Friday, 14 July 2017

Kesar Mawa Cake (Saffron infused cake made with evaporated milk solids)

Mawa Cake recipe
A Parsi is well known for many things, the love for his car is one of many (usually his first car) and if you have no idea of what I write, imagine a freshly painted, new and shiny car all bells and whistles smiling at you as she leaves the showroom for the first time, seats all smelling great and new owner treating her like she's the most fragile thing on the planet, yeah you get the drift.... a Parsis car is slightly more shinier and well polished than the one that just rolled out of its mothers womb, I. kid. you. not!

Come evening and any Parsi worth his long living forefathers will sit on his easy chair, pull out a tall glass from his neat and shiny crystal collection and pour himself a stiff peg of whiskey - you see that gleaming gold liquid could well be the secret of his gloriously long life

Ok, next up undoubtedly is his love for good, filling, delicious and wholesome "Parsi food", I mean you wont find that large a number of Parsis assembled anywhere else but at Lagans (weddings) and Navjotes (a thread ceremony that initiates a child into the Zoroastrian faith) and no they aren't gathered to show off their Gara saris or take selfies...

Parsi Mawa Cake recipe
Now cars, evenings and wedding season aside a daily ritual in every Parsi house is evening tea time and however busy he or she may be, a cup of tea is always welcome and never forgotten. Now I must mention here that most of our clan prefer their tea brewed with some freshly cut lemon grass and a few sprigs of mint and the aroma that emanates from the kitchen could well be the stuff the harp carrying angels spray to keep the heavens smelling all nice and lovely. 

Tea, though lovely had on its own does feel a little lost without her accompaniments, we Parsis love to snack on tea time bites of Dar ni Pori (sweet lentil stuffed griddle roasted pastry) Khajur ni Ghari (date stuffed fried pastry) Eeda Chutney na Pattice (egg and chutney croquettes) etc, but what we love the most are a couple of Mawa Cakes from the B. Merwan bakery at Mumbai and in my opinion no other bakery can even hold a candle to their recipe, its divine...

Now if you have no clue what a Mawa Cake is, have a look at my original Mawa Cake post here, if you do know what it is, then prepared to be taken to the next level of milky, caramel goodness that takes this iconic tea time buddy a notch higher with the inclusion of the Queen of spices - Saffron. Lending the cake not only its beautiful pastel hue but also a heady aroma as it gleefully mingles with the mawa and cardamom. Orgasmic!

Ok, you can wipe off that drool now, recipe after next picture ;-)

Makes: One 9 inch cake or 12 cupcakes.

You will need:

250 gms (1 cup) Mawa aka Khoya (evaporated milk soilds)
100 gms (1/2 cup) butter
1 cup all purpose flour (maida)
1/2 cup superfine or caster sugar
2 eggs
3/4 cup milk
1 tsp vanilla extract or essence
1/2 tsp baking powder
Seeds of 4 cardamom pods (powdered)
A generous pinch of saffron strands
A pinch of salt
1/4 cup of sliced almond and pistachio nuts (optional) - to garnish


Keep aside the eggs, mawa, milk and vanilla.

Warm a tbsp of the milk and soak in the saffron strands for 10 mins.

Separate your wet and dry ingredients in two bowls.

Whisk together all the dry ingredients so that they combine well.

Whisk together the butter and sugar till the mixture is fluffy and pale in colour.

Now add in the saffron milk and whisk again.

Next add in the mawa and vanilla and beat until well combined.

Add in one egg at a time and incorporate well.

Now fold in all the dry ingredients gently with a spatula, combine into the wet mixture.

Pour the batter into a prelined and greased baking tin,

Cover the batter with slices of almonds and pistachios, gently  press the nuts onto the surface, so that they do not fall off once baked.

Bake in a preheated oven at 160 degrees Celcius for 60 mins or until a skewer inserted comes out clean.

If you notice your nuts browning too much cove the top of your cake tine with aluminium foil.

Enjoy the monsoons and the Cake ;-)

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