Ingredients
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1/4 cup Curd
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1/4 cup Oil
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1/4 cup Powder Sugar
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4 tbsp Milk
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3/4 cup Maida
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1/2 tsp Baking powder
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1/2 tsp Baking Soda
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1/4 Cup Unsweetened Khoya
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2 tbsp Chopped Nuts(+ extra for topping)
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1 tsp Cardamom Powder
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A few strings Saffron
About
Growing up, this was my absolute favourite cake recipe! ✨ Very soft, rich, and incredibly moist—Mawa Cake is so different from your regular cake batters because of its unique texture. And the best part? We are making this classic without any eggs and without a heavy oven, thanks to my Nester Full Stack Air Fryer! It has a dedicated Baking preset mode that works exactly like an OTG, saving so much space on my kitchen platform.
Here is how you can make it at home.
Steps
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1
Done
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In a bowl, whisk together the curd, oil, and powder sugar until well combined. Stir in 3 tbsp of milk and set aside. |
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2
Done
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In another bowl, mix the dry ingredients: maida, baking powder, baking soda, unsweetened khoya, chopped nuts, cardamom powder, and saffron strings. |
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3
Done
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Gently fold the dry ingredients into the wet mixture. If needed, add just 1 more tbsp of milk. |
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4
Done
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Meghna’s Magic Tip: This cake batter won't be runny like a regular batter; its texture will look more like cookie dough! |
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5
Done
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Transfer the batter into a cake tin, smooth it out, and sprinkle more chopped nuts on top. |
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6
Done
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Pop it into the middle rack of your Nester Full Stack Air Fryer using the 'Bake' preset mode at 180°C for 20-25 minutes (check once at the 20-minute mark!). |
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7
Done
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Let it cool down completely for a few hours before slicing so you get the perfect crumb. |
