It’s getting hotter day by day and though this is the norm of things every year, it does not stop us from crying over it every summer and stating the obvious ‘it is sooooo hot’. There are times when the tea is also not fun anymore and coffee just makes you even warmer than you would like to be. In Summers I save a lot of milk almost every week and keep looking for ways to get rid of it or else the packets of milk just increase traffic in my refrigerator.
I usually boil the left over milk and make ‘khoya’ or ‘mawa’ out of it. I tried looking for an English equivalent for mawa but could not as its not ‘evaporated milk’ and definitely not just ‘thick milk’. It’s much denser and has the consistency of cottage cheese by the time I finish ‘evaporating’ it. I have to assume that the Western World is still not familiar with the delectable mawa made barfis and sweets.
This mawa can be deep freezed till needed and I thaw it to make mawa cake. Now it sounds slightly off beat to anyone who has not eaten the ‘Kayani Bakery’s Mawa cake (at Pune) But those who have tasted this Bakery’s mawa cake are just short of kissing the hands of chefs who made it. I could never muster courage to ask the chefs of Kayanis how they baked the mawa cake, but I have come up after quite a bit of experimentation, my own version of mawa cake. Try baking it…the preparation takes barely 15 minutes and is much easier than making gulab jamuns and other sweets out of mawa. -
Ingredients
Mawa 100 gms
Butter 200 gms
Sugar 250 gms
Eggs 6
Plain Flour 300 gms
Baking powder 1 1/2 spoons
Milk 2-3 tablespoon
Preheat the oven to 200°C. Line the cake mould with silver foil as the bottom may stick due to mawa. Take butter in a bowl, add sugar and whisk together till light and creamy. Add mawa to the butter mixture and continue to whisk. Put Plain flower and baking powder into a strainer and sieve the mixture into the butter mixture
Break the eggs into another bowl and whisk with an electric blender till frothy and should become 4 times in volume.
In this cake egg is added the last so that the batter becomes airy again so that the cake is dense yet fluffy. Blend the eggs slowly.
Add 2 -3 tabsp milk to get the correct pouring consistency of batter. You may decrease or increase the milk quantity accordingly.
Pour the batter into the mould. I’ve used 6 inch cake moulds and I could make two cakes at one time with these ingredients. After all, may I humbly add that these cakes are shared with many in my neighbourhood .
Bake the cake for 20-25 minutes at 200 degree centigrade. The toothpick inserted inside the middle of the cake should come out clean.
Rest the cake for 5-10 minutes before cutting it as it may be very soft.
My husband Swami insisted I put some candied fruits in one of the cake hence you see some pieces on top with the fruits in it. You may sprinkle some icing sugar before serving the pieces and every bite of this cake will make you realize that living today was worth all the effort.
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