Zafrani Mawa Cake Recipe (Saffron Flavored Milk Cake)
Ingredients
| Ingredient | Quantity |
|---|---|
| Vivatta Maida | 1-1/2 cups |
| Whole Eggs | 2 |
| Unsalted Butter | 1/2 cup |
| Khoya (Mawa) | 150 grams |
| Milk | 1/2 cup |
| Caster Sugar | 1 cup |
| Baking Powder | 1-1/2 teaspoons |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Vanilla Extract | 1 teaspoon |
| Saffron Strands | 1 pinch |
Nutritional Information (Per Serving)
(Nutritional values will vary based on specific brands and measurements used.)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350 |
| Protein | 6g |
| Carbohydrates | 45g |
| Fat | 18g |
| Fiber | 1g |
| Sugar | 20g |
Preparation Instructions
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Prep Work: Begin by sifting together the Vivatta maida and baking powder into a bowl, then set aside. If your khoya (mawa) is refrigerated, bring it to room temperature for easier mixing.
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Prepare the Cake Tin: Grease a 7-inch cake tin and line it with parchment paper for easy release after baking.
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Preheat the Oven: Preheat your oven to 350°F (175°C) and let it warm up for about 10 minutes.
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Creaming: In a mixing bowl, beat the unsalted butter and caster sugar together until the mixture turns creamy and light in color. This process incorporates air into the batter, giving your cake a lovely texture.
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Add Eggs and Essence: Crack in the whole eggs one at a time, ensuring each is well blended before adding the next. Follow this by mixing in the vanilla extract.
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Incorporate Khoya: Gently fold in the khoya, mixing until fully combined with the butter and sugar mixture.
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Add Dry Ingredients: Gradually add the sifted flour mixture into the bowl, folding gently to combine without overmixing. To loosen the batter, add in the warm milk and the saffron strands, which will infuse the batter with their vibrant color and rich flavor.
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Pour and Decorate: Pour the batter into the prepared cake tin. Optionally, decorate the top with almonds or your choice of nuts for an added crunch and visual appeal.
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Bake: Place the cake in the preheated oven and bake for 40-50 minutes, or until a skewer inserted into the center comes out clean. Keep an eye on the cake to avoid over-baking.
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Cool and Serve: Once baked, allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Serving Suggestion
Enjoy your Zafrani Mawa Cake paired with a hot coffee latte or alongside namak para for a delightful treat on a chilly winter evening. The aromatic saffron and rich khoya make this cake an ultimate indulgence for any snack time.
