Mawa Cake

A buttery teacake infused with cardamom, the vanilla of India. We drizzle them with heavy cream after they come out of the oven and let it slowly seep into the cake.*

makes 10-12 cakes


170 g butter

280 g granulated sugar

170 g khoya**, grated

4 eggs, beaten (245 g, in shell)

1 tsp kewra water

110 g heavy cream

210 g AP flour 

55 g semolina

½ Tbsp cardamom 

½ Tbsp baking powder

¼ tsp salt

~¼ cup heavy cream


  1. Preheat oven to 350F and prepare muffin tins or small cake molds by spraying with grease.
  2. Mix the butter and sugar in a bowl of a stand mixer using the paddle until creamy. Add khoya to the butter mixture and continue to mix. Then add the eggs and mix.
  3. Add the kewra water and cream and mix just until fully incorporated.
  4. Combine the AP flour, semolina, cardamom, baking powder, and salt. Mix so that the batter is smooth & homogenous. 
  5. Using a ½ cup, scoop the batter into the cake molds.  Bake for 20 minutes (if using cake molds) and ~25 minutes if using muffin tins. Toothpick should come out clean or with a few crumbs.
  6. Once removed from oven, poke a few holes in the cakes with a toothpick and drizzle with heavy cream. Allow to cool for a few minutes before serving.


    *Don’t be intimidated by the use of grams. Scales are actually the easiest (& best) way to bake. You can buy yourself one for $15 bucks and watch a whole world of baking open up to you.

    **aka, evaporated milk solids. Difficult to buy here in the US, but check out this recipe using ghee, milk, & milk powder. 

    ideas / variations

    • Eat just as they are,or top with mint, fresh berries, or pistachios. 
    • Enjoy with your afternoon cup of chai.