Saffron Mawa Cake

The final post for this year is this delicious Mawa cake. I wanted to end 2020 with something sweet irrespective of how the year went. This is for some hope and cheer for 2021. This is a rich, bit dense cake with saffron, Mawa (khoya), curds, milk, ghee and cream. I know what you are thinking and I agree. You should postpone that diet long enough to bake and eat this one. Trust me, it is totally worth it and an awesome way to begin the year.

Let us eat some Mawa cake

I found this delicious recipe here and I have to tell you how awesome it is. I first made it during Diwali because I loved the idea of a cake with Indian flavours. It turned out so good despite many changes and adaptations that I did. I replaced some of the flour and khoya in the recipe with some leftover gulab jamun dough and altered the milk and curds quantity. It tasted good but it did not hold up very well. So when we went to Chennai I decided to follow the recipe and the cake was outstanding. I managed a bunch of brownie points from the in-laws and so it was all totally worth it. I was expecting the cake to last about 2-3 days. But everyone liked it so much that it was finished in less than a day.

I do not have too many pictures of the cake. I had to pack it and take it. So do not judge it much by the pictures. On the bright side, this gives me an excellent reason to bake this cake again in order to take pictures. It is a win win!!

Other dessert recipes you can check out are this Gravity defying chocolate cake, Cinnamon rolls and Carrot cake.

Saffron Mawa Cake

A rich delicious cake which can be had anytime of the day!
Prep Time25 minutes
Cook Time50 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Indian
Keyword: cake, saffron
Servings: 1 8″ cake


  • OTG or MIcrowave Oven to bake


  • 115 gms All purpose flour
  • 85 gms Rava / Semolina
  • 75 gms Almonds
  • 150 gms Unsweetened Khoya / Mawa
  • 50 gms Cream
  • 110 gms Milk, room temperature
  • pinch Saffron
  • 125 gms Ghee
  • 175 gms Sugar
  • 125 gms Curds / Yogurt
  • 1/2 tsp Baking soda


  • Preheat the oven to 180C
  • Add the all purpose flour, semolina, almonds to a blender and blend well. Add the khoya and blend again to a coarse mixture
  • In a seperate bowl, add milk, cream and a generous pinch of saffron and mix well. Set aside
  • In a large bowl, add the ghee, sugar, the milk mixture, curds and baking soda. Mix all the ingredients well
  • Add the flour and khoya mix to the wet ingredients and mix well to ensure no dry flour remains
  • Transfer the batter to a greased 8" round tin. Bake for around 50 minutes or till the toothpick inserted comes clean
  • Cool the cake in the cake tin for 5-10 minutes. Then unmould the cake carefully and cool completely on a wire rack. Enjoy!

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