By Aditi Saraswat
August 19, 2026
Originating from Mumbai’s Irani cafés, mawa cake is a thick, buttery Parsi favourite that has a rich, milky taste in every bite. Mawa or khoya adds moisture and depth to the cake, whereas green cardamom gives this tea-time classic its classic aroma.
1 cup mawa (khoya), crumbled 1 cup all-purpose flour (maida) ½ cup powdered sugar ½ cup butter, softened ½ cup thick plain yoghurt ¼ cup milk ½ tsp baking powder ¼ tsp baking soda ½ tsp green cardamom powder 1 tsp vanilla extract 2 tbsp chopped pistachios 1 tbsp chopped almonds A pinch of salt
Beat the softened butter and powdered sugar together until it turns light and creamy.
Mix in crumbled mawa, yoghurt and vanilla to this and whisk until the mixture turns smooth and airy.
In a bowl, sift all-purpose flour, baking powder, baking soda and salt together. Add these dry ingredients to the mawa mixture.
Pour in milk slowly and mix to make a smooth, lump-free batter. Also add in green cardamom and chopped nuts.
Transfer this mixture to a greased cake tin. Bake at 180°C for about 35–40 minutes and enjoy with a hot cup of tea.