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BakingMawa pistachio bundt cake

Mawa pistachio bundt cake

Mawa pistachio bundt cake – Eggless mawa cake recipe with step-by-step pictures.

Mawa | khoya is nothing but milk solids obtained by reducing milk. We can make instant khoya also at home using milk powder. this cake is more of an Indianised version of the cake. You can bake this during traditional Indian festivals like Diwali, holi and Raksha bandhan too.

Also check out eggless Nankhatai recipe, besan nankhatai, SAffron flavoured cookies recipe, whole wheat coconut cookies

MAWA PISTACHIO BUNDT CAKE EGGLESS RECIPE
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Mawa pistachio bundt cake

Eggless khoya pistachio cake recipe
Course baking
Cuisine Indian
Keyword baking, eggless baking
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Author Jeyashri suresh

Ingredients

  • 1 and 1/4 cup plain flour | maida
  • ½ cup + 3 tbsp sugar
  • 1 cup khoya unsweetened
  • 1 and 1/4 cup milk
  • 2 tbsp warm milk to soak the saffron
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp saffron
  • ½ cup pistachios
  • ¼ tsp cardamom
  • ½ cup melted unsalted butter
  • Almonds for garnishing

Instructions

  • Bring the khoya|mawa to room temperature.
  • In a blender, pulse it along with milk and butter without any lumps.
  • Sieve the flour with baking soda and baking powder.
  • Soak the saffron in warm milk ( 2 tbsp of milk) for 15 mins.
  • Mix the khoya, and milk mixture along with the sifted flour and blend it again in a blender along with sugar, pistachios, cardamom, and soaked saffron.
  • Grease the cake pan and transfer this cake mixture to the pan.
  • Preheat the oven to 160 degrees Celcius for 10 minutes.
  • Bake for 25-30 minutes at 160 degrees celsius.
  • Garnish with the sliced pistachios and almond slices.
  • Insert a toothpick and check out whether it is done or not.
  • Allow this to cool and after 10 mins carefully invert the pan and take out the cake.
  • I used a silicon bundt pan, so I didn’t grease it before pouring the batter.
  • You can bake this in a normal cake pan or even can bake it as cute muffins too.
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  • Bring the khoya|mawa to room temperature.
  • In a blender, pulse it along with milk and butter without any lumps.
mawa pistachio cake
  • Sieve the flour with baking soda and baking powder.
  • Soak the saffron in warm milk ( 2 tbsp of milk) for 15 mins.
mawa pistachio cake
  • Mix the khoya, and milk mixture along with the sifted flour and blend it again in a blender along with sugar, pistachios, cardamom, and soaked saffron.
mawa pistachio cake recipe
  • Grease the cake pan and transfer this cake mixture to the pan.
  • Preheat the oven to 160 degrees Celcius for 10 minutes.
  • Bake for 25-30 minutes at 160 degrees celcius.
  • Garnish with the sliced pistachios and almond slices.
  • Insert a toothpick and check out whether it is done or not.
  • Allow this to cool and after 10 mins carefully invert the pan and take out the cake.
  • I used a silicon bundt pan, so I didn’t grease it before pouring the batter.
  • You can bake this in a normal cake pan or even can bake it as cute muffins too.

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42 COMMENTS

  1. Mawa cake has been on my to-do list since a long time.Unsweetened mawa is not easily available here so been postponing it.Love the pan too,I was crazy about(still am)bundt pans and love the way cakes turn out when baked in it.Bookmarked.

  2. This is such a wonderful recipe! Indian flavors with Khoya and cardamom – Ah ~ I can smell the aroma right here! 🙂 Its eggless and with minimum butter, I cant wait to try it!

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