How are you friends? Hope all is good-going at your ends.
Although I was not posting since few months, it doesn’t mean that I was not cooking too. But was indulged with some other priorities.
Yesterday baked this Mawa-cake… THE REAL PARSI DELICACY 😋😋.
It’s totally my recipe as this much experience of baking has given me the real expertise to calculate the ingredients and match the ratio of wet to wet ingredients and dry to dry. Remember as I mentioned.. eggs should be equal to fat and flour should be equal to sugar. That’s it ✌🏻.
Here’s the recipe with egg but for eggless it’s simple.. add 1/2 cup thick curd and 1/2 tsp baking soda including baking powder which is mentioned in the recipe.
100 gms salted butter at room temperature
150 gms mawa or milk solid
1+1/4 cup powdered sugar
15 strands of saffron
2 tsp warm water
1/4 cup milk or buttermilk
1+1/4 cup All purpose flour
1.5 tsp baking soda
1.5 tsp cardamom powder
3 tsp each of chopped pistachios and slivered almonds.
Soak saffron strands in water for an hour.
Sieve flour and baking powder and keep them aside.
Take a deep vessel if using hand mixer or stand mixer’s bowl if using stand mixer.
Add butter, mawa and powdered sugar into the bowl and gradually by increasing the speed, beat for 4 minutes until light and fluffy at high speed.
Add eggs at a time and mix only till combined.
Add milk or buttermilk, cardamom powder and saffron strands with water. Mix well.
Time to preheat oven at 180° c for 10 minutes.
Now add flour and baking powder in 3 batches into the mawa mix.
Mix at speed 2 only till combined.
Now by scraping the sides, fold the batter well. Remember too to run the spatula from the base of the vessel. Sometimes flour stick at the base.
Transfer the batter into greased mould .. and sprinkle the dry nuts. Tab the pan for 3/4 times to settle and extra bubbles to get released.
Place the pan at the middle rack of the oven.
Bake for an hour at 180°c. Will suggest to check after 40 minutes as temperatures and moulds differ the baking criteria in whole.
When the tester comes out clean from the middle, it’s done.
Take the pan out of the oven and let it cool completely at room temperature.
Enjoy it after a day and lil bit warm.