Mawa Cake is one amongst the popular Indian Tea cake recipes, an absolute delight and must-have on the menu of every Irani/Parsi cafe/bakery. Richly flavoured with cardamom, prepared with butter and milk solids and garnished with nuts, this cake is one of the perfect accompaniment with steaming cup of Tea

Traditionally this cake is made with eggs, I am presenting the eggless version of this cake. The history of the cake is clouded though I know for fact that this originated from Parsi Kitchens in Mumbai and soon became part of every Parsi/Irani cafe. The beautiful part of this dish is that it can be made in any deep bottom vessel or oven so even if you do not have oven, you can still relish on this delicacy. I will be sharing the traditional recipe made with eggs shortly

If you have readymade mawa/khoya then you can start preparing the cake immediately. I prefer preparing fresh mawa or making it overnight as it renders delightful freshness in taste. The cardamom powder can be adjusted to your taste. You can even add lesser Mawa to this cake if you prefer lesser dense cake, but do not reduce the quantity less than 60g for this recipe

Growing up in Mumbai , I have often come across this tea cake and was talking about it other day when my son requested me to prepare it. Since majority of the folks , I meet ask for without egg cakes so I decided to prepare this original dish with slight modification to substitute eggs and the result is still great.

Mawa is originally prepared by cooking full fat milk over low heat until it solidifies which is more than hour long process while the recipe below is for instant mawa preparation

*Always add mawa towards the end while preparing the cake batter and it should be crumbled before adding it

**If you already have readymade mawa/khoya at home then you can skip the first 3 ingredients required to prepare mawa

***This cake can be prepared in deep bottom vessel or pressure cooker. Preheat the vessel for 10 minutes over medium heat and then bake for 35-45 minutes over low heat

Do watch the video for better clarity in preparation and share your experience once you prepare the cake

Preparation time: 20 mins Baking time: 45 mins Total time: 65 mins

Servings: 6-7


  • 1 tbsp butter
  • 1/4 cup milk
  • 1/2 cup milk powder
  • 110 g soft unsalted butter
  • 1 cup  Confectioners/ powdered sugar
  • 1.5 cups plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup unsour yogurt
  • 3/4 cup milk
  • 1/8 teaspoon salt
  • 1/4 -3/4 teaspoon cardamom powder
  • 3-4 tbsp chopped nuts (cashew, almonds, pistachios walnuts etc)

Steps to prepare

  • Heat 1 tbsp butter in non stick pan or deep bottom vessel.
  • Add milk and milk powder, mix well. There should be no lumps
  • Stir constantly over low heat until mixture starts to solidify. It should leave sides of the pan completely. Allow the mixture to cool completely. Crumble mawa and keep it aside
  • Preheat oven to 170 deg cel and line 7 inch cake tin
  • Sieve flour , baking powder, salt and baking soda. Keep this aside
  • Blend butter and sugar until light and fluffy
  • Add yogurt and blend well
  • Add cardamom powder
  • Gradually add dry ingredients and milk, blend until well combined
  • Now add the prepared mawa to cake batter.
  • Pour the batter into prepared cake tin and level evenly. Tap the cake tin on the counter several times
  • Garnish the top with chopped nuts. Gently press them so that nuts do not come off while slicing the cake
  • Bake for 40-50 minutes until toothpick inserted into centre comes out clean
  • Allow the cake to cool for 20 minutes. Demould and cool completely
  • Slice and serve the delicious mawa cake. Store leftovers in air tight container and refrigerate . Consume within 5 days
Parsi Mawa Cake
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

5 replies on “Parsi Mawa Cake – Eggless

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