Nothing says festive indulgence like the rich aroma of cardamom, ghee, and crumbled mawa baking into a soft, golden cake. This Mawa Cake is a celebration in itself — moist, flavorful, and made with the goodness of homemade khoya. Whether you’re preparing for Raksha Bandhan, Diwali, or simply want something delicious with your evening chai, this cake brings warmth and sweetness to the table.
About the Recipe
This Mawa Cake is made with simple pantry ingredients like desi ghee, curd, maida, and homemade khoya, delicately flavored with cardamom and saffron milk. The crumb is soft yet rich, and the nuts on top add a lovely crunch. No artificial flavorings, just pure Indian bakery-style goodness.
Ingredients
- Powdered sugar adds sweetness and lightness to the batter.
- Desi ghee gives a deep, rich flavor and soft crumb.
- Curd (acts as an egg substitute and adds moisture.
- Milk (binds the ingredients and helps adjust batter consistency.
- Vanilla essence balances the mawa and cardamom flavors.
- Maida is the base flour that gives structure.
- Baking powder is for lift and softness.
- Cardamom powder is for aroma and flavor.
- Saffron strands (infused in warm milk for color and richness.
- Mawa is the star ingredient that makes it buttery and dense.
- Chopped nuts are for garnish, crunch, and festive touch.
Serving Suggestions
- Serve warm with a cup of masala chai or coffee.
- Pair with kesar milk or rose milk for an elevated dessert.
- Cut into mini squares, decorate with edible silver foil, and serve on a festive thali.
Variations You Can Try
- Rose Mawa Cake – Add 1 tsp rose water for floral flavor.
- Chocolate Twist – Fold in choco chips or cocoa powder for a fusion version.
- Fruit & Nut – Add chopped dried fruits like figs, apricots, and raisins.
- Cupcake Style – Make small portions in cupcake liners for gifting or serving kids.
Storage Tips
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for 4–5 days. Reheat slightly in a microwave before serving.
- For longer storage, slice and freeze in zip-lock bags for up to 2 weeks.
Whether you’re baking this for Raksha Bandhan, a birthday, or just to treat yourself on a cozy weekend, Mawa Cake never fails to impress. It’s soft, rich, full of flavor, and 100% homemade. With the goodness of khoya, saffron, and cardamom, every bite feels like a celebration.
So this festive season, skip the store-bought sweets and bake this heartwarming Mawa Cake — a simple recipe with big festive vibes.
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Mawa Cake
- Total Time: 60 minutes
Description
Celebrate Raksha Bandhan with this delicious and easy Mawa (Khoya) Cake recipe!
Made with simple ingredients like desi ghee, curd, cardamom, saffron milk, and crumbled mawa — this soft, rich, and aromatic cake is perfect for festive occasions or a cozy chai-time indulgence.
No eggs, no fuss — just pure festive flavour in every bite!
Ingredients
For Homemade Mawa
- 1 litre full-fat (whole) milk (yields approx. 200–220g of khoya)
For Cake Batter
- 1 cup powdered sugar
- ½ cup desi ghee
- ½ cup curd
- ½ cup milk (at room temperature)
- 1 tsp vanilla essence
- 1½ cups all-purpose flour (maida)
- 1 tsp baking powder
- 1 tsp cardamom powder
- 10–12 saffron strands soaked in 1 tbsp milk
- 1 cup crumbled mawa/khoya
- Chopped almonds, cashews, and pistachios for topping
Instructions
How to make Mawa at home
- Pour milk into a heavy-bottomed pan and bring it to a boil.
- Lower the heat and simmer, stirring continuously.
- Keep scraping the sides and mixing back the cream (malai).
- Cook until the milk thickens into a dough-like consistency and leaves the sides.
- Turn off the heat. Let it cool.
- Store in fridge (3–4 days) or freezer (1 month)
Prep:
- Preheat your oven to 180°C (340°F) for 10 minutes.
- Grease and line a 6 or 8-inch round cake tin with parchment paper or dust with flour.
- Ensure the khoya is soft and at room temperature. If it’s dry, microwave for 20 seconds and crumble it well.
For Cake Batter
- In a large mixing bowl, add powdered sugar, ghee, curd, milk and vanilla essence.
- Mix everything until well combined.
- Now whisk until fluffy and smooth.
- Add dry ingredients – sift maida and baking powder along with cardamom powder, saffron milk and crumbled khoya and mix it into the wet batter until it’s evenly incorporated.
- Gently fold in the dry flour mixture using a spatula to form a smooth, lump-free batter. Do not overmix.
- Pour the batter into the prepared cake tin and level the top.
- Sprinkle chopped nuts (almonds, cashews, pistachios) over the top.
- Bake in the preheated oven at 170°C for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake rest in the tin for 10 minutes before de-molding.
- Transfer to a wire rack to cool completely.
- Slice and serve the mawa cake warm or at room temperature.
- Perfect for Raksha Bandhan, or any celebratory get-together!
Notes
To make perfect Mawa
- Use full-fat milk for a rich, creamy texture.
- A heavy-bottomed pan is a must as it prevents milk from burning and sticking.
- Stir continuously especially as the milk thickens to avoid lumps and burning.
- Scrape the sides and keep scraping and adding the malai back into the milk for extra richness.
- Cook on low to medium heat, don’t rush — slow cooking gives the best texture and prevents burning.
- Turn off the heat once the mixture is thick and leaves the sides of the pan. Overcooking can make it dry or chewy.
- Let it cool to room temperature before refrigerating or freezing.
For the cake
- Always preheat your oven for at least 10 minutes. This ensures even baking and a proper rise in the cake.
- Ghee, curd, milk, and khoya should be at room temperature to help them blend smoothly and create a uniform batter.
- If your khoya feels dry or crumbly, microwave it for 15–20 seconds to soften it before mixing. It should be moist and easy to crumble.
- Be patient while whisking the wet ingredients. A light and airy mixture ensures a soft and spongy texture in the final cake.
- Once you add the dry ingredients, gently fold them in. Overmixing can result in a dense or chewy cake.
- Insert a toothpick in the center — if it comes out clean or with a few crumbs, your cake is done. Avoid overbaking to keep it moist.
- Let the cake sit in the tin for 10 minutes before removing. This helps prevent breakage. Cooling it completely on a wire rack avoids sogginess from steam.
- Serve warm with chai or coffee for a comforting festive treat. It also pairs beautifully with kesar or rose-flavored milk.
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for 4–5 days. Warm slightly before serving if refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts, Festive Sweets
- Method: Bake
- Cuisine: Indian
