Mawa Cakes – Soft and Buttery Cardamom infused khoya cup cakes inspired from Mumbai Iranian Cafe Grant Road’s B. Merwan Cafe – B. Merwan & Co.
- 220 grams All purpose flour (maida)
- 30 grams store bought custard powder
- 250 grams sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom powder
- 1/2 cup (100 grams) Clarified butter or Ghee
- 1/4 cup Vegetable oil
- 1/2 cup milk
- 3 Eggs
- 2 teaspoon Vanilla Extract
- 200 grams mava / khoya (refer notes)
- Preheat the oven to 400 degrees Fahrenheit / 200 degrees Celsius.
- Take a bowl and add in half a cup each of melted warm ghee or clarified butter and milk. Add in the oil.
- Add in 3 eggs and 2 teaspoon of vanilla extract. Mix well with a whisk to combine. set aside.
- Measure all the ingredients listed under dry ingredients except sugar in a separate bowl. Sift all the dry ingredients together on a sieve. set aside.
- Sieve the store bought khoya and set aside.
- Mix the dry ingredients, sugar, mawa and the wet ingredients to combine.
- Scoop the batter in muffin tins and bake for 22-26 minutes. Wait for the cakes to brown on the edges. Check with a tooth pick to see if the cakes are done. A toothpick inserted in the center should come clean.
- Serve warm with tea or coffee.
For the mava:
2 cans evaporated milk
1 cup ( 250ml ) heavy cream
Heat the evaporated milk and cream in a heavy pan preferably non stick pan on medium flame for 30-40 minutes stirring constantly until the mixture is grainy and the color of the mixture is slightly brown. Please stir continuously else the mixture will scorch to the bottom. The final consistency should be like a thick pudding. Let it cool to room temperature.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Baking
- Cuisine: Cakes, Desserts