Indian Mawa Cake with Cardamom and Pistachios
A rich, aromatic Indian cake made with reduced milk solids (mawa), fragrant cardamom, and crunchy pistachios, perfect for celebrations. This dense, moist cake is a beloved dessert that showcases the unique flavors of Indian sweets.
Ingredients
Ingredients
- 2 cups full-fat milk for reducing into mawa
- 1 cup all-purpose flour sifted
- 1 cup granulated sugar
- 1/2 cup ghee or unsalted butter melted and cooled
- 3 large eggs at room temperature
- 1 tsp ground cardamom freshly ground for best flavor
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup pistachios chopped, for garnish
Notes
Storage: Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; bring to room temperature before serving. Make-Ahead: The mawa can be prepared up to 2 days in advance and stored in the refrigerator. Variations: Substitute pistachios with almonds or cashews, or add a pinch of saffron for extra aroma. Serving Suggestion: Pair with a cup of masala chai or serve as a festive dessert during Diwali or weddings.