Eggfree Thandai Mawa Cake
Thandai Mawa Cake is rich, decadent, dense ,moist cake infused with cardamom and saffron flavor.
It's a beautiful amalgamation of Indian flavours... cardamom , saffron , richness of Mawa, and crunch from the nuts , a baking Marvel created by the Parsi community of India.
Mawa , can be store bought or made made at home by reducing whole milk till it solidifies. You can add nuts of your choice, however the preferred ones are cashew and almonds
It is a calorie dense cake, a small piece will satiate you. It is always a crowd pleaser.
Sugar should be fine granules, else powder it after measuring it.
Dont forget to check these cake recipies.
All Purpose Flour 150 gms
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Saffron Milk 90 ml
Mawa 60 gms
Butter 75 gms
Raw Sugar 100 gms
Chopped Nuts 1/4 cup
Cardamom Powder 1 tsp
Thandai Powder 3 tbsp
Almond flakes 2 tbsp
Pistachio sliced 2 tbsp
Heat milk and mix in a few saffron strands.
Let it come to room temperature before you use it.
Grease and dust a 6" pan.
Line it with a parchment paper.
Beat butter for a minute and then add sugar.
Beat until pale , light and fluffy.
Add Mawa and beat again for a minute.
Sieve flour, baking powder, baking soda and cardamon powder.
Mix in the thandai powder.
Add the flour in 3 batches alternating with saffron milk.
The first and last addition has to be flour.
Mix lightly with a spatula.
Pour the batter into the prepared tin.
Smoothen the surface with spatula.
Sprinkle almond flakes and pistachio slices.
Bake in a preheated oven at 170 degrees for 30-35 minutes.
Insert a skewer to check . If the skewer comes out clean, the cake is done, else bake for another 5 minutes.
Each oven behaves differently so the baking time would vary.
Mine was done in 30 minutes.
Let it cool on a wire rack for 10 minutes.
Then carefully remove from the tin and let it cool completely on a wire rack.
Slice and enjoy.
Remaining slices should be kept in the fridge in an air tight container.
Skip the Thandai powder and you have a regular Mawa Cake,