Baking HomeCooked Tea-time Traditional

Fresh Mawa Cake – An Ode to B. Merwans

March 6, 2014

When I first came to Mumbai, one of the first few eateries I was taken to visit was B. Merwans at Grant Road. I still remember the taste of their mawa cake and the icecream soda I’d had. Sadly, the place is closing down and its loyal patrons have been rushing to savour the last bits of their beautiful cakes. Turns out it was more of a marketing gimmick than anything else. B Merwan’s is still open people!

Unfortunately, I have never been a fan of mawa cake since it is too milky-sweet (if you know what I mean) for my taste. So, despite the number of cakes that I have baked since then, this particular variety was certainly not on my bucket list. Until my boss at office expressed her desire to have the home-baked version.

Now, given that I have baked cakes (see here and here) for my office people time and again, a lot was expected of me, and I had to deliver. So after scouring around the internet for an easy, understandable recipe, I came across this one. All I needed was some mawa. So I picked up some mawa from a nearby dairy (because it is impossible to make mawa on a weekday; I do not have 2 hours! You should totally make your own. It’s so easy. Check how to, here) and proceeded to bake the cake at midnight yesterday! I love midnight baking – don’t you?

Print Recipe
Fresh Mawa Cake
An ode to the Parsee Mawa cakes of Bombay...
Course tea
Cuisine parsi
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 3/4 cup mawa (made from around 1 litre of milk)
  • 1/2 cup butter soft (preferably unsalted)
  • 1.25 cups sugar
  • 3 large eggs
  • 2 cups cake flour (in a one-cup measure add two tbsp cornflour and top with maida or APF)
  • 1 tsp baking powder
  • 5 - 6 pods cardamom (grind the tiny seeds inside into a fine powder)
  • 1/2 cup milk
  • salt to tast (omit if using salted butter)
Course tea
Cuisine parsi
Prep Time 20 minutes
Cook Time 60 minutes
Servings
people
Ingredients
  • 3/4 cup mawa (made from around 1 litre of milk)
  • 1/2 cup butter soft (preferably unsalted)
  • 1.25 cups sugar
  • 3 large eggs
  • 2 cups cake flour (in a one-cup measure add two tbsp cornflour and top with maida or APF)
  • 1 tsp baking powder
  • 5 - 6 pods cardamom (grind the tiny seeds inside into a fine powder)
  • 1/2 cup milk
  • salt to tast (omit if using salted butter)
Instructions
  1. Preheat the oven to 180 C.
  2. Sift together the flours, baking powder and cardamom powder (and salt if using).
  3. In a bowl, beat the butter, mawa and sugar well till creamy and fluffy.
  4. Then, add the eggs, one by one till well incorporated.
  5. Now, add the milk and beat well.
  6. Finally, add the sifted flour mixture and stir to just incorporate.
  7. Pour the batter into a lined tin and bake for an hour till a knife comes out clean.
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5 Comments

  • Reply mrkk08 March 16, 2014 at 14:38

    We now know the go-to girl to after the legendary Merwans 🙂

  • Reply Anonymous March 4, 2016 at 08:22

    Hi Shanti…I think you have forgotten to mention the number of eggs to be added in the recipe. Moreover whats the logic of adding cornflour ?

  • Reply Shanti March 21, 2016 at 06:42

    Hi, thanks for your comment and pointing out that I missed out on the eggs. Well cake flour is used in certain cakes when you have a high content of sugar or fat. The cornflour reduces the effect of gluten on the mixture and makes it more acidic, hence helping tenderise the mix. Hope that answers your questions.

  • Reply Mel September 6, 2018 at 11:03

    Hi Shanti
    How does one make Mawa. Khoya/Mawa is not available in my city..

    • Reply riotofflavours October 4, 2018 at 22:53

      Thanks for the comment Mel, Mawa can be made by reducing milk on a low heat till all the liquid evaporates, leaving behind the solids.

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