This warm soft mawa cake with cardamom and nutmeg reminds me of Parsi bakeries in Mumbai. Merwan’s bakery has the best mawa cakes and this recipe is as close as I could get to those. The cake has a dense texture from mawa or milk solids and yet tastes light and heavenly. This cake is perfect for tea time. I like my cake a little warm with a hot cup of masala chai.
For the best tasting cake, use freshly ground green cardamom powder and freshly grated nutmeg. If that is not available, try pre-ground powders. I’ve never tried this cake with milk powder, but if mawa is not available where you live, you may try substituting milk powder in the recipe.
I find the KitchenAid mixer really useful for cakes and cookies. Especially for this cake, a stand mixer will help better mix all the ingredients since it has dry milk solids (mawa or khoa).
Before the holidays, I make a ton of these cakes in small aluminum baking pans to give as gifts. Everyone loves these cakes and always ask for more.
- 1/2 cup unsalted butter or ghee
- 1 cup sugar
- 1 cup grated mawa or milk powder
- 2 eggs
- 1 1/2 cups all purpose flour
- 1 tsp green cardamom powder
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp nutmeg powder
- 1/2 cup milk
- 1/4 cup sliced almonds or pistachios
- Preheat oven to 350 degrees.
- Cream together butter and sugar.
- Add grated mawa or milk powder and mix.
- Beat 2 eggs into the mixture.
- Add all the remaining dry ingredients and milk, except the nuts.
- Pour the batter into a greased baking pan lined with parchment paper.
- Sprinkle almonds or pistachios on top of the batter.
- Bake in preheated oven for about 35 minutes or until a toothpick comes out clean.
Happy Eating and Feeding!