Name: Kesar Mawa Cake recipe by Parinaaz Marolia at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 250 grams (1 cup) mawa or khoya (evaporated milk soilds); 100 grams (1/2 cup) butter; 1 cup all purpose flour (Maida); 1/2 cup superfine or castor sugar; 2 eggs; 3/4 cup milk; 1 teaspoon vanilla extract or essence; 1/2 teaspoon baking powder; seeds of 4 cardamom pods (powdered); a generous pinch of saffron strands; a pinch of salt; 1/4 cup of sliced almond and pistachio nuts (optional) - to garnish

Ingredients Serving: 8

250 grams (1 cup) mawa or khoya (evaporated milk soilds)
100 grams (1/2 cup) butter
1 cup all purpose flour (Maida)
1/2 cup superfine or castor sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla extract or essence
1/2 teaspoon baking powder
seeds of 4 cardamom pods (powdered)
a generous pinch of saffron strands
a pinch of salt
1/4 cup of sliced almond and pistachio nuts (optional) - to garnish

Instructions

Keep aside the eggs, mawa, milk and vanilla. Warm a tablespoon of the milk and soak in the saffron strands for 10 minutes. Separate your wet and dry ingredients in two bowls. Whisk together all the dry ingredients so that they combine well.
Whisk together the butter and sugar till the mixture is fluffy and pale in colour. Now add in the saffron milk and whisk again.
Next add in the mawa and vanilla and beat until well combined. Add in one egg at a time and incorporate well.
Now fold in all the dry ingredients gently with a spatula, combine into the wet mixture.
Pour the batter into a prelined and greased baking tin, Cover the batter with slices of almonds and pistachios, gently press the nuts onto the surface, so that they do not fall off once baked.
Bake in a preheated oven at 160 degrees Celsius for 60 minutes or until a skewer inserted comes out clean.

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