Week 132: Pistachio and Rose Mawa Cake
Mawa cakes are served at many South Asian bakeries and pair perfectly with a morning cup of chai.
Mawa, also known as khoya or khoa, is essentially concentrated milk solids. It looks similar to paneer, but mawa has a more brittle texture.
B. Merwan & Co. and Irani Bakery opened in Mumbai in 1914 and began selling mawa cakes. The treat quickly gained popularity.
This is no ordinary mawa cake. I added pistachios and rose syrup to enhance its flavor. My family is eagerly waiting to eat this cake for our Diwali celebration tomorrow.
RECIPE:
INGREDIENTS:
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
100 grams mawa, crumbled
1 cup all-purpose flour
1/4 cup ground pistachios (crush roasted pistachios into a fine powder)
1/2 teaspoon baking powder
2 tablespoons rose syrup
1/4 cup whole milk
STEPS:
Preheat your oven to 350 degrees F, and line an 8-inch cake pan with parchment paper.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Slowly add the eggs and crumbled mawa. On low speed, mix in the flour, pistachio, and baking powder, followed by the rose syrup and milk.
Pour the batter into your prepared pan and top with crushed pistachios, almonds, and dried rose petals. Bake for 30 minutes. Set aside to cool to room temperature.
Enjoy!
The Bored Baker 👩🏽🍳
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