MAWA CAKE WITHOUT AN OVEN
WHAT DO YO MEAN BY MAWA?
Khoya or Mawa is the foundation for a vast range of Indian delicacies. Khoya is dried, then evaporated milk solids created by boiling full-fat milk in a big, shallow iron skillet over a moderate flame for many hours. Just the milk solids remain after the water content has evaporated.
GENERAL INSTRUCTIONS ON HOW TO MAKE THIS MAWA CAKE WITHOUT EGG
This Mawa cake is a single container recipe, but if you follow these instructions, your cake would be done in no time.
1) The most crucial component in this without egg and oven mawa cake is Khoya or mawa, therefore ensure that you purchase the finest mawa you can find! If you have the ability, we recommend making your mawa at home because handmade is always superior!
2) This cake takes thirty-five to forty mins to cook on the stove. An induction may require less time. So keep a close check on your cake—this is very important.
3) You may cook a cake at 180°C in a convection microwave or an oven using a similar recipe. Cook for thirt-five minutes.
SETTING UP A PRESSURE COOKER MAWA CAKE PREPARED WITHOUT USING OVEN
Cooker cake baking doesn't have to be difficult! Mentioned below is how it's done:
1. Use a large adequate pressure cooker and make sure the container sits inside comfortably.
2. Add in two cups of salt and add support, an overturned bowl, or even a tall overturned plate.
3. Heat up for ten mins over a moderate flame with the lid on.
4. Once heated, put the container within. After that, cook it for half an hour on a moderate burner.
Ingredients
• One bowl or 200 grammes of powdered sugar
• Half bowl or 144 grammes of yoghurt
• Half bowl or 120 grammes of oil
• One-fourth teaspoon or 1 gramme of powdered cardamom
• 5 ml or one tablespoon of rose water
• Half bowl or 120ml of milk
• One and a half bowls or 180 grammes of maida
• One teaspoon or 4 grammes of baking powder
• A half teaspoon or 1.5 grammes of bicarbonate of soda
• Half bowl or 100 grammes of khoya / mawa
• One-fourth bowl or 35 grammes of cashews
• Decorate with dried rose petals
Instructions
• Prepare an 8-inch pan with baking paper and lubricate it.
• Mix the powdered sugar, yoghurt, cardamom powder, oil, rose water, and milk in a mixing bowl until smooth.
• Combine the maida, baking powder, and bicarbonate of soda in a mixing bowl.
• Shred the Mawa on a shredder.
• Whisk in the dry components gently until thoroughly incorporated and no significant flour pockets remain in the batter. At this point, don't stir constantly.
• Place the batter in the cake pan that has been prepared. Sprinkle cashews over the cake mix.
• Disconnect the whistle from the cooking pot. Put two bowls of salt in the cooker and an overturned stand within.
• Prepare the cooker upon a moderate flame for ten to fifteen mins with the cover securely in place.
• Put your baking tray inside the oven once it has been warmed, and bake for thirty to forty mins on a moderate burner.
• Instead, bake for thirty to thirty-five mins at 180 degrees in a preheated microwave.
• Decorate with dried rose petals after they've been cooked and cooled fully.
GENERAL INSTRUCTIONS ON HOW TO MAKE THIS MAWA CAKE WITHOUT EGG
This Mawa cake is a single container recipe, but if you follow these instructions, your cake would be done in no time.
1) The most crucial component in this without egg and oven mawa cake is Khoya or mawa, therefore ensure that you purchase the finest mawa you can find! If you have the ability, we recommend making your mawa at home because handmade is always superior!
2) This cake takes thirty-five to forty mins to cook on the stove. An induction may require less time. So keep a close check on your cake—this is very important.
3) You may cook a cake at 180°C in a convection microwave or an oven using a similar recipe. Cook for thirt-five minutes.
SETTING UP A PRESSURE COOKER MAWA CAKE PREPARED WITHOUT USING OVEN
Cooker cake baking doesn't have to be difficult! Mentioned below is how it's done:
1. Use a large adequate pressure cooker and make sure the container sits inside comfortably.
2. Add in two cups of salt and add support, an overturned bowl, or even a tall overturned plate.
3. Heat up for ten mins over a moderate flame with the lid on.
4. Once heated, put the container within. After that, cook it for half an hour on a moderate burner.
Ingredients
• One bowl or 200 grammes of powdered sugar
• Half bowl or 144 grammes of yoghurt
• Half bowl or 120 grammes of oil
• One-fourth teaspoon or 1 gramme of powdered cardamom
• 5 ml or one tablespoon of rose water
• Half bowl or 120ml of milk
• One and a half bowls or 180 grammes of maida
• One teaspoon or 4 grammes of baking powder
• A half teaspoon or 1.5 grammes of bicarbonate of soda
• Half bowl or 100 grammes of khoya / mawa
• One-fourth bowl or 35 grammes of cashews
• Decorate with dried rose petals
Instructions
• Prepare an 8-inch pan with baking paper and lubricate it.
• Mix the powdered sugar, yoghurt, cardamom powder, oil, rose water, and milk in a mixing bowl until smooth.
• Combine the maida, baking powder, and bicarbonate of soda in a mixing bowl.
• Shred the Mawa on a shredder.
• Whisk in the dry components gently until thoroughly incorporated and no significant flour pockets remain in the batter. At this point, don't stir constantly.
• Place the batter in the cake pan that has been prepared. Sprinkle cashews over the cake mix.
• Disconnect the whistle from the cooking pot. Put two bowls of salt in the cooker and an overturned stand within.
• Prepare the cooker upon a moderate flame for ten to fifteen mins with the cover securely in place.
• Put your baking tray inside the oven once it has been warmed, and bake for thirty to forty mins on a moderate burner.
• Instead, bake for thirty to thirty-five mins at 180 degrees in a preheated microwave.
• Decorate with dried rose petals after they've been cooked and cooled fully.
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