Khoya cake

Name: Khoya cake
Cuisine: British
Ingredients: 1 cup all-purpose flour; 1/2 cup khoya/mawa, room temperature, grated; 1/2 cup sweetened condensed milk; 1/4 cup butter; 3 tbsp. powdered sugar; 1 tsp. baking powder; 1/2 tsp. baking soda; 1/3 cup milk; 1/8 tsp. salt; 1 tsp. kewra essence; 1/2 cup nuts, sliced (pistachio, almonds)

Sarvat Hanif @sarvathanif

Canada

Khoya cake, also known as mawa cake, is a delightful Indian dessert made primarily with khoya (mawa), which are evaporated milk solids. This cake is known for its rich flavor and is often enjoyed with tea or coffee.

It is buttery, not overly sweet and really moist. The cake batter is mixed with mawa (milk solids), scented with kewra water and studded with pistachios and almonds.
This cake is good as it is, you don't need to cover it in frosting. You can turn this recipe into individual cupcakes or a loaf cake. Since the cake is quite dense and super rich, a small slice will satisfy you.

I did not use egg in this cake like I did way back with the cupcakes. Now I feel that I SHOULD HAVE used at least one egg to provide the richness to the crumb which cannot be replicated using other ingredients. Besides, khoya cake is decadent and dense and eggs add structure to the cake. However, this is a amazing cake recipe perfect for festivals, holidays and beyond.

Sarvat Hanif @sarvathanif

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Ingredients

1 cupall-purpose flour
1/2 cupkhoya/mawa, room temperature, grated
1/2 cupsweetened condensed milk
1/4 cupbutter
3 tbsp.powdered sugar
1 tsp.baking powder
1/2 tsp.baking soda
1/3 cupmilk
1/8 tsp.salt
1 tsp.kewra essence
1/2 cupnuts, sliced (pistachio, almonds)

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Steps

1

Brush a round cake tin with butter/oil. Line with parchment paper and brush the paper with butter/oil again. Set aside.
2

Preheat oven to 350F.
3

Sieve together the dry ingredients and set aside.
4

In a mixing bowl add butter and powdered sugar. Whisk till fluffy and light in colour.
5

Add the condensed milk and kewra and whisk again till light in texture.
6

Add khoya and mix with a spatula. Do not over mix.
7

Add the dry ingredients, alternating with milk, in 2-3 parts. You may need to use additional 3 tablespoon milk. I did not use it.
8

Transfer the batter to the prepared tin, level it out, brush the top with milk and top it with nuts.
9

Bake for 30-35 minutes. Do the skewer test. Cake should be golden brown on top.
10

Remove and cool in tin for 5 minutes, then cool on wire rack to cool completely.
Slice and serve.