Eggless Mawa (Khoya) Cake

By Deepa on Oct 28, 2011

As a child I would wait for Saturdays when my mom used to get those lovely, warm mawa cakes. Those golden cakes used to have a lovely crust and a soft inside with a lot of goodness in them. They used to be made with eggs. I have tried to recreate an eggless version of those cakes.


the main source of this recipe is the memory of that taste which can only come with ample use of mawa in it. the core ingredients of this recipe were used in varying proportions till the desired results were arrived at. this is my earnest effort to share my childhood memories.

Basic Information
Prep Time: Under 30 min
Cook Time: Under 30 min
Serves: 6 people
Yield: 12 cup cakes
  • 200 grams plain flour (maida)
  • 130 grams butter
  • 150 grams castor sugar
  • 150 grams mawa (khoya)
  • 2 tablespoons yogurt (dahi)
  • 1 teaspoon baking powder
  • 1/2 teaspoon soda bi-carb
  • 1 tablespoon cashew nut powder
  • 150 mls milk
  • a few drops of rose essence

Preheat the oven to 180 deg. C. Line the muffin mould with paper cups. Sieve the flour, baking powder and soda bi-carb together. Mix the cashew nut powder in it and keep aside.


In another bowl cream the butter and add sugar to it, one tablespoon at a time while beating coutinuously. Once all the sugar is used up add the mawa, beat a little and then add the yogurt and beat further till the mixture is even.


Fold half of the flour mixture and half of the milk into the butter mixture. Take care to fold gently and not to beat vigorously. Repeat with the remaining flour mixture and milk till the batter is of a smooth, shiny and even consistency.


Fill in 3/4th of each of the 12 paper cups with the batter and baked in the preheated oven at 180 deg. C for 25 minutes till nice and golden in colour.


Decorate each cup cake with silver foil (varak) and pistachio slivers for a festive look (optional). Have the cakes when they are warm.

This recipe was contributed by a ChefInYou member.
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7 Responses to “Eggless Mawa (Khoya) Cake”
  1. Shibani

    Hi I made this cake and it turned out to be really good. Thanks for sharing with us.

  2. Deepali

    I tried this recepie cake taste was good bit it risen and by the time cake was done it just sunk in the middle. I tried twice and happened same thing. Pls tell me the solution. I use conviction microwave oven

  3. massu

    :) Hi..i tried it today..n this mawa cupcakes wer a hit..loved tasted just like the bakery bought….
    yaaayy m soo happpy :-D

  4. Mrs Hema Nichani

    Hi this is Hema Nichani from Chennai. I made these cupcakes and they were a real hit. I used cardamom powder in place of rose essence- rest of the ingredients and proportion as it is.
    However since I am a vegetarian I would like to learn how to make doughnuts (Donuts) egg less though. Could you please help me with the same?

    Thanks & Regards
    Hema :-)

  5. sanjay

    yum :-P was searching for nankatai recipe on google landed on this; tried the recipe good job Deepa;

  6. Shalini

    Do you have ‘cup’ measurement for this?

  7. Shalini

    Do you have ‘cup’ measurements for this?

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