This recipe traces its roots to the legendary Irani cafes of Mumbai, yet it holds a deeply nostalgic place for Goan families who grew up around Dhobi Talao and Marine Drive. For Grandad, it evoked memories of lazy Sunday mornings spent with college friends—pocket change in hand, sipping piping-hot chai, and savouring a rich, cardamom-scented slice of fresh mawa cake after a plate of warm bhajias.
Ingredients
150g plain flour
1/2 tsp baking powder
1/4 tsp cardamom powder
100g mawa (or mix 75g full fat milk powder with 25 g melted Butter)
6 tbsp butter, at room temperature
200g caster sugar
30g ground cashew nuts or almonds
2 eggs
6 tblsp whole milk
Pinch of salt
Cashew halves (optional)
Cooking Steps
Step 1
Preheat the oven to 180 C. Lightly brush a muffin tin with melted butter or use cupcake liners instead. Set aside.
Step 2
In a large bowl, mix together the flour, baking powder, cardamom, ground cashew nuts and salt. In another bowl, beat together the mawa or milk powder substitute, butter and sugar until light and fluffy.
Step 3
Add the eggs, one at a time and eatng well after each addition. Fold in the reserved flour mixture and the milk. Divide evenly among the preapared cake tins, top each with a cashew half and bake for 20-25 minutes.
Serve warm with a cup of hot chai.