Parsi Mawa Cake Recipe (Tea Time Cake Flavored with Cardamom & Pistachios)
Parsi Mawa Cake Recipe is a classic tea time delicacy made famous by Irani or Parsi bakeries. It is flavored with cardamom and topped with pistachios and almond flakes. This tea time cake is moist and very light, but gets an intense, caramalised flavour from the Mawa or Khoya, which is reduced/evaporated milk. I cant forget the first time I had it at a Parsi Bakery in Pune, and remember distinctly how the cake tasted so Indian. I guess it was because of the use of cardamom in it - a spice that is so common to our traditional Indian sweet dishes. Every time I visited Pune thereafter, I would make time to go have my share of this Mawa Cake. Serve it at a tea party along with crunchy Pan Fried Onion Pakoras, Non-Fried Corn & Cheese Bites and Masala Chai. You can even pack this in your kid’s snack box, for a weekday treat.
Some other popular and easy to make tea time cake recipes are
- 1-1/4 cups All Purpose Flour (Maida)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Cardamom Powder (Elaichi)
- 1 pinch Salt
- 100 grams Khoya (Mawa)
- 6 tablespoons Butter (unsalted) , at room temperature
- 1 cup Sugar
- 2 Whole Eggs , at room temperature
- 6 tablespoons Milk
- Slivered Almonds (Badam) , to taste
- Pistachios , chopped, to taste
How to make Parsi Mawa Cake Recipe (Tea Time Cake Flavored with Cardamom & Pistachios)
To begin making the Parsi mama cake, first and foremost, set the oven to preheat at 180 degrees C. Then, grease and adequately dust a 7" pan and set it aside for later use.
Next, sieve together the all purpose flour, baking powder, salt, cardamom powder into a bowl and set aside.
In another mixing bowl, using a electric hand blender, whisk together crumbled mawa, butter and sugar for 4 to 5 minutes till the mixture is creamy, pale, light and fluffy.
To this mixture, add one egg at a time and whisk till well combined and smooth.
The next step is to add 1/3rd of the flour mixture and 1/3rd of the milk, alternatively and mix well between additions.
Repeat with remaining flour and milk until you get a smooth, pourable mixture.
Pour the batter into the prepared pan and even out the top. Sprinkle the almond and pistachio flakes around the surface. You can also sprinkle some additional cardamom powder for added flavour.
Place the tin in the preheated oven to bake for an hour or till a skewer inserted in the center of the cake comes out clean.
I am a Designer and an Artist by profession. Cooking, baking, photography and styling is an extension of my creative self, another medium of expression. Cooking and Plating was no different from painting for me. Playing with colours on plate, using different textures, composition in photography was all that I had learnt as a student, which I am showcasing using food as a medium. I love everyday cooking and how it can be made exciting. Kitchen is not only about food. I not only respect the food but also the waste we generate while cooking. I am a firm believer of composting and I make sure my kitchen generates as less waste as possible.