  • Grease and line 18 muffin cup cake moulds. Preheat the oven to 180 degrees celsius.
  • Mix all the wet ingredients together except 1/4 cup milk, heat this mixture until all the butter is melted and it becomes homogenous mixture.
  • Cool it to room temperature. Sift all purpose flour and baking powder, add in saffron and cardamon powder.
  • Mix the dry ingredients with the wet mixture, if the batter is too thick use 1/4 cup of milk, the batter should be similar to idli batter consistency.
  • Fill in the muffin liners till 3/4 full and bake them at 175 degrees C for exactly 20 minutes.
  • These cakes get browned very fast so keep an eye on them if you are baking over 20 minutes.


Eggless Mawa Cake - Saffron and cardamon flavored eggless milk cakes, photo 1Eggless Mawa Cake - Saffron and cardamon flavored eggless milk cakes, photo 2

Rate this recipe:

Related recipes


Daily Menu

Receive daily menu: