MAWa Cake


Mawa Cake, is a Parsi Cake made using mawa, evaporated milk. Using Mawa in the cake, gives the cake a dense, caramalised flavour and texture. This is one cake that gives a feel of Indian flavour to, because of the use of Cardamom in it. 

I first had this cake in Pune in a Parsi Bakery and ever since, this is a must have whenever i am in Pune. I don’t have a sweet tooth, but there are few sweet dishes that i love. And Mawa Cake being one of them. Maybe because of the mild sweetness in the cake. 



1 1/4 cups – All purpose flour

1/2 tspn – baking powder

1/4 tspn – cardamom powder

pinch of salt

100 gms – mawa, crumbled

6 tablespoons – Unsalted butter, at room temperature

1 cup – sugar

2 nos – eggs, room temperature

6 tbsp. – milk

Almond and Pistachio flakes


.Preheat the oven to 180. Grease and dust a 7″ pan.

. Seive all purpose flour, baking powder, salt, cardamom powder into a bowl and set aside.

. In a large bowl, using a electric hand blender, whisk together crumbled mawa, butter and sugar for 4 to 5 minutes till the mixture is creamy, pale, light and fluffy. 

. Add one egg at a time and whisk till well combined.

.Now add 1/3rd of the flour mixuter and 1/3rd of the milk and mix well. Repeat this with the remaining flour and milk. 

.The mixture should smooth. Pour the batter into the prepared pan. Sprinkle the almond and pistachio flakes and some more cardamom powder and bake it for an hour or till the skewer inserted in the center of the cake comes out clean.
.Serve it warm along with some tea.


* You will find Mawa, Khoya or Khova in the stores easily. If not in a heavy bottom pan, on a low heat, reduce 1 litre of whole milk into 100gms of milk solids. 

. Adjust the quantity of cardamom according to your liking.


 This Recipe is adopted from Tartelette Blog.

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26 thoughts on “MAWa Cake

  1. Hello Madhuri, I am MADabout your pictures. the cake looks so beautiful perched on such a beautiful cake stand. This recipe sounds great. Will definitely try it out. Thanks for sharing!

  2. Hi Madhuri,

    Just can’t get enough of your cakes…trying this one for sure. I have a very silly question do we need to roast the store bought mawa a lil or can we use it as it is?

    Also the cup size you use is 200ml or 250ml??

  3. This is my most fav, go to, no fail, easy peasy receipe.
    I love the way u have explained. I love the taste and texture. I make it once a month or sometines twice a month for my babies n families. They are not even 2 and they gobble this up in no time.
    Thx u for sharing this quick n delicious receipe.
    I made a small change, i also add jaiphal powder like 2 or 3 pinches or say 1/4th tsp and it adds lil spice n aroma to it.

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