Mawa Cake Recipe

Prep and dry-mawa

Preheat the oven to 175°C (350°F). Lightly grease and line an 8-inch (20 cm) round cake pan with parchment paper. Crumble the mawa (khoya) into small pieces so it will blend smoothly.

Dry ingredient mix

In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cardamom powder, and salt until evenly combined. Set aside.

Cream butter and sugar

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes using a hand mixer or stand mixer on medium speed.

Incorporate eggs

Add the eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Add the vanilla extract and vegetable oil and mix until combined.

Add mawa and dry ingredients

Add the crumbled mawa to the butter-egg mixture and beat on low speed until it is well incorporated and no large lumps remain. Alternately add the dry flour mixture and milk in three additions (flour–milk–flour), starting and ending with the flour. Mix just until combined; avoid overmixing.

Batter transfer and bake

Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release large air bubbles. Bake in the preheated oven for 35–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Oven times vary; check at 30 minutes.

Cool

Remove the cake from the oven and let it rest in the pan for 10–15 minutes. Run a knife around the edge, then invert onto a wire rack. Cool completely before glazing or slicing (about 1 hour).

While the cake bakes or cools, make a light sugar syrup by combining the 0.25 cup sugar and 3 tablespoons water in a small saucepan. Bring to a simmer over medium heat and cook until the sugar dissolves, about 2–3 minutes. Remove from heat and stir in the rose water or kewra if using. Allow syrup to cool slightly.

If using the syrup, brush the cooled cake top and sides lightly with the warm syrup (about 2–3 tablespoons). This adds moisture and a subtle floral aroma. For a richer finish, warm the syrup slightly before brushing; do not soak the cake—use sparingly to avoid sogginess.

Once the cake is cooled and (optionally) syrup-brushed, sprinkle the top with slivered pistachios, sliced almonds, and a light dusting of desiccated coconut if desired. Press the nuts gently so they adhere to the surface.

Slice with a sharp knife wiped between cuts for clean pieces. Serve at room temperature with tea or coffee. Leftover cake keeps well, wrapped in plastic wrap, at room temperature for 2 days or refrigerated up to 5 days; bring to room temperature before serving for best texture.