How to Prepare Any-night-of-the-week Mawa cupcakes

Mawa cupcakes. These Moist Mawa Cupcakes are a specialty in most Irani bakeries. They have a simple flavor of cardamom and mawa / khoya with a rich buttery taste. Easy to make and simply delicious these cupcakes are a perfect chai time delicacy.

Mawa cupcakes recipe is the Cupcakes enriched with fresh Mawa (reduced milk), butter, and wheat flour topped with chopped roasted almonds, pistachios, and chocolate chips. Super Moist Mawa cakes or Cupcakes are delicious with cardamom flavor. Mawa cupcakes are made by adding khoya to flour, eggs, butter and sugar with a pinch of ground green cardamom (there is also black cardamom but those are reserved for fish, meat and chicken dishes usually). You can cook Mawa cupcakes using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Mawa cupcakes

1. You need 100 of grm grated mawa(khoya).
2. Prepare 130 gm of plain flour (maida).
3. Prepare 140 of grm powdered sugar.
4. Prepare 35 of grm pure ghee.
5. Prepare 80 of grm curd (dahi).
6. Prepare 6-8 drops of vanilla essence.
7. Prepare 3/4 tsp of baking soda.
8. It's 1/2 tsp of cardamom (elachi) powder.

Not every day one ventures into making khoya. Khoya and mawa resembles cottage cheese but not quite so. How to make Parsi Mawa cupcakes, Irani Bakery Style: Line cupcake moulds with liners or just grease them well. Beat butter, crumbled mawa (at room temperature) and sugar till soft and fluffy using electric beater.

Mawa cupcakes instructions

1. Preheat the oven at 180° for 10 min.
2. Line up the baking cups.
3. Sieve maida, baking soda together and keep in a small bowl.
4. Put sugar, mawa and ghee in a large bowl.
5. Mix these 3 ingredients of large bowl using an electric mixer set at medium speed.
6. In that creamy mixture, add curd, essence and cardamom powder.
7. Mix together at low speed.
8. Now turn off the electric mixture.
9. Use spatula and add maida mixture with cut and fold method.
10. Now transfer the folded mixture in the cupcake moulds, garnish with dry fruits and keep them for baking in oven.
11. Bake them for 25 minutes at 180°C..
12. .

Mawa or Khoya is reduced milk that is used in a lot of Indian sweets. It also makes a perfectly moist cake. Although I grew up seeing Mom baking cakes quite often and whipping up loads of Mawa in her giant heavy bronze wok, I never saw her baking a Mawa cake. Curious and tempted, I gave it a try and even added some cooked quinoa in it. The Mawa infused with cardamom makes for a delicious cake and it is one of my favorites.