Easiest Way to Make Tasty Dry fruit mawa cake

Swaadisht Nuskha


Dry fruit mawa cake. how to make eggless parsi or mumbai mawa cake with detailed photo and video recipe. a popular mawa or khoya based cake recipe, filled with mawa flavour and dry fruits topping. it is generally served as a snack with evening tea or as a morning breakfast. it is very filling with mild sweetness and makes a perfect combo with cup of tea or coffee. The filling consist of mawa/khoya, dry fuits and sugar. After shaping the modaks they are steamed in a steamer pan.

Dry fruit mawa cake This fruit cake recipe, which yields two standard loaf cakes, is all about the dried fruit. We'll be using only unsweetened dried and fresh fruit for this recipe. This fruit cake contains a ton of dried fruit. You can cook Dry fruit mawa cake using 10 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Dry fruit mawa cake

  1. It's 2 cup of maida.
  2. It's 1 cup of mawa.
  3. It's 1 cup of milk.
  4. It's 1 cup of sugar.
  5. It's 150 grams of butter(room temperature).
  6. Prepare 1/2 cup of dry fruits as your choice.
  7. Prepare 1/2 cup of tutti- frutti.
  8. You need 1 of ts baking powder.
  9. Prepare 1/2 of ts baking soda.
  10. Prepare 2-3 drops of mix fruit essence.

Add the refined flour along with ghee and milk and mix properly. Knead it softly with your hands to form a dough. Take a pan, add ghee and place it on a medium flame. How to Improve a Dry Cake.

Dry fruit mawa cake step by step

  1. In one big bowl beat butter and sugar..
  2. Add maida, milk and mawa mix well..
  3. Add dry fruit and tutti- frutti(keep some side for garnishing) and essence mix it..
  4. Add baking powder and soda mix it well. Transfer batter in to grease cake mould, sprinkle some dry fruits and tutti- frutti over it..
  5. Bake in pre heated oven for 25 to 30 minutes at 230 temperature or until cake cook..

A dry fruit or butter cake can be improved by using one of the methods described below, depending on whether or not you have just baked the cake or it has come from storage. This cake is a rich, dark, moist fruit cake, very flavorful at Christmas. Try icing with almond paste for a more festive touch. This recipe is started in October or November so as to let it mellow before the holidays. I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother.