Week 38: Gulkand Mawa Cake

Today's menu is a sweet rose and mawa-filled cake called a gulkand mawa cake.

Jump to the recipe!

The rose flavoring in the cake comes from gulkand. Gulkand is a South Asian preserve of rose petals and sugar. It's a paste that you can find in most South Asian grocery stores and tastes delicious in baked goods.

This dish comes together in less than an hour, and I love to make it for special dinners.

The icing gives an extra hint of the rose flavor and makes the cake more fancy.

However, the cake can stand on its own if you want to serve it as a breakfast or snack cake.

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RECIPE:

INGREDIENTS:

Cake:

• 1 stick butter, softened

• 1/3 cup granulated sugar

• 2 eggs

• 1/3 cup gulkand

• 100 grams mawa

• 1 1/3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon cardamom

• 1/4 cup milk

Icing:

• 3/4 cup powdered sugar

• 1 tablespoon milk

• 1/4 teaspoon rose extract

STEPS:

1. Preheat your oven to 350 degrees F, and line an 8-inch cake pan with parchment paper.

2. In the bowl of your stand mixer, cream the butter and sugar together until fluffy and light. Then, slowly incorporate both eggs and the gulkand. Next, add the mawa, flour, baking powder, and cardamom. Beat in milk to make the batter lighter.

3. Pour the batter into your prepared pan and bake for 25-30 minutes until golden brown. Set aside to cool.

4. In a small bowl, mix the powdered sugar, milk, and rose extract for the icing.

5. Pour the icing over the cooled cake and serve.

Enjoy!

The Bored Baker 👩🏽‍🍳