2 cups all-purpose flour
1 cup tightly packed crumbled mawa (khoya or evaporated milk solids) I used a pack that said 200 grams.
1 cup whole milk
3 tablespoon cream - medium-fat
1 teaspoon baking powder
½ teaspoon baking soda
140 to 150 grams unsalted white butter or unsalted yellow butter - at room temperature
1 cup finely powdered sugar
1 teaspoon cardamom powder or 8 to 10 green cardamoms crushed finely in a mortar-pestle
- Grease a 7 to 8 inches round / square pan with butter. Dust some flour on it. Shake and tap the pan so that the flour spreads evenly.
- You can also line the cake pan with butter paper or parchment paper.
- Preheat oven to 180 degrees celsius.
- Grease some butter on the butter paper or parchment paper. I use aluminium foil to line my baking trays and cake tins as it doesn't stick to the cake.
- Crumble or grate the mawa and keep aside. (if your mawa is from the refrigerator, keep it out to bring it to the room temperature so that it crumbles into tiny granules)
- Take butter and sugar in a bowl or pan. Cream them till light and fluffy. You can use a stand mixer, food processor or an electric beater to cream the butter and sugar.
- Add the crumbled mawa and mix very well.
- Then add the flour sieved with baking soda and baking powder directly into the cake mixture.
- Sprinkle the cardamom powder. pour the milk and cream. Fold everything till the flour, milk and cream are incorporated well in the cake batter.
- Pour the cake batter in the prepared cake pan.
- Place the pan in the preheated oven at 180 degrees Celcius and bake for 45 minutes to 1 hour, till the top is browned and a toothpick inserted in the cake comes out clean.
- If baking cupcakes, then just bake for 20 to 25 minutes or till the tops are browned.
- Allow the cake to cool before you topple it onto a plate or a tray.
- Serve with Masala Tea.