I generally use toned milk at home. But yesterday doodh (milk) wala dropped two packets of Full cream milk. I kept the milk for boiling and absolutely forgot about it. And after almost an hour, the milk turned half 😀 so just kept it for some more time and made khoya out of it. Now the question was what to make out of it. Being a baker, the first thing that came into my mind is Mawa cake Have heard a lot of good reviews about mava cakes but frankly, I have never ever tasted it. So had no clue about the taste but still thought of giving it a try. Did some quick google search and noted a few points. Cardamoms and dry mava were used in almost all the recipes. But I dint have dry mawa. Still gave it a try and the result is a super soft, moist and delicious cake 💗 A super successful experiment.. 💃💃💃
1 cup Maida/APF
1/2 cup sugar
3/4 cup fresh khoya/mawa
3 tbsp oil
1/2 tsp cardamom powder
1 tsp Baking powder
1/2 tsp Baking soda
Approx 1/2 cup milk
Powder the sugar. Keep aside. In a bowl, take mawa. Beat it using a whisked wire or electric beater. Add sugar, beat again for a minute. Add oil and cardamom powder, mix. Start adding sifted maida, baking soda and powder. Mix everything properly with light hands. Add milk if the batter is very thick ( we want a thick yet flowing consistency). Bake for 35 minutes in a preheated oven at 180 degree.
* You may need to add more sugar if you like it sweet.
* Quantity of milk may vary depends on the mawa. I used fresh mawa which was not dry at all.
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