Today a special Indian dessert. A Mawa cake which is slightly sweet and got a hint of cardamom. A flavorful sweet dessert recipe.
Aparna of My Diverse Kitchen was our August Daring Bakers' hostess and she challenged us to some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies, and the Masala cookies are beautifully spiced and delicious!:). It's again Daring Baker time and this time we were challenged to prepare an Indian cake. For me, it's very special and very unknown.
The most special ingredient, I think, was that you cook the milk into a caramel colored substance.I had expected something of a condensed milk flavor, but that was certainly not the case. It wasn't that sweet. The cake is very easy to prepare, the only critical point is the last few minutes when preparing the Mawa. You have to make sure that you stir at the end of the process to prevent burning.
Furthermore, the cake was very tasty. The cardamom certainly gave it an Indian touch and it was slightly moist and nicely smooth. A great recipe.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- 1 liter milk full
- 115 grams butter unsalted at room temperature;
- 1 portion mawa
- 280 grams sugar
- 3 eggs size L
- 6 cardamom pods pulverize with the mortar and fleece
- 4 tablespoons cornstarch
- 240 grams flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 120 mL milk
- 20 cashew nuts
Ingredients you need per step are listed below the step in Italic
- Take a large frying pan, preferably with a non-stick coating.
- Pour the milk into the pan and bring the milk to a boil.
- Put the heat on average and let the milk evaporate to about 250 mL.
- Lower the heat and keep stirring until lumps are formed. Stir well, especially at the end, to prevent burning.
- The Mawa is finished when it looks a bit moist, but there isn't any loose moisture in the pan.
- Allow the Mawa to cool to room temperature.
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Mix the butter, Mawa, and sugar with the mixer at high speed.
- Beat the eggs one by one. Don't add the next egg until the first one has been incorporated. Pour in the milk and beat mix again.
- Mix the cornstarch, baking powder, flour, ground cardamom and salt with a fork in a second bowl.
- Reduce the speed of the mixer to medium and mix the cornstarch mixture through the Mawa mixture.
- Use a spring shape of 20 cm diameter and grease it with butter.
- Put baking paper on the bottom of the spring form.
- Pour the dough into the mold and smooth it with a spatula or the back of a spoon.
- Divide the cashew nuts over the batter.
- Put the cake in the oven.
- After 30 minutes, cover the top with aluminum foil so that it doesn't become too brown. Then bake for another 30 minutes.
- Check with a skewer if the cake is done. When you put the stick in and it comes out dry, the cake is ready.
- Let the cake rest in the mold for 10 minutes and then remove it.
- Allow the cake to cool to room temperature on a rack.