Mawa Cake

Name: Mawa Cake
Cook time: 50 min
Yield: one 8-inch cake
Ingredients: 200 g All-purpose flour (maida); 150 g Granulated sugar; 100 g Butter, softened; 150 g Mawa (khoya), crumbled; 2 large eggs (Eggs (large)); 60 g Milk; 6 g Baking powder; 2 g Cardamom, ground

The Irani-café classic — a dense, cardamom-scented mawa cake, written gram-first and refittable to any tin.

Butter / oil cake 8-inch round · 170 °C / 340 °F · 40–50 min · one 8-inch cake

Conversion honesty: Converts reliably between roughly 0.5× and 2×. Beyond that, leavening stops scaling cleanly.

Ingredients grams first, cups for reference

All-purpose flour (maida)200 g (≈ 1 ¾ cups)

Granulated sugar150 g (≈ ¾ cup)

Butter, softened100 g (≈ ½ cup)

Mawa (khoya), crumbled150 g

Eggs (large)2 large eggs (≈ 100 g)

Milk60 g (≈ ¼ cup)

Baking powder6 g (≈ 1 ½ tsp)

Cardamom, ground2 g

Method

Cream the butter, sugar and crumbled mawa until soft and combined.
Beat in the eggs one at a time.
Fold in the flour, baking powder and cardamom, loosening with the milk to a thick batter.
Bake 40–50 minutes until deep golden and a skewer comes out clean.
Top with cashews or pistachios before baking if you want the bakery finish.

Worth knowing: Mawa makes a dense, close crumb by design — don't mistake richness for underbaking; trust the skewer.

The Irani-café classic, house metrication.

Refit this recipe to your pan

Pick the pan you actually own — every gram, egg and minute above recalculates.