Mawa Cake
Global • Vegetarian
How to Make Mawa Cake (Traditional & Healthy Version)
Mawa Cake is a classic Indian snack, cherished for its rich, moist texture and aromatic flavors. Originating from the bustling Irani cafés of Mumbai, this cake is made using mawa (khoya), a concentrated milk solid that imparts a distinct richness. The subtle notes of cardamom and nutmeg blend beautifully with the gentle sweetness, making it a favorite teatime treat across Maharashtra and Gujarat. As festivals like Diwali and Holi approach, Mawa Cake becomes a popular homemade delight, symbolizing prosperity and celebration. This healthy version of Mawa Cake uses whole wheat atta instead of refined maida, and swaps refined sugar for jaggery, aligning with modern health standards while retaining its authentic taste. Enjoyed by both kids and adults, it’s a vegetarian snack that’s perfect for breakfast or lunch, offering a balanced combination of energy and flavor. The inclusion of nuts like badam and pista adds crunch, while the cake’s milky aroma is sure to evoke nostalgia for many Indian homes.
Ingredients(for 1 medium slice (approx. 80g))
- 3/4 cup Whole Wheat Atta (for healthy base)
- 1/2 cup Mawa (Khoya) (fresh, grated)
- 1/3 cup Jaggery Powder (gud, for natural sweetness)
- 1/4 cup Milk (toned or low-fat)
- 2 tbsp Ghee (for richness, can substitute with oil)
- 1/2 tsp Baking Powder
- 1/2 tsp Cardamom Powder (elaichi)
- 1/8 tsp Nutmeg Powder (jaiphal)
- 1 tbsp Chopped Almonds (badam, for garnish) - optional
- 1 tbsp Chopped Pistachios (pista, for garnish) - optional
Instructions
- 1
Preheat your oven to 180°C. Grease a small cake tin with ghee and line with parchment paper.
5 minutes
Use a pressure cooker or kadhai with salt for baking if oven is unavailable.
- 2
In a mixing bowl, combine grated mawa and jaggery powder. Whisk until smooth and creamy.
3 minutes
Ensure mawa is at room temperature for easier blending.
- 3
Add ghee and mix well. Incorporate milk gradually, whisking to form a smooth batter.
2 minutes
Add milk slowly to avoid lumps and adjust consistency.
- 4
Sift atta, baking powder, cardamom, and nutmeg powder together. Fold dry ingredients into the wet mixture gently.
3 minutes
Do not overmix; gentle folding ensures a soft crumb.
Why This Dish is Healthy
Switching to whole wheat atta and jaggery makes this Mawa Cake a healthier snack option. Whole grains support digestive health and help regulate blood sugar levels, while jaggery adds essential minerals. By reducing refined ingredients and including nuts, this cake fits easily into a balanced Indian vegetarian diet and is a delicious way to enjoy festive flavors guilt-free.
This healthy Mawa Cake recipe is rich in protein and calcium from mawa and milk, and offers dietary fiber thanks to whole wheat atta. Jaggery provides iron and minerals, making it a better alternative to refined sugar. Almonds and pistachios add healthy fats, vitamin E, and magnesium. The use of minimal ghee keeps saturated fat low, while the absence of artificial additives makes this snack wholesome and nourishing for all ages.
Pro Tips
- 💡Tip 1: Use fresh, homemade mawa for the richest flavor.
- 💡Tip 2: Sift dry ingredients for a lighter crumb and better rise.
- 💡Tip 3: Garnish with nuts just before baking for a crunchy top.
Storage & Serving
Store Mawa Cake in an airtight container at room temperature for up to 2 days. Refrigerate for longer freshness—up to 5 days. Warm slightly before serving to revive its soft texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
