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Parsi Mawa Cake: A Rich, Cardamom-Scented Bake For Tea-Time Recipe

Recipe By Slurrp Editorial
Parsi mawa cake is a rich, thick cake made with mawa, eggs, butter and warm spices. The mawa gives the cake its distinctive milky taste and moist crumb, whereas cardamom adds a light aroma that you feel in every bite. Traditionally enjoyed as an accompaniment to tea, this Parsi bakery favourite makes a lovely homemade treat for everyday snacking or for everyday occasions.
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Non Vegdiet
1hr 15minstotal
1hr 15m.total
Parsi Mawa Cake: A Rich, Cardamom-Scented Bake For Tea-Time
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Ingredients for Parsi Mawa Cake: A Rich, Cardamom-Scented Bake For Tea-Time Recipe

  • 0.13 cup Mawa
  • As required grated or crumbled
  • 0.13 cup All-purpose flour
  • As required ½ cup powdered sugar
  • As required ½ cup butter
  • As required Softened
  • 0.38 nos Egg
  • As required ½ tsp baking powder
  • As required ¼ tsp baking soda
  • As required ½ tsp cardamom powder
  • As required ¼ tsp Nutmeg powder
  • As required ½ tsp vanilla extract
  • As required ¼ cup milk
  • 1/4 tbsp chopped almonds
  • 1/4 tbsp Chopped pistachios
  • As required A pinch of salt

Directions: Parsi Mawa Cake: A Rich, Cardamom-scented Bake For Tea-time Recipe

  • STEP 1.Preheat the oven to 170°C. Grease a 7-inch round cake tin with butter and line its base with parchment paper.
  • STEP 2.In a bowl, mix the softened butter and powdered sugar until you get a light and smooth texture. Add the eggs one at a time, while beating nicely after every addition.
  • STEP 3.Add the vanilla extract, grated mawa, cardamom powder and nutmeg powder. Mix everything gently until the ingredients are evenly mixed.
  • STEP 4.In another bowl, sift together the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to this mawa mixture.
  • STEP 5.Pour in the milk and mix gently until you get a thick, smooth, lump-free batter. Do not overmix, as this can make the cake a bit too thick.
  • STEP 6.Transfer the prepared batter to the preheated cake tin and smooth the top. Sprinkle some chopped almonds and pistachios evenly over the surface.
  • STEP 7.Bake at around 170°C for about 35–40 minutes, or until the top turns perfectly golden. Check by inserting a toothpick; if it comes out clean, the cake is perfectly baked.
  • STEP 8.Let the cake cool down a bit in the tin for about 10 minutes, then take it out of the tin. Slice once thoroughly cool and serve with a cup of tea.
Nutrition
value
105
calories per serving
4 g Fat3 g Protein15 g Carbs1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    3g
  • Carbs
    15g
  • Fiber
    1g

MacroNutrients

  • Carbs
    15g
  • Protein
    3g
  • Fiber
    1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    16mg
  • Iron
    < 1mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    22mg
  • Manganese
    < 1mg
  • Phosphorus
    54mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial