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.

  • Cook time:
  • Prep time:
  • Serves: 6 people
  • Yields: 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.

Recipe Reference

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.

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By Shibani on Apr 21, 2016

I have made these cakes many a times and just love it. Thanks for sharing it.

By Prashanti on Jan 28, 2016

Tried this recipe.perfect measure.and cupcakes turned out really well.

By Shibani on Jan 7, 2015

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

By Deepali on Aug 14, 2014

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

By massu on Nov 2, 2013

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

By Mrs Hema Nichani on Jun 29, 2013

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 :-)

By sanjay on Apr 18, 2013

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

By Shalini on Oct 31, 2011

Do you have 'cup' measurement for this?

By Shalini on Oct 31, 2011

Do you have 'cup' measurements for this?