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.
You can also line the cake pan with butter paper or parchment paper.
Preheat oven to 180 degrees Celsius/356 degrees Fahrenheit for 15 to 20 minutes.
Grease some butter on the butter paper or parchment paper.
Crumble the mawa and keep aside. Make sure you crumble it finely as you don't want large chunks of mawa in the cake. You can also grate the mawa.
Making mawa cake
Take butter and sugar in a bowl or pan.
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.
Add the crumbled mawa and mix very well.
Then add the flour sieved with baking soda and baking powder directly into the cake mixture.
Sprinkle the cardamom powder. Pour the milk and cream.
Fold everything till the flour, milk and cream are incorporated well in the cake batter.
Pour the cake batter in the prepared cake pan.
Place the pan in the preheated oven at 180 degrees Celsius/356 degrees Fahrenheit and bake for 45 minutes to 1 hour, till you see that the top is browned and a toothpick or bamboo skewer inserted in the cake comes out clean.
If baking cupcakes, then bake for 20 to 25 minutes or till the tops are browned.
Allow the cake to cool by placing on a wired tray or rack.
When cool, slice the mawa cake and serve plain with tea or coffee.
You can even make mawa cupcakes from the same cake batter.
You can make the cake with all-purpose flour or whole wheat flour or with a half-half mix of both flours.
The leftover cake can be refrigerated in an airtight container for a few days.
Make sure that the mawa is fresh and has not become stale or rancid. Mawa should have a mild sweet taste. If it tastes sour, then discard it.
Also ensure that the butter is fresh and within its shelf life. If in case the butter has gone rancid, it will have a bitter taste.
The recipe can be scaled to make a small batch of the cake.