Semolina Mava Cake
A semolina-and-khoya cake with the bite of suji and the richness of mawa — soaked suji bakes into a tight, milky crumb. Eggless, kept moist by an egg-replacer slurry and finished with a sugary top.
Per serving
Ingredients
- 125 gMaida
- 80 gSemolina (suji)
- 40 gBread crumbs
- 150 gButter, soft
- 1 tspBaking powder
- 125 gKhoya, crumbled
- 100 mlMilk
- 80 gEgg replacer
- 120 gWater (for egg replacer)
- 1/2 tspCake gel
- 250 gSugar
- 1/4 tspSalt
Method
- 1
Soak the semolina in the milk for 15 minutes — this lets the suji swell and prevents grittiness in the bake.
- 2
Sieve together maida, baking powder, salt and bread crumbs.
- 3
Beat khoya, sugar and butter together until pale and fluffy.
- 4
Add the cake gel and beat for another minute. Set aside.
- 5
Whisk the egg replacer with the measured water until smooth and slightly thick.
- 6
Add the dry ingredients and the egg replacer slurry to the khoya butter mix alternately, starting and ending with dry. Fold in the soaked semolina.
- 7
Pour into a greased and lined 7-inch tin and bake in a preheated 170°C oven for 35 to 40 minutes until golden and set. Cool before slicing.