M brings us to Mawa Cake from India. I had read the title Mawa Cake many times, but never read the recipe. Now you must be wondering why so ? Well I was always under the impression that Mawa Cake is the condensed milk Mawa , a Mithai that we get in the shops, this mithai is popular as Mawa Cake. It is only on my search for the alphabet M for A – Z Baking around the World that I read the recipe and discovered this beautiful Parsi Cake.
I had made a Madeira Cake from UK and then with the country clause had to put it in drafts, and search for another cake. I saw a nice marble cake but since I had baked something on similar lines gave up the idea. Search began again this time I read the recipe for this Mawa cake and boy ! Was I happy.
A little about the history of this cake from Wiki.
Parsi chef Cyrus Todiwala says “In the early 1900s our milk was not pasteurized, neither was refrigeration available. Milk had to be boiled over and over again to stop it from going off in our heat and humidity. This boiling created an automatic mawa and by the end of the day they would have a lot of it. The Irani owner experimented with it by adding it to a cake and created one of the most significant tea time cakes Bombay has ever known.”
I have never tasted this cake but what I learnt from family and friends in Mumbai was that ‘B MERWAN AND CO’ was the best Irani Cafe which served this cake. Unfortunately the cafe shut down after a century. While talking to a friend born and brought up in Mumbai I learnt that Kyani & Co , another Irani Cafe near Dhobi Talao is also very very popular with Mawa Cakes , but their cakes are with eggs.
150 gms all purpose flour
75 gms butter
150 gms sugar, powdered
100 gms mawa ( khoya )
100 ml milk
4 tbsp cream
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp Cardamon powder
Nuts to garnish
Sift the flour, baking powder, baking soda.
Grate or crumble the mawa, add cream ,milk and simmer for 3-4 minutes. Stir well with a whisk so everything combines into a smooth mix. Remove from fire and keep aside.
Cream butter and sugar until light and fluffy.
Add the creamed milk and mawa.
Gradually fold in the flour.
Pour into a greased and lined tin.
Bake at 180 degrees C for 45 – 50 minutes or until a skewer comes out clean.
Serve warm or at room temperature.