Mawa Cake is a delicious Iranian style eggless cake made basically with mawa (evaporated milk solids), flour, butter and sugar. It is a popular Parsi style cake. Its a very conventional Tea time cake. Those golden cakes used to have a lovely crust and a soft inside with a lot of goodness in them. They used to be made with eggs. But this is an eggless version. Also I have used pressure cooker to make this cale instead of the conventional baking in Oven. So if you don’t have conventional Oven, still you can make this delicious Eggless Mawa cake in Pressure Cooker!
Eggless Mawa Cake in Pressure Cooker
Preparation and Yield:
Preparation time
15 mins
Cooking Time
10 mins
Servings
4
Recipe Category
Baking
Recipe Cuisine
Indian
Eggless Mawa Cake in Pressure Cooker
Ingredients:
Maida / All Purpose Flour
1.5 Cups*
Mawa / Khoya (Unsweetened)
1 Cup
Baking Powder
1 Teaspoon
Baking Soda
1/2 Teaspoon
Cardamom Powder
1 teaspoon
Milk
1 Cup
Butter
3/4 Cup
Powdered Sugar
1 Cup
Cashews
2 Tablespoon
Slivered Almonds
2 Tablespoon + Garnishing
Salt
2 Cups ( For the pressure cooker)
* 1 Cup = 250ml
Eggless Mawa Cake in Pressure Cooker
Method:
Take a cake tray and grease it with ghee / butter and dust it with flour and keep it ready
First Keep a pressure cooker on medium flame. Add 2 cups of salt to it. Take a flat bottomed vessel and place it upside down in the pressure cooker
Cover the pressure cooker with a lid and pre-heat the cooker for 10 mins without putting a weight
Meanwhile, lets prepare the cake batter. Take Mawa in a vessel. Add 1/2 Cup of milk and mix together well till combined. Keep this aside
In a mixing bowl, add butter and sugar and beat it well with a whisk till fluffy
Sieve the maida, baking soda, baking salt, cardamom powder together and add it to the butter+sugar mixture.
Also add mawa+milk mixture and fold everything together gently. Add 1/2 cup of milk and fold together
This cake batter will be thick and not it pouring consistency. But if you feel the batter is more thicker, you can adjust by adding milk. Add nuts and fold together
Transfer this batter to the dusted cake tray. Level the batter and sprinkle slivered almonds on top. Pat the tray gently to get rid of any air bubbles.
Place this tray on the heated pressure cooker and close the cooker with lid. Keep the flame low and cook the cake for 30 mins or till the skewer comes out clean
After the cake is done, take it out of the cooker. Allow it to cool completely. Gently loosen the edges and flip it on the cooling rack.
Cut into pieces and enjoy this delicious Eggless Mawa Cake!
yes, we can put in regular oven. pre-heat oven at 170degrees C (350 degrees F) and bake for 20 mins, check in between with a skewer and if skewer comes out clean, we can take it out of the oven. I got unsweetened mawa as a bar from refrigerator side from Indian grocery store
Two cups of salt…is it a salty cake ?
Looking so awesome. Thank you for sharing
Salt is to put it on the bottom of the pressure cooker..not for the cake.
Can u please let me know if I can put the cake in a regular oven , if so what temperature. And as for maws is it milk mawa powder . Thanks
yes, we can put in regular oven. pre-heat oven at 170degrees C (350 degrees F) and bake for 20 mins, check in between with a skewer and if skewer comes out clean, we can take it out of the oven. I got unsweetened mawa as a bar from refrigerator side from Indian grocery store
What is the shelf life of this cake
It’s like any other cak- may be for 2-3 days only.