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Iyengar Bakery Style Eggless Mawa Sooji Cake Recipe

Gayathri Kumar
Making Iyengar Bakery Style Eggless Mawa Sooji Cake can be really easy with an easy to make home made microwave mawa recipe.
Course Cakes
Cuisine Indian
Servings 16 CakSlicese

Ingredients
  

  • For The Mawa:
  • 200 g Milk Powder - 200 gm
  • 250 ml Amul Fresh Cream - 250 ml
  • For The Cake:
  • 275 g Chiroti Rava / Fine Sooji
  • 100 ml Yogurt / Curd
  • 140 g Mawa
  • 100 ml Milk
  • 1.5 tsp Baking Powder
  • 1 tsp Cardamom Powder
  • 150 g Sugar
  • 100 g Butter
  • Nuts - a handful

Instructions
 

  • 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.
  • Remove beater.
  • 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.
Keyword Iyengar Bakery Style Eggless Mawa Sooji Cake Recipe