Irani / Parsi Mawa Cake Recipe
Ringing in to the new year and stepping into a new decade with this beautiful and delicious Irani / Parsi Mawa Cake, the most delectable cake I have ever come acrossed, after my all time favourites, the chocolate cakes.
A beautiful amalgamation of Indian sweet flavours, the richness of Mawa or milk solids, the regale of saffron, the exceptional and unparalleled scent of cardamoms and delightful way of bringing them together and baking them into a beautiful and flavorful Mawa cakes, an innovation by the Parsi community of India, who always remained the champions of pioneer in many fields.
These Irani Mawa cakes attests that very fact and till to date one of the most sought after confection in Irani cafes of Mumbai, very much like their keema Pav.
No one can say anything much about the birth of these Mawa cakes , it may be just result of endless tweaking and twiddling of old fashioned sponge cakes or could be an upgradation of Kumas , an ancient Irani wheat semolina cakes but one thing is for sure that these Parsi Mawa cakes had been successfully created a niche in the heart of every Mumbaikars, who loves to relish them with their evening cuppa, rejuvenating themselves from the days dulled spirit.
Replicating such complex flavours in your own kitchen takes time, precision has its own set of rules and a journey that will teach you many good things about life.
Such is the magical charm of trying out new things in life.
The later half of the bygone year had seen me struggling so much through rough and choppy waters, I was sick of being sick, every now and then, and to some extent that negativity had spread it’s shoots through my life, my family and had clouded my mind with negative energies.
In the midst of joy and festive season that brings cheers to every sullen face on earth, I however remained caution with the tides of events as it unfolds. So I took a break from food blogging.
Deviating from food blogging to different arena was never a proposition but I had to take some plunge into this owing to many rhymes and reasons that life had thrown upon me. And had started my online saree boutique “Anushree’s Boutique”, for the love of handloom sarees. More details can be found here.
From “why is that happening to me” to “what is this teaching me” is itself a big step for me. Rather than getting surrounded with so much negativity in life and learning how to engage those negative thoughts in positive ways, is something that I had learnt to deal with.
So, this year embarking upon my new journey with lots of hopes, promises and lots and lots of positive energies, and hoping to mould myself into new being.
Before baking this beauty, here are few pointers
1. Mawa cake needs mawa, that is milk solids and substitution does not work here. You can use store bought ones, that comes unsweetened or you can make it at home by evaporating full cream milk till it solidifies.
2. Bake mawa cake in a high sided baking pan which has at least 21/2 inch height. I have used a 7 inch round and 3 inch high cake tin bought many years back from Target and still works best when I need to bake fruit cakes.
3. Cardamom is indispensable here, so as cashews. But you can always make it little fancier by adding sliced pistachios, dried rose buds and saffron (use a good quality one). Do not use vanilla or any other essence. However if you wish you can use screw pine water / keora essence as it is known in India.
4. Mawa cake is very rich and high on calorie, not like your everyday tea time cakes. And so extravagant that these are just fit for your small gatherings or parties.
5. Serve mawa cake as it is. They do not need to be dressed up with cream, syrups or ganache.
Irani / Parsi Mawa Cake - a favouirte tea time cake
- 1 1/4 cup All Purpose Flour
- 2 Eggs
- 120 gm Mawa / Milk Solids
- 90 gm Butter
- 1 cup Sugar, finely powdered
- 6 tbsp Milk or as required
- 1 1/2 tsp Baking Powder
- 1/2 tsp Green Cardamom Powder
- 1 pinch Salt
- 1/4 cup Slivered Pistachios
- 1/4 cup Cashews cut into halves
- 1/4 cup Dried Rose buds (optional)
- 1 pinch Saffron
Pre heat oven to 180 temperature. Bring butter and eggs to room temperature.
Flour and dust a 7 inch round cake tin. Stick a butter paper at the base. This will ensure easy release of the cake.
Sieve flour, baking powder, salt and cardamom powder together.
In a separate bowl, cream together butter, mawa and sugar using a hand blender, till light, creamy, fluffy and pale.
To this, add eggs, one at a time. Blend well after each addition till smooth. Do not over blend.
Add saffron, keora or rose esence if using at this stage.
To this egg-butter mixture, add 1/3 rd of flour mixure, followed by 2 tbsp milk and mix it well with spatula till smooth.
Repeat this step till all the flour and milk is used up. Batter will be slightly runny.
Pour this batter onto the prepared pan. Arrange cashews all over the cake and bake for 50 min or till done. When skewer inserted inside the middle part of the cake, it should comes out clean.
Sprinkle slivered pistachios, rose buds over the cake for fancy look.
Happy New Year 2020