Eggless mawa cake - saffron and cardamon flavored eggless milk cakes

Ingredients

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)

Preparation

• 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.

Questions

Photos of members who cooked this recipe