Eggless Mawa Cake

This cake has the nutty flavor of milk solids with a crunch of cashews. If you want to have the richness of milk and a lingering smell of cardamoms, go for this very Indian-style Eggless Mawa Cake. Mawa is solidified burnt-browned milk which is prepared by continuously boiling the milk till the water evaporates and only the milk solids are remaining.


  • All Purpose Flour (Maida) – 80 gms
  • Fine Semolina – 20 gms
  • Butter – 60 gms
  • Milkmaid – 170 gms
  • Mawa – 50 gms
  • Milk – 50 ml
  • Baking Powder – 1 tsp
  • Baking Soda – ¼ and 1/8 tsp
  • Cardamom Powder – 2-3 pinches
  • Cashews – 1 tbsp


  1. Preheat the oven at 165°C and dust the baking dish.
  2. Sieve the maida, baking powder, baking soda, cardamom powder together and keep the flour mixture aside.
  3. Melt butter, milkmaid, and milk on a double boiler or microwave for 30 seconds until everything is melted. Whisk with a hand whisk to mix well
  4. Add flour mixture gradually and whisk well.
  5. Add mawa and roasted cashews.
  6. Pour the mixture in the baking dish and bake in the pre-heated oven at 165°C for 30-35 minutes. Check after 30 minutes and insert a tooth-pick to check to see if the cake is completely cooked.