Parsi Bombay (Mawa) Cake
The legendary Parsi bakery favourite — a dense, milky cake made with mawa, cashew meal and condensed milk, kissed with mava essence and topped with whole cashews. Tastes like a slice of festival.
Per serving
Ingredients
- 200 gCondensed milk (milkmaid)
- 125 gMaida
- 1 tspBaking powder
- 1/2 tspBaking soda
- 60 gButter, soft
- 100 gMawa (khoya), crumbled
- 20 gCashew meal
- 90 mlMilk
- 1 tspMava essence
- 15-20Whole cashews, for topping
Method
- 1
Beat the condensed milk, mawa and butter together until smooth and creamy — about 2 minutes.
- 2
Add half of the milk and the mava essence and whisk to combine.
- 3
Sieve together maida, baking powder, baking soda and cashew meal. Add half of the dry mix to the wet and fold gently.
- 4
Pour in the remaining milk, then fold in the remaining dry ingredients just until no streaks remain.
- 5
Pour into a greased and lined 7-inch tin. Press whole cashews evenly on top.
- 6
Bake in a preheated 170°C oven for 35 to 40 minutes until golden and a skewer comes out clean. Cool fully before slicing — mawa cakes firm up as they cool.