A mawa or khoya based cake that has been brought to India by the migrating Parsi community, it is generally served with tea for breakfast or evening snacks. Adding mawa to the cake batter makes a lot of difference, since it not only adds flavour and taste to the cake, but it also makes it very soft and spongy. The addition of eggs makes it even more soft and melt-in-the-mouth delicious.
INGREDIENTS
· Khoya 200gms
· Egg 3pcs
· Castor sugar 100gms
· Almond powder 35gms
· Saffron to taste
METHOD
1. Cream khoya and sugar.
2. Add eggs one by one.
3. Fold in almond powder in the above mixture.
4. Bake it at 150 C for 30-40 mins.
If you make my Mawa Cake, don’t forget to tag me on Instagram as @chef_anuraag and use the #tadkadilse hashtag or upload it to my shared gallery on the blog. I love seeing your takes on my recipes!
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