mawa cake recipe, whole wheat eggless mawa cake recipe

mawa cake

eggless mawa cake recipe with step by step photos – a rich and nutritious cake made with mawa (evaporated milk) and whole wheat flour/atta.

mawa cakes and mawa cupcakes hold special memories for me. one of the schools which i studied in, was a hop skip jump away from ahura bakery in andheri west, mumbai. after the exams or just before the holidays would begin, we would as a custom, buy mawa cakes from this popular parsi bakery. it was not only mawa cake but some other baked goodies as well.

another bakery close by would be merwans. since merwans was a just a bit far away, we would usually opt for ahura bakery.

this habit of buying from irani & parsi bakeries continues even today. while coming from my college and later office, i would sometimes, hop to either of the bakeries and do buy the mawa cake and some other pastries. the cakes at times would be warm and not to forget the laadi pav which were sold like hot breads, literally.

even sometimes a visit to south mumbai, would see me buying cakes or other baked goods from the irani & parsi bakeries based in grant road, fort and colaba. bun maska and chai from these bakeries is still one of my quick, go to breakfast or brunch.

some years ago, during my visits to pune, i would always unfailingly buy mawa cake and shrewsbury biscuits from kayani bakery. i would have eggs then in my diet. folks back at home would liked the shrewsbury biscuits. but i was not fond of them. i felt them too sweet for my taste. i would even pack shrewsbury biscuits for friends and office colleagues.

i do feel saddened that many of them of the irani & parsi bakeries and cafes, have closed their shops in mumbai as well as in pune. a part of the heritage i grew up with, is getting lost. at any day, i would always prefer to buy my quota of breads and cakes from bakeries, rather than buy them from air conditioned chic shops in malls and the likes.

the mawa cakes i have had from these bakeries were just amazing. the cardamom scented cake with a caramelized milky flavor used to be a special treat for me and my sister.

mawa is basically dried milk. in our college days, we would call it evaporated milk, as the all the liquids & moisture is evaporated, by continuously simmering the milk, till you just get the milk solids remaining in the pan. to make this cake, i got the mawa from the shop. this was a soft crumbly kind and did not require any cooking. if you have the hard types, then please cook till the khoya softens and then add it to the cake batter.

mawa or khoya can be made at home too from whole milk. it takes a lot of time, but worth it, if you can make mawa at home.

mawa cake recipe this mawa cake recipe is my tribute to the mawa cakes made and served by the various irani & parsi bakeries in mumbai.

this is my own recipe. eggless baking at home often with its share of hits and disasters, has made me pretty good in baking cakes. this recipe is a lighter textured cake since no eggs are added. the original ones are a bit dense. the taste of this one, is more like a buttery cake with the flavors of the mawa coming through.

i have kept the recipe basic, like the ones made in the irani bakeries. there is no addition of nuts or saffron or any spice, besides cardamom. however, if you really want some exotic touch to the cake, then please go ahead and add your favorite nuts and saffron.

i made this mawa cake twice. once with all purpose flour and then with whole wheat flour. both times the cake was a success and a hit at home. so you can make the cake with any of these flours or in half-half ratio. i also made cupcakes from the same recipe, though i did not take pics. the cupcakes got over quickly in no time. so, you can make even make cupcakes from the cake batter.

since the temperatures differ from oven to oven, the baking time may vary. follow these few simple guidelines –

  • the cake should get browned from top and the toothpick should come out clean when you insert it in the cake.
  • when you taste the cake, it should not stick to your mouth or palate or teeth. this means that the cake need some more baking. if this happens, then place the cake back in the oven and continue to bake for some more minutes. about 5 to 8 mins.
  • in case, the top of the cake starts getting browned quickly, then place a butter paper or aluminium foil on top of the cake. apart from reducing the quick browning, this will also not make the top layer crusty.

mawa cake is not your everyday cake. the cake is rich, so i would suggest you to make it on special occasions or parties. there is no need to do any kind of frosting or icing on the cake. the cake tastes good as it is. simplicity at its best. serve mawa cake with tea or coffee or for high evening parties. the pics are a mix of both the mawa cakes made with whole wheat flour and all purpose flour.

lets start step by step eggless mawa cake recipe:

1. take butter and sugar in a bowl or pan.

butter and sugar for mawa cake recipe

2. cream butter and sugar till light and fluffy. due to habit, i still cream butter and sugar with a spatula (as thats how we were trained and the habit is still there). but to make things easy, you can cream them with an electric beater or in a stand mixer.

cream butter and sugar - making mawa cake recipe

3. add crumbled mawa.

add crumbled mawa

4. mix the crumbled mawa with the creamed butter-sugar mixture. mix the mawa very well.

flour for making eggless mawa cake recipe

5. next sieve the flour with baking soda and baking powder directly into the bowl.

flour for making eggless mawa cake recipe

6. add cardamom powder.

cardamom powder - making mawa cake recipe

7. add milk and cream.

add milk to flour - making mawa cake recipe

8. fold everything till the flour, milk and cream are incorporated well in the cake batter.

eggless mawa cake batter

9. pour the batter in a greased or lined round pan of 7 to 8 inches or in cupcake liners or pans.

bake eggless mawa cake

10. bake in a preheated oven at 180 degrees for 45 to 1 hour till the cake is completely done. the baked mawa cake below. the cake cracked on the top, as the electricity conked off, right after 15 minutes of baking and then came back after 20 mins. i had no choice but to keep the cake in the oven.

baked mawa cake

11. cool the mawa cake. then slice and serve it. you can also refrigerate the mawa cake and just microwave for some seconds before serving. this cake is enough to be also made for birthday parties or any party.

update: reader sushma has been kind enough to share that this mawa cake can be made in the pressure cooker. sushma made the cake twice and the time taken to bake is from 30 to 4o minutes.

eggless mawa cake

if you are looking for more eggless cakes then do check eggless banana cake, eggless mango cheesecake, eggless pineapple cream pastry, eggless tutti frutti cake, eggless pound cake and eggless strawberry cream cake recipe.

whole wheat eggless mawa cake recipe below:

4.9 from 17 reviews
eggless mawa cake recipe
eggless mawa cake - cardamom spiced eggless buttery cake with a caramelized milky flavor. made with mawa or khoya, whole wheat flour and butter.
RECIPE TYPE: dessert
CUISINE: indian, parsi
SERVES: 10-12
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 cups maida or whole wheat flour or half-half of both
  • ⅔ to 1 cup tightly packed, crumbled mawa/khoya/evaporated milk, about 120 to 140 gms of mawa/khoya or evaporated milk
  • 1 cup whole milk
  • 4 tbsp cream, low fat 25% to 30% - i added amul cream
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 140 to 150 gms unsalted white butter or unsalted yellow butter, at room temperature
  • 1 cup fine granuled sugar or 1 cup powdered sugar
  • 1 tsp cardamom powder (8 to 10 cardamoms crushed finely in a mortar-pestle)
  1. grease a 7 to 8 inches round pan with butter. dust some flour on it. shake and tap the pan so that the flour spreads evenly.
  2. you can also line the cake pan with butter paper or parchment paper.
  3. preheat oven to 180 degrees celsius.
  4. grease some butter on the butter paper or parchment paper.
  5. crumble the mawa and keep aside. you can also grate the mawa.
  6. cream butter and sugar till light and fluffy. you can use a stand mixer, food processor or an electric beater to cream the butter and sugar.
  7. add the crumbled mawa and mix very well.
  8. then add the flour sieved with baking soda and baking powder directly into the cake mixture.
  9. sprinkle the cardamom powder.
  10. pour the milk and cream.
  11. fold everything till the flour, milk and cream are incorporated well in the cake batter.
  12. pour the cake batter in the prepared cake pan.
  13. place the pan in the pre heated oven at 180 degrees C and bake for 45 to 1 hour, till you the top is browned and a tooth pick inserted in the cake comes out clean.
  14. if baking cupcakes, then just bake for 20 to 25 mins or till the tops are browned.
  15. allow the cake to cool down.
  16. slice the mawa cake and serve plain with tea or coffee.

{ 117 Responses }

  1. Pooja Goel says

    Hiii Dassana
    Your 1 cup wheat flour is equal to how many grams and all purpose flour as well…

  2. Khushboo says

    Felt very good while making the cake .. Kept in microwave oven .But m tensed .. I just forgot to add cream …
    Is it still fine ??

  3. Diya says

    I tried this recipe,it came out very nice and yumm.thank u so much.
    I tried it today with condense milk cos there was no Mawa and even it turned awesome. House was smelling so good and cake got over when it’s still hot.

  4. Indhumathi says

    I just love all the recipes here….especially the cakes are too good and I have got good response from my family.. The step step by pictorial representation is just awesome…
    Keep up the good work going

  5. Priyanka Gadkari says

    Thank you for the recipe. :) Can I add vanilla essence in the mawa cake? And if yes, when should I add it?

  6. archana says

    can i replace butter with ghee, let me know if i hv to keep same measure..i hv to try this for my son’s birthday tomorrow..

  7. Richa Gaurav Pathak says

    M planning to bake this today. Just one query. Can I flavour milk with saffron and throw in a bit of nuts in to the cake. Also how to ensure tht the kesar flavour comes through.

  8. ridhi says

    Very nice recipe dear. Have not tried yet.. but the way u wrote it n explain is nice.. surely gona try it tdy evening.
    Btw u have any fb page so it will b easy to follow u.
    Keep the good wrk going.

  9. aru says

    Hi Dassana and Amit,

    I tried this recipe day before yesterday with half atta and half maida with evaporated milk, sadly dont have access to khoya or mawa here. I never leave replies to blogs, but I dont want to keep the praises to myself. This is by far the best cake I have ever made and hubby claims its the best cake he has ever eaten!! 😀 Both of us are pretty happy about the cake. This will be my go-to recipe when I want to pamper him 😉

    I have been looking at recipes for a long time and used to see the author of recipes as dassana amit and thought whoever this person is must be writing recipes all day (I did not know about your blog till then) and then when I had seen your name at too many places, I finally googled it and found this website.. and BOY!! am I happy.. I am elated and want to make everything that is here. I love the fact that they are mostly no onion no garlic and eggless and some of them are with atta! what more can I ask for.
    Can’t wait to try more of your recipes.
    Thank you so much for sharing them with everyone. You are an angel ! :)

    • says

      hi aru
      firstly thanks for commenting and giving the feedback. i smiled when i read that i write recipes all day. not possible :-) you can try the recipes which you like and even the baking ones. if you have liked this cake, then i would suggest you to try the whole wheat pound cake. its a very good cake and eggless. along with the banana cake/bread, vanilla cake, chocolate and orange cakes – mawa cake and pound cake is a favorite at home. so you can try it at your own pace.

  10. Sharon says

    Hi Dassana,

    Very well illustrated recipes and flawless measurements…Made the Mawa Cake yesterday.. and the result was gorgeous little cuppies that took me straight to the Ahura Bakery in Mumbai…

    I bake often but don’t do a lot of egg-less cakes, I must compliment you on the perfect crumb of the cake.. M sure will return to try some more of the egg-less cakes..

    God Bless you for your generosity to share with others

  11. Rutujaa says

    Dear Dasanna,
    I stumbled upon your blog while searching for Iranian Mawa cake recipe. I must say you have done (and are doing) a wonderful job!! I loved the way you provide detailed step by step instructions along with amazing pictures! Your writing is simple and to the point. I appreciate your hard work and efforts! Keep up the good work!

    I had one small question – can we use salted butter? I believe it will enhance the buttery taste..
    I am going to try your recipe this weekend and I am sure it will turn out nice :)

    • says

      thanks rutujaa for your positive and encouraging feedback. you can use salted butter. there will be a very faint salty taste which most people will not be able to make out. the cake will taste good.

  12. sushma says

    hi dasanna,

    I tried this mawa cake, once for trying another once for new year. Both the times it turned great. And as one of your reader asked, can we make it in a cooker, yes we can coz, I dont have an oven both the times I tried it in a cooker n just kept it for 30 to 40 min. Sorry for the delay in adding a comment.

    • says

      thanks sushma for sharing your positive feedback and also for letting us know that this recipe can be made in a pressure cooker. i will update it in the post also.

    • aalka says

      Hii can u give step by step recipe of how u made in the pressure cooker…..i would really be thankful to u….i dont have oven…thanks

  13. krutika says

    Hi dassana

    Ur r my baking goddess….tried da mawa cake,though made certain modifications due sheer laziness on my part to buy certain ingredients….da cake was fabuluous….recently went for an eggless baking class in a renowned place….must say ur recipes r far far better…..hav already started reccomending my fb friends to checkout ur site for fool proof baking.thanks once again for all the praise i am receiving is due to ur recipes.
    Can u pls post a recipe for eggless choco lava cupcake….tried it once but the choco nugget sank to the bottom and neither did it melt though cupcake came out soft.


    • says

      thanks krutika for the encouraging words. i am humbled. also its kind of you to share the blog with your friends.i have 3 more baking recipes lined up but i am not getting enough time to post them. your comment has inspired me to post them soon. i tried choco lava cake twice. but like in your case, the chocolate sank in the bottom and once the chocolate didn’t melt only. so i am still trying and perfecting the recipe.

  14. krutika says

    Hi dassana
    i hav a query,why is dere no acidic ingredient like lemon/vinegar/curd in dis recipe as u hav used baking soda….doesnt presence of baking soda call for addition of an acidic element as den only da co2 reaction will take place to make da cake rise..also can i use condensed milk in place of cream.
    i tried ur vanilla sponge cake recipe yesterday…it was simply got over in no time…thanks for posting such wonderful recipes…

    • says

      hi krutika, acidic ingredients need not be added in all cake recipes. it also depends on which other ingredients are being added. here butter, milk, cream and mawa play a major role. since they form the bulk of this recipe, there is no need to add any acidic ingredient. also this cake is all sweet in terms of flavor and taste. so addition of lemon juice or vinegar will change the taste a bit and will give a subtle tang or sourness which is not suited taste wise for a mawa cake. usually in recipes which are low fat or use oil instead of butter, acidic ingredients can be added. when butter is beaten till creamy with sugar, this beating helps the butter to become light and fluffy and this eventually helps the cake to be soft. in most condensed milk based cake recipes too, acidic ingredients are not added. wherever you have no butter no no cream or no milk etc or no fruit pulp, you can add an acidic ingredient. recently i made banana muffins following my banana bread recipe and i added some lemon juice for the muffins to become lighter. i hope i have managed to answer your doubts.

      thanks for the feedback on the vanilla sponge cake recipe. in this mawa cake recipe, you can use condensed milk instead of cream. i would suggest to add 1 or 2 tbsp of condensed milk. cut down the sugar also to 2/3 or 3/4 cup as condensed milk is very sweet.

  15. diana says

    Hello, I liked ur recipe mawa cake. I am little confused about Cream. We don’t get Amul cream. What we get in our local grocery store is Double or Thick Cream, single cream, cooking cream or Nada Fresh Cream (Which is very very thick) If u can help me which cream should I use then it will be really helpful. If I have to use fresh cream or double cream then should I beat it first to make it soft or should I directly add in the batter?

      • Diana says

        Hi Dassana,
        I have made mawa cake. As my khoya was not so sweet so I added half cup more. I whipped the double cream till soft and added.
        The cake started becoming brown on top but it wasn’t cooked so I kept silver foil paper on top so that it doesn’t burn. It came out prefect and everyone loved at my place.

  16. d says

    hi, would really like to make this cake but can’t find mawa. possible to use powdered milk? same measurements?

    or should i use condensed milk? if yes, what will the measurements be? thanks and happy new year!

    • says

      don’t use powdered milk. you can use condensed milk but then cut down heavily on the sugar. also you might need to add less milk. you try and just get the consistency like you see in the pics. wishing you happy new year.

  17. Poornima says

    You have mentioned about the usage of mawa in mawa cake recipe twice like half cup n 120-140 gms. which measurement should be used. pls suggest

    • says

      i have given both cup as well as metric measurement. there is not much difference in the quantities. the texture and quality of mawa varies from shop to shop and place to place. thats why i kept the variation in the measurements. you can easily add 120 gms as well as 140 gms. if you do not have a measuring scale then 1/2 cup also works well and so is 2/3rd cup.

  18. Priya says

    Hi.. let me 1st tell u being hotalite I don’t know cooking then too I made gulab jamun from ur site and that was unbelievable.. amazing was perfect..

    Now I want to try mawa cake but plz suggest how to bake it without oven.

    Lots of Thanks..

  19. Kalyani says

    I tried this recipe and it turned out to be amazing..! The cake was very very soft and my family loved it.. Will definately make it again..

    Your website is simply awesome. The way you post with the help of pictures, it is easier to understand for someone who is new to cooking. I’ve tried your various dishes like vegetable pizza from scratch, vegetable pasta in white sauce, garlic bread from scratch etc. All turned out to be very tasty. Everyone in my family loved it.
    If ever I’m in search for a new recipe, yours is the site I first visit..
    Good work guys.
    Cheers :)

  20. Preeti says

    Well…I am an amateur baker…I tried this Mawa cake yesterday… And all I can say is was simply a awesome meltdown cake

  21. Renu says

    Very nice recipe, I prefer using butter milk instead of milk which helps cake to rise more and it comes out more fluffy. Thanx
    Dr Renu tiwari

  22. Prithi says

    Dear Dassana, I have tried out many receipes and it turned out well. Thank you and continue the good work. My query is regarding baking the mawa cake. For how long do I need to pre-heat the oven at 180 degrees. (duration for pre-heating the oven?). second query is , if I don’t get fresh cream, any other substitute for that. Looking forward to bake the mawa cake.


  23. Santhya says

    Hi Dassana,

    I was searching for punjabi receipes and Google landed me in ur blog. I’m so very impressed by the receipe collection. Gonna start following blog right this instant. Never heard of mawa cake before and ur clicks are very tempting :)
    If it’s not 10 pm here I might bake the cake :) thanks much for sharing :) once again love ur blog.

  24. Ashwini Venugopal says

    First time baking anything on my own. The cake turned out really well and tastes so good!
    Thanks for the recipe :-)

  25. Sunitha Dsa says

    Hi, I have never tried baking, as I use to think its really tough than cooking. But I tried mawa cake and it was the hit. First time and got all perfect. Thanks for posting this recipe.

  26. Suchita says

    Love your recipes. Huge thanks for sharing them. I was wondering if condensed milk can be added to shorten the process since it has sugar n thick milk. If yes, what would be the approx. quantity needed for 2 cups of flour?

    Thanks again and enjoy,

  27. Vrushali says

    Hi Dassana, appreciate your hard work for putting all the lovely recipes in detail.
    I want to try this recipe but whenever I bake pound cake or vanilla cake I don’t get nice brown crust I don’t know what goes wrong. Kindly Suggest. Thank you.

    • says

      the browning depends on the ingredients as well as the oven temperature. let me know how you use the oven, meaning preheating time and heating elements etc.

      • Vrushali says

        Hi Dassana, Thanks for the reply.
        I have convection oven at home.
        1) I use ingredients as per mentioned in the cake recipe. For baking I preheat oven at 180 degree and bake at the same temperature for 30 to 40 mins. Still the cake (mostly Vanilla or Pound) looks very light brown.
        2) Is OTG better or Convection.
        Kindly suggest. Thanks again. Wish you a happy and prosperous Diwali.

        • says

          hi vrushali, my answer in points for baking in convection oven:
          1. preheat the oven for at least 15 to 20 minutes before baking.
          2. in convection oven, its always better to bake 10 to 15 degrees less than what is mentioned in the recipe which uses regular oven or OTG. the fan in the convection oven causes to speed up the heating and baking. so in the same amount time, the cake might get over baked. actually it should happen that the cake should be browned or over browned. but i think in your case, you can bake for some more minutes. may be the oven is not getting heated enough.
          3. OTG is better as it does even baking, which is what we look for in baked good.

  28. Vaishnavi says

    Hi.. The cake look really Yum… I have a question here.. the cup mentioned is same for all??.. As i believe Maida 1 cup=128 gms.. . is the milk and sugar can be measured for 125 gms??? what exactly is cup size here..TIA

    • says

      the cup used is same for all, 250 ml measuring cup. milk is measured in litres and sugar in grams. here milk is 250 ml and powdered sugar is 125 gms.

  29. CHITRA says

    How to make unsweetened mava / khoya at home? Please help because I live in UAE and we do not get mava in the shop. Please guide. Thanks.

  30. Ruby PeerMohd says

    Really gr8 fan of urs each n every recipe so beautifully elaborated n explained no chance of mistake want to try each of ur dish.I prepared d cake n it was marvelous thanx first time i made it so well that it is after 1 yr.perfect

  31. nesa says

    Came across your blog while looking for parsi recipes. Very nice recipe collection. Did you pass from MA school around 88-89?

  32. fagun says

    Hi today i made yr mava cake recipe for my dad bday .. made with half flour n half all purpose flour . Gud result it was airy n sponge .made cup cake n big cake aswell .. thanks for the recipe

  33. Nancy Desai says

    Hi! Were u by any chance in MA high school? Coz even i studied there for a year or two. Thats how i got introduced to Merwans n Ahura. Killer mawa cakes..also did u study in juhu SNDT? I did my majors from there as well n thats how thy thought us too.. In food science practicals.. Btw awesome cake will surely try it

    • says

      thanks nancy. i studied my primary schooling in MA high school. but i didn’t go to juhu SNDT. remembering those days, i must say awesome cakes.

  34. Abhilasha says

    hi, i loved the recipe, i will try making one this weekend.
    I still visit the merwans shop in andheri just for those mawa cakes. they are delicious as heaven. it just melts in your mouth. Thanks for the recipe, Dassana.

  35. shweta says

    Can I replace the butter with oil? We do not eat butter and I was wondering if oil would be a good replacement?

    • says

      shweta, i won’t recommend adding oil. because then steps will change and one has to readjust all the ingredients. basically one has to redevelop the recipe with oil. in this recipe, we are creaming the butter and sugar. the creaming process helps to eaerate the batter and makes the mawa cake soft and moist. with oil, the whole recipe will have to be changed.

  36. sirisha says

    Hi,dassana m a big fan of ur blog hv been a silent follower love the pics and precision u create ur recipes
    Hv a query is it OK if we use salted amul butter in this recipe if unsalted is not available

    • says

      thanks sirisha. good to see your first comment. i have tried other cakes with salted amul batter and what i feel is that there is a slight taste of salt in the cake. if you are OK with very mild taste of salt in a cake then you can add it. otherwise i don’t recommend. since mawa cake is on more buttery, milky and sweet.

  37. Anisha says

    Hello Dassana, am a silent follower of your blog, have tried many recipes and all have turned great, I have one query, may be I may sound silly, to make cup cake, can we put the batter in cup cake liners and bake them on their own or has the liners with the batter to be placed in cup cake pan, I am checking this as I want to make cup cakes since long time but don’t have the pan. Thanks.

    • says

      hi anisha, its not a silly question at all. a cup cake pan is good but you can still bake without the pan. if you have a tray or pan you can also keep the cupcake liners with the batter in the tray or pan and keep the pan/tray in the oven. just remember to fill the cupcake liner with 2/3 or 3/4 batter. as what happens is that since there is no cupcake pan holding the liners, the cake batter expands and the liners also expand. as a result you may not have a properly shaped cup cake, but nevertheless they taste good.

          • Anisha says

            Hi Dassana, it’s Anisha again, I have a query if you can kindly help, long back, we used to get just few cakes in shops like Italian bakery (these were shops in the city I grew up, when there were few bakery shops n cake shops were very rare), then we used to get muffin in pack of 6, ( am not sure if they were muffins, because back then we used to call it cake), my mother is very much fond of them, can you kindly help me with its recipe if possible.


            • says

              welcome anisha. in mumbai, in some shops i used to see pack of 6 muffins in one pack. but they were called as cake. we would never called them as muffin, as u also said. my feeling is that these were just plain vanilla cakes without any flavoring added to them. i will try to post the recipe in coming weeks (after experimentation)

              • Anisha says

                Thanks Dassana, I agree I have seen them in mumbai too and used to call it cake and also agree they tasted like vanilla cake. Thanks for trying and experimenting recipe for my mother, can thank you enough.

                  • chandra says

                    i baked banana was good in taste but lil dense.may be as i didnt know n follow folding mawa cake main ingredient is mawa but it is not easily available or cant trust quality n takes long time to make at home.can u tell me any substitute for mava.thanx

                    • says

                      actually in the banana cake the folding technique has to be done. if mixing method is done, then there are chances that the batter gets over mixed and the result is a dense texture in the cake. you can add condensed milk. the taste will be different but still a bit close. and add less sugar if adding sweetened condensed milk. you will also have to add less milk. you can easily add upto 1/2 to 2/3 cup pf condensed milk.

  38. Preeti says

    Wow, your cake has turned out so well despite the electricity issue. I have ended up throwing out a few things when the power suddenly goes off :(

    • says

      thanks preeti for taking time and commenting on so many posts. for baking cake, before you start and electricity goes off then put the batter in fridge. in between baking, if electricity goes then you cannot help.

  39. says

    thats a beautiful cake Dassana. I have been baking a lot of cardamom flavoured cakes for my kiddo, who seems cant get enough of these.

        • says

          you will have to heat the milk. once it cools, collect the malai or cream floating on top in a bowl or box and keep in the freezer. collect the floating cream every time when you get fresh milk. use your own mathematics and when you get a good bowl of malai. defrost it for some hours. then add in a blender or stand mixer. whip up till the malai becomes smooth and flowing. collect this cream in a bowl and refrigerate.