By Akshara
August 15, 2026
Baking a classic mawa cake does not have to be a time consuming process for your Navroz 2026 celebrations. This last minute recipe uses easily accessible milk solids to deliver the signature dense and rich texture associated with traditional bakery sponges. Scented with green cardamom and studded with chopped almonds, this warm buttery cake pairs perfectly with an evening cup of tea. It requires minimal preparation, ensuring you have a fresh and festive dessert ready in under an hour.
1 cup plain flour 1/2 cup grated mawa (khoya) 1/2 cup soft butter 3/4 cup caster sugar 2 large eggs 1/4 cup full fat milk 1 teaspoon baking powder 1/2 teaspoon cardamom powder 2 tablespoons chopped almonds
Preheat the oven to 180C and grease a standard cake tin with a little butter.
Beat the soft butter and caster sugar in a mixing bowl until pale and fluffy, then whisk in the eggs one by one until smoothly combined.
Fold in the grated mawa, plain flour, baking powder, and cardamom powder, using the milk to adjust the batter to a thick dropping consistency.
Pour the batter evenly into the prepared tin, scatter the chopped almonds over the top, and bake for thirty five minutes until golden brown.