Mawa pistachios cake recipe/ Eggless mawa cake recipe/ Eggless pistachios cake recipe

Learn how to make eggless mawa cake, a classic tea cake recipe. Mawa Pistachios Cake is an eggless delicious cake with goodness of mawa/khoya, pistachios and flavoured with safron. It is prepared with 50-50% of whole wheat flour and all purpose flour.

The cake is moist, soft and spongy with amazing texture and taste from the mawa. It also has a beautiful flavour and colour added from pistachios and safron. Mawa, also called as khoya is a dairy product which is widely used in Indian cooking. It is prepared by evaporating the milk and reducing it to its solid form. Milk cake also known as Kalakand is a traditional Indian cake made by evapating the milk.

This mawa pistachios cake has an Indian flavour. It is an irresistible light, fluffy and scrumptious tea cake with nutty aroma and a bit crunchy from the nuts and pistachios giving a lovely bite to this soft, moist and fluffy cake. Mawa cake and Ghee cake are indian flavored cakes with beautiful aroma, taste and textures.

WHOLE WHEAT CAKE RECIPES YOU’LL LOVE

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Moist Orange Cake
Double Chocolate Coffee Cake
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Chocolate Wine Fruit Cake
Chocolate Ganache Cake
Christmas Fruit Cake
Banana Oats Loaf Cake
Muesli Banana Cake

MORE CAKE RECIPES

Eggless Lamingtons
Gluten Free Vanilla Cake
Milk Powder Cake
Malai Cake / Cream Cake
Berry Jam Cake
Hot Milk Suji Cake / Semolina Cake
Semolina Carrot Cake
Glazed Orange Bundt Cake
Tutti Frutti Cake
Eggless Chocolate Sponge Cake
Custard Powder Cake
Pineapple Upside Down Cake

All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.


Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration. Do have a look at them too. I am sure you would like to try some.

So do try this easy classic cake recipe for your family or for any special gathering and share your thoughts about the recipe with me here. I am sure this gonna impress your guest and you will just love it.
Let’s move on to the easy and simple recipe of eggless mawa cake.

  • Preparation time: 15 mins
  • Baking time: 35 mins
  • Serves: 6

☆ Pan size = 6.5 inches diameter × 2 inches height
☆ 1 cup = 240 ml
☆ 1 tablespoon = 15 ml
☆ 1 teaspoon = 5 ml

Ingredients:

  • ½ cup whole wheat flour
  • ½ cup All purpose flour
  • ½ cup Mawa / Khoya
  • 50 gms Butter
  • ½ cup Sugar
  • ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ cup Milk (120 ml)
  • Few drops Vanilla essence
  • A pinch of saffron strands (optional)
  • 2-3 tbsp mixed nuts – pistachios, almond and cashewnuts
  • 1 tbsp sliced pistachios for garnish

Method:

  • Soak the saffron strands in little warm milk.
  • Preheat oven @180° for 10 mins. Grease a cake pan and keep aside.
  • Take the mawa and soaked saffrons in a blender and pulse for few seconds.
  • In a mixing bowl add the melted butter, sugar and well till sugar dissolves.
  • Add the mawa, milk and vanilla essence and stir well.
  • Sieve the flours, baking powder and baking soda atleast twice and incorporate them well.
  • Add the dry ingredients to the wet ingredients and gently fold to make a smooth batter.
  • Add chopped nuts and give a quick gently fold.
  • Pour the batter into the greased pan and garnish with slices pistachios.
  • Bake in the preheated oven for 35 mins. A toothpick inserted should come out clean.
  • Remove from oven, let it cool down, invert, cut and serve.

Notes:

● All ingredients should be at room temperature.

● You can use 100% whole wheat flour or all purpose flour.

● Always seive the flour before adding them into the wet ingredients.

● Always preheat your oven.

● Butter can be substituted with ¼ cup or ½ cup unflavored oil. I used mostly use sunflower refined oil for oil based cakes.

● Saffron is optional here.

● Baking time will differ from oven to oven, so start checking atleast 5 minutes ahead of the baking time mentioned in the recipe.

● You can add a mixture of dry fruits and nuts.

Well, if you make this eggless mawa cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy cooking!

Love Akum

Disclosure: At My Kitchen is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you!

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41 Comments

      1. Hey…
        Lovely recipe.. would love to try it😁
        but can I replace all purpose flour with wholewheat flour itself? Also sugar with jaggery powder?
        I also wanted to know that the saffron strands you soaked in the 1/3 cup of milk that you have mentioned in your ingredients or separately in little warm milk? And do I put the saffron strands with the milk with the mawa in the blender or just the saffron strands??
        Would really appreciate your reply!
        Thank you in advance🙏🏻

        Liked by 1 person

      2. Hi Pooja, Yes you can used whole wheat flour itself.. You can use sugar but taste and texture might slightly change. You can take about 2 tbsp warm milk seperately and soak the saffron… add them along with the milk in the blender with mawa..

        Like

  1. Hi! I baked ur mawa css as ke recipe I used 1/4sugar and 1/4jaggery powder. Rest all same. But sugar was too low. Texture was very nice. Plz hrlp

    Liked by 1 person

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