How to make rich Eggless Kesar mawa cake

Eggless Kesar mawa cake is one of my most favorite cake recipes. This cake is so soft, moist & dense. Kesar mawa adds a rich and unique flavor to the cake. Because of this kesar is an important in this recipe.

Mawa, also known as khoya, is a milk product prepared by reducing the milk till it is thick or say in solid form. During this process the milk has to be stirred continuously to prevent it from burning.

A lot of effort is required make this rich flavored mawa/khoya. Later on, this mawa is used to prepare many types of sweets like pedha, burfi etc. It is used for thickening the vegetable curry and also to add a shahi taste to the dish.

There is also a recipe for preparing Instant mawa which I will be sharing in this recipe of kesar mawa cake. Here, instead of using milk, milk powder is used to save the time. Milk powder is a reduced form of milk so it is easy to achieve somewhat the same taste as original mawa/khoya.

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About the Ingredients:

Maida/Refined flour:

The base of the cake is refined flour. It is the refined form of whole wheat flour from which the fibers are removed. While making the cake, always remember that the flour should be fresh. This can be easily checked by its appearance. Fresh refined flour is always white in color. A yellowish color indicates that the flour is too old. This type of flour when used for preparing cake will not rise properly. Specially while preparing eggless cake it is very important that the flour should be fresh. So always check that the flour is white in color.

Baking powder:

Baking powder is a raising agent because of which the cake rises and becomes soft & and fluffy. If the baking powder is too old or say if we use an expired product, the cake will not rise properly and will sit at the end even though it rise at the start. Check for the expiry date on the package before use. Also store the baking powder in an air tight container.

Curd:

Curd is again a rising agent for which it is used in making eggless cake. The acid content in the curd gives a nice rise to the cake. It also makes the cake moist and good in taste. Make sure that the curd used is not too old or too sour in taste.

Let us see how to make Eggless Kesar mawa cake

Ingredients:

For the cake:

• Maida/Refined flour – 1 ½ cup
• Powdered sugar – 1 cup
• Curd – ¼ cup
• Baking powder – 1 tsp
• Baking soda – ¼ tsp
• Cardamom/elaichi powder – ¼ tsp
• Chopped dry fruits (almonds, pistachios) – ¼ cup
• Unsalted butter – 100 gm

For Instant kesar mawa/ khoya:

• Milk powder – ½ cup
• Milk – ¼ cup
• Unsalted butter – 1 tsp
• Kesar – ½ tsp

Try my other Eggless cake recipes

Date/Khajur Cake 

Orange Cake 

Red velvet cake 

Milkmaid cake 

Chocolate cake 

Vanilla Cake

Method:

For preparing Instant kesar mawa/khoya:

• In a pan add milk and kesar.

• Bring to boil for a few seconds.
• The milk will become orange in color because of kesar.
• Switch off the gas.
• Add butter and milk powder.

• Stir immediately to avoid forming lump.
• Switch on the gas and cook for a few minutes.
• Switch off the gas and let the mawa cool down to room temperature.
• The mawa will crumble on cooling.
• If it is soft, then simply roll the mawa into a ball and place it in a bowl; cover it and keep in the freezer till we prepare the batter for the cake.

For preparing the cake:

• In a bowl sift together refined flour, baking powder and baking soda. Keep it aside.

• In another bowl soften the butter till it becomes light.

• Then add the powdered sugar.

• Beat till it becomes light, fluffy and glossy.

• Add curd and mix it properly.

• Then add refined flour in three batches and mix gently.
• Add sufficient quantity of milk if the batter is thick.
• Now take out the kesar mawa from the freezer.
• Crumble with hands or simply grate the kesar mawa.

• Now add this grated kesar mawa to the batter and mix it.

• Add cardamom/ elaichi powder and mix properly.

• Pour the batter into a baking tin.

• Bake the cake in a preheated oven at 180 ° C for 35 to 40 minutes.
• Garnish with chopped almonds and pistachio/pista.