Orange Scented Cardamom Flavored Mava Cake: An Indian Milk Cake

previous post: Zucchini Carrot Thoran/ Zucchini Carrot Stir Fry Wth Coconut | next post: Poee/Poli Bread With Spicy Black-Eyed Peas Curry: From The Land of Goa
Wishing all readers of my blog a Very Happy and Prosperous New Year, hope 2011 will bring you all the happiness and joyfulness you wished for.
If I look back 2010 was not a bad one, it also brought happiness in my life. Our little princess turned one; even now I some time feel like she is a dream. She makes my day brighter and longer and nights more peaceful than ever before. We both husband and wife has few dreams and try to find happy as much possible in everyday life. 
This year we celebrated anniversary of our blog child too. I started blogging to record my recipes, so that my little can take a look at them if she interested, as I was not able to get it from my mom. She did not let me cook anything when she was alive, and I didn’t realize the importance of good cooking at that time. Once I left India, with very choice of food that I could eat from restaurants, I had to cook. Slowly I learnt to cook with trail and errors. After marriage a food enthusiastic hubby encourages me to cook whenever I can. 
I got a lot of blogger friends and readers through this blog; I can’t name a few blogs and say they are my inspiration because each blog I visit lets me learn something from them. I feel everybody puts their heart and soul to make their space special in their own rights. 
I am welcoming 2011 with an Indian cake, which was made famous by Persian bakery’s/ Irani cafe in Mumbai. I haven’t visited any one of them, but only read about them. From what I have read, I got hooked to this recipe and wanted to try for a long time, however the requirement of one major ingredient mava/concentrated milk solids made it difficult task to me. In addition to that I wanted to make it as authentic as possible from my viewpoint. Finally, day before yesterday I was able to make mava, which is a fruit of 3 hour of cooking and made this extremely aromatic taste rich mava cake. 
I made this one barely sweetened, if you wish you can increase sugar to ¾ cup. I didn’t try the eggless version; maybe I will try it tomorrow, as I have some mava left which is enough to make one batch of cake. Eggless version contains condensed milk; I feel they are richer than this recipe as it contains only ½ an egg. If you don’t want egg in your cake feel free to use condensed milk. I made this mava cake inspired from Aparna’s recipe. I changed original recipe (which I can’t help) by adding orange zest and reducing the sugar to 1/3 cup and adding chopped cashew pieces into cake. I used mini bundt pan to make this cake. My hubby says this cake has beautiful after taste, try it and find it out for yourself. 

 Here goes the recipe.

One year ago: Palada Pradhaman/Rice flakes pudding

Print recipe from here

What you need
For mava
Milk : 4 cup( I used 1 ½ cup whole milk and 2 ½ cup of 1 % milk)
Yields: 2/3 cup of mava

For cake

Mava/concentrated milk solids: 1/3 cup
Unsalted butter: 3 tablespoon ( room temperature)
Granulated sugar: 1/3 cup+ 1 tablespoon
Orange zest: 1 teaspoon
All purpose flour: 1 cup
Milk: 1/3 cup
Water: 1 tablespoon
Cashew nuts; ¼ cup (chopped finally)
Baking powder: 2/3 teaspoon
Egg: ½ of one egg ( 1/8 cup) ( room temperature)

How I made

It will be easy if you make mava day before the cake. 
To make mawa : Boil 4 cups of whole milk on a medium flame in a thick bottomed vessel with 2-3 stainless spoons in the bottom. The spoons are required to prevent the milk from burning. Once milk has boiled, reduce the flame and stir more often until the whole milk reduces to cottage cheese consistency. It took me around 3 hours to get Mava. 
Next day or the day of cake making  preheat oven to 350 F (I used convection oven so reduced temperature to 325 F). Grease and flour the mini Bundt pan and set aside.
In a large bowl sift together flour, baking powder, ground cardamom and set aside. 
In a bowl of kitchen aid stand mixer beat butter, mava, sugar until everything gets incorporated well and become creamy. To this add egg and orange zest and beat again to mix everything uniformly. 
To butter-mava-sugar-egg mixture add flour and milk alternatively and mix again so that everything gets incorporated well. Finally fold in chopped cashews.
Pour batter into the prepared mini bundt pan and bake for about 15 minutes or until skewer comes out clean.
Cool the cake in the pan for 10 minutes and remove it and cool in the wire rack for another 1 hour.
Enjoy with hot tea or coffee.

Preparation time: For making mava: 3 hours. For cake: 25 minutes
Yield: 12 no
Verdict: Delicious
Will you make it again: Yes I will

This delicious  mava cake is going to

Related Posts Plugin for WordPress, Blogger...

If you like this post,


  1. says

    Orange and cardamom is such a wonderful combo-the cake looks like a true delight :) Happy new year to you and your family, Swathi!!

  2. says

    Swathi, thanks so much for sharing the “secrets” of Mava. This is intriguing and sounds really delicious. Your mini bundt Mava cakes are so cute!

  3. says

    this recipe is amazing and I absolutely love your blog! ★•.¸¸.•*¨*❤•.¸¸.•*¨*☆•.¸¸.•*¨*❤
    HAPPY NEW 2011 YEAR!!!

  4. says

    It looks like your efforts paid off – the cakes look and sound delicious!
    And happy and prosperous New Year to you and your family.

  5. says

    Beautiful mava cake! Thanks for sharing the step pictures, will try it sometime..Wish you and your family a very happy and prosperous New Year!!