Welcome to Foodgasm. (Video No. 01)

PARSI MAWA CAKE RECIPE:

Ingredients:

1. Salted Butter (at room temperature)- 100 Gms.
2. Powdered Sugar- 200 Gms.
3. Mawa/Khoya (Unsweetened)- 100 Gms.
4. Eggs (at room temperature)- 2 Nos.
5. All Purpose Flour/ Maida- 1 ¼ Cups or 165 Gms.
6. Cardamom /Elaichi Powder- ½ Tsp
7. Baking Powder- 1 Tsp
8. Milk- ¾ Cup
9. Saffron- 10 Strands
10. Chopped Nuts (Almond, Pistachio Etc)- 5 Tbsp

Steps:

1. Prepare oven at 180º C. Grease an 8 inch pan and line with parchment paper.

2. Saffron Milk: Prepare Saffron Milk by soaking saffron strands in lukewarm milk for 30 mins.

3. Dry Ingredients: Whisk together All Purpose Flour, Cardamom /Elaichi Powder and Baking Powder in a bowl and set aside. (In case you are using unsalted butter, add ½ Tsp Salt along with other dry ingredients).

4. In a bowl, beat together butter and sugar till butter turns pale and the mixture looks fluffy (approx. 5-6 minutes). Begin by using the mixer at low speed and gradually increase the speed to high. Scrape down the sides with a rubber spatula as needed. Now add mawa and beat till it is blended completely.

5. Add egg to the mix (one at a time) and beat till the egg is incorporated well. (approx. 20 Seconds). You may replace eggs with curd by using ¼ Cup of curd for each egg.

6. With the mixer on low speed, beat in the dry ingredients and saffron milk in the butter-sugar mix by alternatively adding the dry ingredients (three batches) and saffron milk(two batches), starting and ending with the dry ingredients. Beat just until smooth and do not over beat.

7. Pour the batter in prepared pan. Bake until the cake is golden on the top and a toothpick inserted into the middle comes out clean (approx. 35-40 minutes). Transfer the cake to cooling rack and let cool for 10 minutes, then run a knife around edges of the pan and turn the cake out on the cooling rack to cool completely. Remove parchment paper and enjoy with a cup of hot tea/coffee.

Notes:

1. In case cardamom powder is not available, simply roast 5 pods of cardamom in a pan on slow flame, cool down completely and grind finely in a mortar-pestle.
2. Prepare your own mawa by boiling ½ litre full fat milk in a thick bottom pan. Simmer the milk at low flame and keep stirring continuously. Scrape the sides as needed. Reduce the milk till it becomes thick and solid. Turn off the flame and bring it to room temperature before using in this recipe.

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