Perfectly Parsi Cake: The Perfect Mawa Recipe
The perfect Mawa Cake is a traditional dessert from the Parsi community in Mumbai. While it is traditionally made with jaggery, I have used the easy-to-find Palm Jaggery for this recipe. This cake is rich and decadent, and to accompany it, a rich and fragrant mahi mojghul (milk fudge) would be perfect.
What is Mawa Cake?
Mawa Cake is a type of Persian cake that is made from a batter that is flavored with rose water and cardamom. It is typically a light and fluffy cake that is perfect for any occasion.
This Mawa Cake recipe is the perfect way to celebrate any special occasion!
Why is Mawa Cake so good?
Mawa cake is a Persian classic that is usually made with semolina flour and milk, but can also be made with yogurt or heavy cream. The cake is fluffy and delicate, with a unique flavor that is reminiscent of sweetened condensed milk.
Mawa cake is often served as part of a dessert buffet or as an after-dinner snack. It can also be enjoyed plain as a snack or breakfast item. There are many different variations of mawa cake, so it’s perfect for any occasion!
Why is mawa cake so good?
The fluffy texture and unique flavor make mawa cake one of the best desserts out there. The combination of semolina flour and milk creates a light and fluffy baked good that is just delicious. Additionally, the sweetness from the sugar combined with the subtle flavor of the milk makes for an amazing dessert. Plus, the fact that it can be served as part of a buffet makes it the perfect choice for any special occasion!
What is Jaggery?
Jaggery is a type of sugar made from either sugarcane or palm sap. It is a brown, sticky substance that is used in many Indian dishes and desserts. Jaggery can be found in stores or online.
Here is our perfect Mawa recipe with jaggery as the main sweetener.Ingredients:1 cup jaggery1 cup water1/2 teaspoon cardamom powder (optional)1/4 teaspoon saltMethod:1. Combine jaggery and water in a saucepan over medium heat, stirring frequently until the jaggery has melted. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to blend.2. Stir in cardamom powder (if using) and salt, then continue to simmer for another 5 minutes until thickened.3. Serve warm or cold over ice cream or milk yogurt.*Note: Jaggery can also be used in place of sugar in most recipes, but it may need to be adjusted to account for its sweetness. For example, you might want to add more water or cardamom powder (if using) to make sure the desired flavor is achieved.
How do you make the cake?
The perfect mawa cake is a delicate, moist and fluffy specialty dessert made from semolina flour, sugar, eggs, butter and milk. Traditionally it is flavoured with cardamom or vanilla essence and served with either ghee or rosewater syrup. Here’s how to make the perfect mawa cake:
1) Begin by mixing together 1 cup of semolina flour, 1/4 cup of sugar and 1 egg in a bowl.
2) Add 2 tablespoons of melted butter and 1/4 cup of milk to the mixture and stir until smooth.
3) Pour the batter into a greased 9-inch baking pan and bake at 350 degrees Fahrenheit for 25 minutes or until golden brown. Allow to cool for 10 minutes before slicing into small squares. Serve warm with ghee or rosewater syrup.
If you’re a fan of mawa (a type of milk pudding), then this is the perfect recipe for you! Made with pistachios and rosewater, this cake is rich, creamy, and absolutely delicious. Plus, it’s incredibly easy to make – so you can enjoy it any time of year! Ingredients for your mawa cake recipe:
[For the mawa] 3 egg whites
1 cup sugar (240 grams)
1/2 cup pistachios (100 grams) finely chopped and divided into 4 parts (I used raw, shelled pistachios from this pack).
[For the topping] 1/4 cup sugar (50 grams) + 1 tbsp rose water. You can find rose water in Middle Eastern or Indian stores, but it’s also very easy to make too! You can add more or less than 1 tbsp depending on your taste. If you don’t have any rosewater, you can add a touch of lemon juice instead. I was already using lemon juice, so I didn’t add any rosewater.1 tbsp unsalted butter (15 grams)Note: your mawa cake should be made in a small loaf pan with a removable bottom. If you go with a larger pan, it may get too thick and stick to the sides of the pan when baking.In a medium bowl, combine the egg whites and sugar. Whisk eggs together until they become stiff. In another bowl, stir pistachios and 1 tbsp of the pistachios with some flour (I just used my hands). Transfer flour mixture into egg mixture, stirring them together well. Pour mawa batter into loaf pan overhang that has been greased very well with butter or cooking spray.
The Benefits of Mawa Cake
Mawa cake is a popular Indian dessert that can be made with either besan or maida flour. It is light and airy, with a subtly sweet flavor. Some people even consider it to be the perfect cake, since it is both delicious and healthy. Here are some of the benefits of mawa cake:
1. It is low in sugar, making it a healthy choice for those on a diet.
2. It is gluten-free, making it an option for people who have gluten sensitivities.
3. It is dairy-free, making it an ideal choice for people who avoid milk products.
4. It is vegan, meaning it does not contain any animal products.
5. It is easy to make, requiring only a few simple ingredients and minimal preparation time.
6. It is simple to make, requiring just a few simple ingredients and minimal preparation time.
7. It keeps well (for a while). I usually make my mawa cake the day before, wrap it up in plastic wrap, and keep it in the fridge for a couple of days.
8. You can easily double or triple the recipe, which makes this cake very economical and worth the effort!
9. Mawa does not have that typical Indian flavor that many other Indian desserts have; it has a subtle sweetness to it that is rather enjoyable by itself.
10. It is widely available at any Indian grocery store (it may be hiding under some other name in your local store), making it an easy choice for those who want traditional Indian food in a cake form.
11. It is delicious served with tea or coffee!12. This recipe has been adapted from the one that I posted on my blog earlier (which you can find here ).