Motichoor Mava Cake
A rich and festive cake infused with the flavors of mawa, cardamom, and motichoor ladoos. Soft, aromatic, and perfect for celebrations or as a royal tea-time treat
Recipe – Motichoor Mava Cake
Ingredients
- 210 grams Refined Flour
- 1⁄2 tsp + 1⁄4 tsp Baking Powder
- 1⁄4 tsp + 1⁄8 tsp Baking Soda
- 1⁄2 tsp Cardamom Powder
- 90 grams Yogurt
- 90 ml Oil
- 150 grams Castor Sugar
- 120 ml Milk
- 120 grams Mawa (Khoya)
Instructions
- In a large mixing bowl, combine yogurt, sugar, and oil. Mix well.
- Sift in the dry ingredients: flour, baking powder, baking soda, and cardamom powder. Mix until just combined.
- Gradually add milk, mixing simultaneously.
- Crumble the mawa and add to the batter. Mix well.
- Crush 3 motichoor ladoos and fold into the batter.
- Transfer the batter to a piping bag.
- Pipe into lined molds.
- Top with chopped pistachios and crushed motichoor ladoos.
- Bake at 160°C (320°F) for 30 minutes or until a skewer inserted comes out clean.
- Allow to cool completely before demolding.
- Garnish with additional chopped pistachios.
Tips
- Use high-quality mawa for best flavor.
- Adjust baking time according to mold size.
- Don’t overmix the batter.
- Motichoor ladoos can be adjusted to desired taste.
