Parsi Mawa Cake Recipe: A Delightful Tea Time Treat
The Parsi Mawa Cake is an iconic dessert hailing from the bustling Irani bakeries of India. This moist, light, and flavorful tea-time cake is infused with the aromatic warmth of cardamom, and generously topped with slivers of almonds and pistachios, making it a perfect companion for your cup of chai. But the true magic of this cake lies in the use of Mawa (Khoya), which imparts a rich, caramelized depth to the cake, transforming it from a simple dessert into an unforgettable treat. The cake is a tribute to Parsi culinary artistry, blending traditional Indian ingredients with a modern twist. If you’ve ever tasted this cake at a Parsi bakery, you’ll remember the distinct flavor of cardamom and the soft, tender crumb that makes it so special. Whether it’s served at a lively tea party or packed in your child’s snack box, the Parsi Mawa Cake is sure to become a favorite in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1-1/4 cups |
| Baking Powder | 1/2 teaspoon |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Salt | 1 pinch |
| Khoya (Mawa) | 100 grams |
| Unsalted Butter | 6 tablespoons (at room temperature) |
| Sugar | 1 cup |
| Whole Eggs | 2 (at room temperature) |
| Milk | 6 tablespoons |
| Slivered Almonds (Badam) | To taste |
| Pistachios | Chopped, to taste |
Allergen Information
- Dairy: Contains butter and milk, making this recipe unsuitable for those with lactose intolerance or dairy allergies.
- Eggs: Contains whole eggs.
- Nuts: Contains almonds and pistachios. Be cautious if you have nut allergies.
- Gluten: The recipe contains all-purpose flour, so it is not gluten-free.
Dietary Preference
- Eggetarian: This recipe contains eggs, but no meat or fish.
- Vegetarian: Suitable for vegetarians who consume dairy and eggs.
Preparation Instructions
-
Preheat the Oven
Start by preheating your oven to 180°C (350°F). Grease a 7-inch cake pan, then lightly dust it with flour to prevent the cake from sticking. Set the pan aside. -
-
Sift Dry Ingredients
In a medium-sized bowl, sift together all-purpose flour, baking powder, salt, and cardamom powder. Set this dry mixture aside for later use. -
Cream Mawa, Butter, and Sugar
In a large mixing bowl, crumble the Khoya (Mawa) and combine it with unsalted butter and sugar. Using an electric hand blender, beat the mixture on medium speed for 4 to 5 minutes. You want the mixture to turn creamy, pale, and light, forming a fluffy consistency. -
Add Eggs
Add the whole eggs one at a time, whisking well after each addition until fully incorporated and smooth. This step ensures that your batter remains light and airy. -
Alternate Adding Dry Ingredients and Milk
Now, slowly incorporate the dry ingredients and milk into the batter. Begin by adding one-third of the flour mixture followed by one-third of the milk. Mix well before adding the next third of each. Repeat the process until all the flour and milk are mixed in, ensuring that the batter is smooth and pourable. -
Prepare for Baking
Pour the prepared batter into the greased cake pan and spread it out evenly. To decorate, sprinkle slivered almonds and chopped pistachios on top. You can also add a dash of cardamom powder on top for an extra burst of flavor. -
Bake the Cake
Place the pan in the preheated oven and bake for approximately 1 hour, or until a skewer inserted into the center comes out clean. The cake should be golden brown on top and firm to the touch. -
Cool and Serve
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Serve the Parsi Mawa Cake with Masala Chai, and enjoy it as part of a delightful tea-time spread. It pairs wonderfully with other snack items like Pan Fried Onion Pakoras or Non-Fried Corn & Cheese Bites.
Tips and Variations
- Mawa (Khoya) is the star ingredient in this recipe. You can buy it from Indian grocery stores or make it at home by slowly reducing full-fat milk until it thickens into a creamy, fudge-like consistency.
- For a more indulgent treat, you can add saffron strands soaked in warm milk for an exotic flavor and color boost.
- If you prefer a nuttier flavor, you can sprinkle cashews or pistachios on top in addition to the almonds.
- To make the cake even richer, add 1 tablespoon of rose water or orange blossom water to the batter for a floral note that complements the cardamom.
Conclusion
The Parsi Mawa Cake is more than just a tea-time treat; it’s a beautiful fusion of traditional Indian flavors and modern baking techniques. The rich, caramelized flavor from the Mawa, combined with the aromatic warmth of cardamom and the crunch of pistachios and almonds, makes each bite an experience to remember. Whether you’re preparing it for a tea party, a festive gathering, or simply as an indulgent treat for yourself, this cake is sure to transport you to the bustling streets of Pune, where Parsi bakeries continue to preserve these time-honored recipes. So, go ahead and bake this delightful cake – it’s the perfect way to bring a little taste of Parsi hospitality into your home.
