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Eggless Pistachio Mawa Cake
Try out this unique, rich and flavorful Eggless Pistachio Mawa cake that would leave you craving for more every single time.
Course
Dessert
Keyword
Eggless cake
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Servings
6
Ingredients
112
g (1/2 cup )
Unsalted Butter
135
g (3/4 cup)
Castor Sugar
160
g (1 1/4 cup )
Wheat Flour
1/4
cup
Ground Pistachio
3/4
tsp
Baking Powder
1
tsp
Baking Soda
Pinch
of
Salt
1/4
cup
Curd
3/4
cup
Milk
1/3
cup
Instant Mawa
Check the recipe linked in notes
Pinch
of
Saffron
1/2
tsp
Cardamom Powder
To make cream:
1/4
cup
Ricotta Cheese
1/4
cup
Heavy Cream
Pinch
of
Saffron
2
tbsp
Sliced Pistachio
Few
Rose Petals
(for decoration)
Instructions
Preheat the oven to 180 C for 10 minutes. Prepare a 7" round pan by applying butter and parchment paper.
In a bowl, whisk in flour, ground pistachio, baking powder, baking soda and salt.
In a small bowl, add 2 tbsp milk and saffron. Heat it for 2 minutes and reserve.
Using a whisk, beat butter and sugar till creamy.
Add in the curd and whisk it.
Mix in the mawa till no lumps.
Add in dry ingredients and cardamom powder.
Fold in just till mixed.
Add in the saffron milk.
Add in milk and mix well.
Pour it in the prepared pan and bake for 30-35 minutes, until toothpick inserted comes out clean.
To make Cream:
Beat ricotta till creamy.
Add in cream and saffron.
Beat till mixed.
Cover and keep in fridge for at least 1 hour, so that saffron gets infused.
Once cake is completely cooled, top it with cream.
Top it with more saffron and sliced pistachio with rose petals.
Notes
To make Instant Mawa at home, here is an
easy recipe
!