Eggless No-Oven Mawa Cake
 
 
Ingredients
  • 1 cup (200gms) sugar
  • ½ cup (144gms) yogurt
  • ½ cup (120gms) oil
  • ¼ tsp (1gms) cardamom powder
  • 1 tbsp (5ml) rose water
  • ½ cup (120ml) milk
  • 1+1/2 cup (180gms) maida
  • 1 tsp (4gms) baking powder
  • ½ tsp (1.5gms) baking soda
  • ½ cup mawa / khoya (100gms)
  • ¼ cup (35gms) cashews
  • Dried rose petals for garnish
Instructions
  1. Grease an 8" pan and line it with parchment paper.
  2. In a bowl, whisk together sugar, yogurt, oil, cardamom powder, rose water and milk until well combined.
  3. Add in maida, baking powder and baking soda.
  4. Using a grater, grate in the Mawa.
  5. Gently fold in the dry ingredients and mix until everything is well combined and there are no large flour pockets in the batter. Do not over mix at this stage.
  6. Transfer the batter to the prepared cake pan. Arrange cashews on top of the cake batter.
  7. Take the pressure cooker and remove the whistle. Pour in 2 cups of salt and place an inverted stand inside the cooker.
  8. Secure the lid firmly on the cooker and preheat the cooker over medium heat for 10-15 minutes.
  9. Once preheated, place your baking tin inside and allow to bake at medium flame for 30-40 minutes.
  10. Alternatively, you can bake in preheated oven at 180 degrees for 30-35 minutes.
  11. Once baked and cooled completely, garnish with dried rose petals.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-no-oven-mawa-cake/