Having a tea party? It’s time for Mawa cake

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It may be a little past Navroze but there’s no reason to suggest that celebrations can’t last beyond a festival. The Mawa cake is a typically Parsi teatime treat; a defining dish of the quintessential Irani cafes. Traditionally, the charming Irani cafes are best known for their baked goods and breakfast and, of course, the all-too-famous sweet Irani chai. This easy Mawa cake recipe comes from the kitchens of Rahul Chahar, executive pastry chef at the Vivanta New Delhi, Dwarka.

Butter 500 gm

Sugar 600 gm

Egg yolk 215 gm

Cardamom powder 5 gm

Flour 450 gm

Almond powder 250 gm

Salt 1 gm

Vanilla essence 10 ml

Mawa (Khoya) 250 gm

Heavy cream 215 gm

Yoghurt 215 gm

Baking soda 5 gm

Baking powder 5 gm

Gulkand 100 gm

Rabri 50 gm

Dry rose petals 20 gm

Mix flour, baking powder, soda, soft butter, castor sugar on slow speed (in a mixer/ grinder). Gradually add the cream and curd and mix for another 2-3 minutes on slow speed. Then add the yolks and fold in gently. Finally, add the mawa, fill in the baking mould and bake at 170 degrees C for 25-30 minutes. For the final flourish, cover with rabri and garnish with seasonal fruits. Serve warm.

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