Homemade Mawa Cake with Cardamom: An Authentic Indian Tea-Time Delight
Embark on a culinary journey today as we delve into the heart of Indian baking with a truly special creation: a luscious Homemade Mawa Cake infused with the warm, captivating essence of Cardamom. This isn’t just any cake; it’s a testament to the rich flavors and comforting textures that define traditional Indian sweets. Imagine a cake that is exceptionally soft, remarkably light, and subtly sweet, crowned with a sprinkle of crunchy cashew nuts that add the perfect textural contrast. Each bite offers a harmonious blend of creamy mawa and fragrant cardamom, creating an experience that is both unique and utterly irresistible. This Mawa cake recipe is a must-try, and once you savor its exquisite taste, we are confident it will become a cherished staple in your baking repertoire.
The Allure of Soft Indian Mawa Cake with Cashews
My journey to perfecting this Mawa Cake recipe began as an exciting challenge for ‘The Daring Bakers.’ It was an adventure that deepened my appreciation for traditional Indian ingredients and techniques. The star of this authentic Indian cake is undoubtedly the Mawa, also known as khoya – a rich, creamy milk solid that forms the very soul of many Indian desserts. Mawa is created by patiently boiling down full-fat milk over a low flame until all the water evaporates, leaving behind a thick, concentrated milk solid. Initially, I anticipated a taste akin to sweetened condensed milk, but Mawa truly stands apart. It’s significantly less sweet, boasting a profound, milky flavor that condensed milk simply cannot replicate. This depth of flavor is what sets a true Mawa cake apart.
Creating Mawa from scratch demands a certain degree of time and unwavering patience, particularly as the milk begins to thicken towards the end of the reduction process. The transformation from liquid milk to a rich, crumbly solid is a fascinating culinary alchemy, requiring constant attention to prevent scorching and ensure even consistency. However, I can assure you, the effort is profoundly rewarding. The resulting cake is nothing short of spectacular: wonderfully moist, with the subtle yet distinctive aroma of freshly ground cardamom infusing every crumb, lending it that unmistakable Indian charm. The generous scattering of cashews on top not only provides a delightful crunch but also completes the aesthetic and flavor profile. This experience solidified my resolve: this Mawa cake will certainly be baked again and again!
Mawa cake holds a special place in Indian cuisine, often gracing festive tables during celebrations like Diwali, Holi, and weddings. Its comforting flavor makes it a popular choice for daily tea-time indulgence as well. Unlike many heavily sweetened Indian desserts, Mawa cake strikes a perfect balance, allowing the natural sweetness of milk and the aromatic notes of cardamom to shine through. The addition of cashews provides a nutty richness that complements the delicate texture of the cake, making it an ideal treat for any time of day. This traditional recipe, passed down through generations, truly embodies the essence of homemade goodness and the warmth of Indian hospitality.
Expert Tips for Baking Your Perfect Homemade Mawa Cake
Achieving a truly outstanding Mawa cake is not just about following a recipe; it’s about understanding the nuances of its key ingredients and techniques. Here are my tried-and-tested tips to help you bake a Mawa cake that is moist, flavorful, and perfectly textured every single time:
- Patience is Key with Homemade Mawa: The cornerstone of this cake is Mawa, which is made by slowly reducing milk. This process requires significant time and attention, often taking 45-60 minutes. You must stir diligently and continuously, especially as the milk thickens towards a solid state, to prevent it from scorching at the bottom of the pan. Believe me, I learned this the hard way during my first attempt when it burned, forcing me to start all over again! The goal is a thick, crumbly, yet moist texture, free from any liquid. This concentrated milk provides an unparalleled richness to the cake that cannot be substituted. Using a heavy-bottomed pan will also help in even heat distribution.
- Freshly Flavored Cardamom Makes a Difference: For an intensely aromatic and authentic Indian flavor, always opt for whole green cardamom pods. Crack them open and grind the tiny black seeds yourself using a mortar and pestle just before adding them to the batter. The fresh oils released during grinding impart a far more potent and exquisite flavor than pre-ground cardamom powder, which can often lose its potency and aroma over time once exposed to air.
- Proper Room Temperature Ingredient Preparation: Ensure your butter and eggs are at true room temperature. This is crucial for creating a light and airy cake batter. Room temperature butter creams smoothly with sugar, incorporating essential air that contributes to the cake’s light texture. Cold butter will result in a dense, lumpy batter. Similarly, room temperature eggs emulsify better with the butter mixture, preventing curdling and yielding a uniform, smooth batter. Plan ahead and take them out of the refrigerator an hour or two before you begin baking.
- Adding Eggs One by One for Smoothness: When incorporating eggs into the butter-sugar-mawa mixture, add them one at a time. Beat well after each addition, allowing it to fully emulsify into the batter before adding the next. This step is vital for maintaining a smooth, cohesive batter and preventing it from splitting or looking curdled, which can negatively impact the final cake’s texture.
- Choose and Prepare the Right Bakeware: An 8-inch (approximately 20 cm) diameter springform pan is ideal for baking this Mawa cake. Properly prepare your pan by generously greasing it with butter or baking spray, and then line the bottom with parchment paper. This meticulous preparation ensures that your beautifully baked cake will release easily from the pan after cooling, preserving its perfect shape and delicate edges.
- Strategic Use of Aluminum Foil for Browning Control: To prevent the top of your Mawa cake, particularly the delicate cashews, from becoming overly dark or burnt during the latter part of baking, cover it loosely with aluminum foil after the initial 30 minutes in the oven. This simple trick allows the cake to continue baking through without excessive browning on the surface, ensuring an evenly golden finish and perfectly toasted nuts.
- Avoid Overmixing the Flour: Once you add the dry ingredients (flour, cornstarch, baking powder, salt, and ground cardamom) to the wet batter, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to a tough, rubbery, and dense cake, losing that desirable soft and light texture that Mawa cake is known for. Use a low speed on your mixer or even fold it in gently by hand with a spatula for best results.
- The Importance of Proper Cooling: After baking, resist the urge to immediately remove the cake from its tin. Allow it to cool in the springform for about 10-15 minutes. This initial cooling period helps the cake to set and firm up, making it less fragile and preventing it from crumbling when transferred. After this initial cooling, carefully release the springform sides and transfer the cake onto a wire rack to cool completely. Cooling on a rack allows air to circulate around all sides, preventing condensation that can lead to a soggy bottom.
I genuinely hope you enjoy creating and tasting this delicious Homemade Mawa Cake with Cardamom! If you decide to bake this delightful Indian dessert, please don’t hesitate to tag #byandreajanssen via Instagram! I absolutely adore seeing your culinary creations and frequently feature the most beautiful photos from my followers. Your artistic touch truly inspires me!
Did you find this Mawa Cake recipe helpful and enjoyable? Then I would be incredibly grateful if you could take a moment to leave a rating on the recipe card below! Your valuable feedback not only helps other home cooks discover and successfully bake this recipe but also provides immense encouragement to me. Thank you for being a part of my baking community!
Craving more sweet inspiration or perhaps another delightful cake recipe?
- You can find a variety of step-by-step video recipes, including many baking tutorials, on my official YouTube channel. Don’t forget to subscribe for regular updates!
- And to ensure you never lose track of your favorite recipes, remember to save them to your boards on Pinterest! This way, you can easily access them whenever your baking mood strikes.
📖 Recipe: Homemade Cardamom Mawa Cake
Here you’ll find the comprehensive recipe card for this exquisite Homemade Mawa Cake with Cardamom. This card includes all the precise measurements, detailed instructions, and nutritional information you’ll need to successfully recreate this beloved Indian dessert in your own kitchen. Whether you’re a seasoned baker or just starting, this recipe is designed for clarity and ease of use. Follow these steps to bake a perfectly moist and fragrant Mawa cake that will impress everyone.
RECIPE CARD
Andréa
Pin Recipe
Ingredients
For the Mawa
- 4½ cups whole milk (for homemade mawa)
For the Cake
- 1 stick unsalted butter, at room temperature;
- 1 portion mawa, (freshly made or store-bought, about 1/2 cup packed)
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- ½ cup whole milk
- 6 green cardamom pods, seeds removed and freshly ground using a mortar and pestle
- 4 tablespoons cornstarch
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 20 whole cashew nuts, for topping
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Making Homemade Mawa (Khoya)
-
Pour the whole milk into a large, heavy-bottomed frying pan or kadhai.4½ cups whole milk
-
Bring it to a gentle boil over medium heat, then reduce the heat to low and let it simmer, allowing the milk to slowly reduce.
-
Stir occasionally at first, then more frequently as it thickens. Once it starts to thicken considerably, stir continuously to prevent it from sticking to the bottom and burning.
-
Continue cooking until you achieve a thick, moist, granular mass with no remaining liquid, resembling soft dough. This will take about 45-60 minutes.
-
Remove from heat and let the Mawa cool completely to room temperature before using it in the cake batter.
Baking the Cardamom Mawa Cake
-
Preheat your oven to 350 °F (175 °C) for a conventional oven or 320 °F (160 °C) for a fan-assisted oven. Prepare your 8-inch springform pan as described in the tips.
-
In a large mixing bowl, cream together the softened unsalted butter, cooled mawa, and granulated sugar using an electric mixer until the mixture is light, pale, and fluffy. This should take about 3-5 minutes.1 stick butter, 1 portion mawa, 1½ cups sugar
-
Add the large eggs one by one to the butter mixture, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.3 eggs
-
Gradually pour in the whole milk and stir again on low speed until just combined. Be careful not to overmix at this stage.½ cup milk
-
In a separate medium bowl, whisk together the cornstarch, all-purpose flour, baking powder, freshly ground cardamom, and salt. Gradually add this dry mixture to the wet batter, mixing at low speed or folding gently with a spatula until just smooth and no streaks of flour remain. Do not overmix.6 cardamom pods, 4 tablespoons cornstarch, 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
-
Pour the prepared batter evenly into the greased and parchment-lined 8-inch (20 cm) springform pan. Gently tap the pan on the counter a couple of times to release any air bubbles.
-
Smooth the top with a spatula if necessary.
-
Evenly arrange the whole cashew nuts on top of the batter for a beautiful presentation and added crunch.20 cashew nuts
-
Carefully place the springform pan into the preheated oven. Bake for an initial 30 minutes. After this time, gently cover the cake loosely with aluminum foil to prevent the cashews and top from over-browning.
-
Continue baking for another 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The total baking time will be approximately 1 hour.
-
Once baked, remove the cake from the oven and let it cool in the tin for 10-15 minutes. This allows the cake to firm up before handling. Then, carefully release the springform sides and transfer the cake to a wire rack to cool completely before slicing and serving.
Notes & Pro Tips
For a truly exceptional Mawa Cake experience, consider these additional insights and tips:
1. What is Mawa (Khoya)? Mawa, or Khoya, is concentrated milk solids made by reducing full-fat milk until most of its water content has evaporated. It has a rich, slightly caramelized flavor that is essential for authentic Indian sweets. While making it yourself provides the best flavor and freshness, you can also purchase ready-made mawa from Indian grocery stores. If buying, look for unsweetened mawa and ensure it feels soft and slightly crumbly, not hard or dry.
2. The Magic of Cardamom: As mentioned, grinding whole green cardamom seeds yourself with a mortar and pestle just before use will yield the most vibrant and potent flavor. However, if convenience is a priority, high-quality ground cardamom can be used (use slightly more than the recipe specifies if using pre-ground, as its flavor might be milder). Store whole cardamom pods in an airtight container away from light and heat to preserve their aroma for longer.
3. Exciting Flavor Variations
- Saffron Infusion: For a luxurious touch, soak a pinch of saffron strands in a tablespoon of warm milk for 10 minutes, then add it to the cake batter with the rest of the milk. The golden hue and delicate floral notes are divine.
- Nutty Alternatives: While cashews are traditional, feel free to experiment with other nuts. Finely chopped pistachios or blanched almonds can be mixed into the batter or sprinkled on top for a different texture and flavor.
- Rosewater or Kewra Water: Add a teaspoon of rosewater or kewra water along with the milk for a subtle, soft floral aroma that is characteristic of many North Indian sweets.
- Citrus Zest: A touch of orange or lemon zest can brighten the flavor profile and add a refreshing twist, complementing the warmth of cardamom beautifully.
4. Storage Guidelines:
- Room Temperature: If stored in an airtight container or wrapped tightly in plastic wrap, the Mawa cake will remain fresh and delicious at room temperature for 3 to 4 days.
- Refrigerator: For longer storage, keep the cake in an airtight container in the refrigerator for up to a week.
- Freezer: Mawa cake freezes exceptionally well! Wrap individual slices or the whole cake (if cooled completely) tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. To serve, thaw overnight in the refrigerator and then bring to room temperature or gently warm in a low oven before enjoying for the best texture.
5. Serving Suggestions:
This Homemade Mawa Cake is an exquisite stand-alone treat, perfect with a cup of hot chai (traditional Indian spiced tea) or a rich, aromatic coffee. Its subtle sweetness and fragrant spice also make it a fantastic dessert for special occasions, ending a meal on a note of warmth and comfort. For an extra touch of indulgence, serve it with a dollop of unsweetened whipped cream, a light drizzle of honey, or a scoop of vanilla ice cream.
6. Troubleshooting Common Issues:
- Cake is dry: This is most commonly due to overbaking or insufficient moisture in the mawa. Always monitor your oven and use the skewer test carefully. If homemade mawa was too dry, add an extra tablespoon or two of milk to the batter.
- Cake is dense: Overmixing the flour or using cold ingredients can lead to a dense texture. Always ensure you use room temperature butter and eggs, and mix dry ingredients into wet until *just* combined to avoid developing too much gluten.
- Mawa burned: This is a common issue when making mawa from scratch. Reduce heat and stir continuously, especially towards the end when the milk solids are thickest. A heavy-bottomed pan helps distribute heat more evenly. If it burns and develops a bitter taste, unfortunately, it’s best to start over for the best flavor and quality of your cake.
Nutrition
Tried this recipe?
Let us know how it was!
Discover More Delicious Cake Recipes
If you’ve enjoyed the aromatic flavors and delightful texture of this Homemade Mawa Cake with Cardamom, then you’re in for a treat! Our collection of cake recipes is designed to satisfy every sweet craving, from rich chocolate indulgence to comforting fruit bakes. Each recipe is crafted with care, offering clear instructions and helpful tips to ensure your baking success. Explore some of our other popular cake creations below and find your next favorite dessert to bake!
- Chocolate Espresso Cake