For the second day, I have a gorgeous tea cake full of Indian flavours. Iyengar bakery rawa cakes are pretty famous and there is a craze among bakers to recreate it at home. Making an eggless version has been in my list for a long time, and one day after so many failed attempts, I nailed it. The cake turned out amazing with so much of flavour because of the mawa added. It doesn’t remind you if cake but an Indian sweet in cake form. This is one of my favourite fusion cakes I did in these eight years of blogging. I made two cakes on that day. The first cake didn’t turn out as expected and was too crumbly. So immediately I did some changes in the recipe and tried it again. I was even recording it for YouTube, so think about how much stress I was having that day. But the second cake turned out too good. I reserved the first cake for Sruti and sent away the second cake to hubby’s office. I was tempted to try it and so tasted a little of the cake and really loved it.
If you let me, I can keep describing about the cake the whole day. But let me stop here. The main reason for the success of the recipe is the addition of mawa. If you live at a place where you get mawa easily in stores, then you won’t have any problem making this cake. But if you live in a place where you don’t get mawa, then you have to make it at home. Making mawa at home needs so much patience and that is why so many stay away from it. Nowadays, I make mawa in minutes in MW and it also has the perfect texture and flavour. Usually online recipes ask you to mix milk and milk powder to make mawa at home. It actually lacks the flavour. So one day I tried it with cream and milk powder, which resulted in a fantastic batch of mawa. So next time, if you are trying Inidan mawa based sweets or this mawa cake, do try my version of the mawa and you will be surprised. If you don’t have a MW, you can also make it on stove top. It takes a bit of stirring for stove top, but it is easier when compared to the traditional mawa preparation. And one more thing to keep in mind, use the finest chiroti rava for the cake. Coarser rawa makes it crumbly. If you don’t get chiroti rava, then run the rava in mixer until fine and then use it in the recipe.
Makes one 7″ Square Cake
For The Mawa:
Milk Powder – 200 gm
Amul Fresh Cream – 250 ml
For The Cake:
Chiroti Rava / Fine Sooji – 275 gm
Mawa – 140 gm Yogurt / Curd – 100 ml
Milk – 100 ml
Baking Powder – 1 1/2 tsp
Cardamom Powder – 1 tsp
Butter – 100 gm Sugar – 150 gm
Nuts – a handful
Making The MW Mawa:
Mix together milk powder and cream and make a smooth batter.
MW it on high for a minute.
Remove and give a stir.
Again MW on high for a minute.
Remove and give a stir.
Repeat these two steps until the mawa is thick and of perfect consistency.
Cover and allow it to cool completely.
For The Cake:
Preheat oven to 160°C.
Grease, line and dust a 7″ square tin and keep it ready.
In a bowl mix together melted butter, sugar and mawa and beat until well combined.
Add in yogurt, milk and cardamom powder and beat well.
Add baking powder and beat until incorporated.
Add the fine chiroti rava and mix it well with a spatula.
Transfer batter to the prepared cake tin and top it with chopped nuts.
Bake in preheated oven for 45 – 55 minutes.
Check with a tooth pick and see if it comes out clean.
Cover the cake with an aluminium foil and allow it to sit for two to three hours.
Now flip the cake on top a chopping board, remove the lining paper and flip it back so that the nuts comes to the top.
Slice it up into cubes and serve.
Sending this to Srivalli’s Kid’s Delight event for the Kid’s Delight Anniversary Party.