This eggless mawa cake muffin recipe is the perfect Diwali fusion recipe with khoya and maida to try out. If you wonder what to make with khoya, other than khoya sweets, then this easy mawa cupcake recipe is just what you need. It is a perfect fusion recipe for Indian festivities too. Surprise your guests with this eggless mawa cake without condensed milk, but with regular cake ingredients like flour, sugar, and oil along with spices such as green cardamom, saffron, and rose water.

The ingredient list for this eggless mawa cake cupcakes is quite simple and a pantry staple. So if you have some khowa left with you or some khowa sweets like burfi or mawa laddoo, you can easily put together this mawa recipe of muffins in a jiffy. Below is the blog post you will find the recipe laid out in detail, however, if you are in a hurry you can click “Jump to the Recipe’ and read a more concise version of it.

Why you will love this easy Eggless Mawa Cupcakes recipe!

• Easy & Hassle-free. You can just dump it all in a bowl, one by one, and whip it into a smooth batter for cupcakes. Next, simply divide it into muffin liners and bake.
• Give your leftover Khowa sweets a delicious makeover. All those bits and bobs of khowa sweets you have after any Indian festivity can easily go into this. Simply adjust the amount of sugar according to the sweetness of the mithai
• Eggless and perfect as an Indian fusion mithai recipe for festivals like Diwali or Holi. Kids are going to love these muffins with a twist of Indian flavors that comes with cardamoms (elaichi), saffron, and a splash of rose extract
• Suitable for everyone on every occasion as it is eggless. So, even if you are feasting on Indian festivals, you can easily dig into these eggless mawa cupcakes

In case you have store-bought mawa or khowa with you then you can start by making the mawa cake batter. Even khowa burfis and mithais work here. Or, you can make some instant khowa using milk powder. Let’s see how to make some.

How to make homemade Instant Khowa at home

Ingredients for Instant Khowa

• 1 cup Milk Powder
• ½ cup Fresh Cream- Full-fat preferred
• ¼ cup Milk – Full Fat
• 2 tbsp Ghee or Clarified Butter

Steps to make Instant Khowa at home

1. Take a non-stick heavy bottom pan and keep it on medium-low flame
2. Add the ghee, milk, and fresh cream and stir
3. Add the sugar (optional) and mix
4. Now, add the milk powder and whisk so that it doesn’t form lumps. If it does, just try to mash them with the back of your spoon
5. Keep stirring for the next 10-15 minutes while mashing the lumps (if any) with the back of your spatula/spoon. Soon you will see that it has reduced in quantity
6. Take it out on a plate and allow it to cool. Instant Khowa or Mawa is ready

Ingredients to make eggless mawa cake muffin

• All-purpose Flour
• Mawa or Khoya – Storebought/Homemade/Leftover Khowa Mithai
• Sugar
• Refined Oil
• Baking powder & Baking Soda
• Dried Nuts like Almonds, Pistachios
• Green Cardamom
• Rose Extract
• Saffron
• Milk

Instructions to make eggless mawa cake without condensed milk

• If you have store-bought Khoya then crumble it into a bowl and Microwave it for 20-30 seconds to soften it.
• Gently warm the milk and soak the saffron strands in it. Stir it and keep it aside
• Transfer the khowa into a bigger mixing bowl and whisk it to make it smooth
• Add sugar and refined oil, and whisk it again to make it a smooth mix
• Pre-heat the oven and prepare the muffin pan with cupcake liners
• Place a sieve in your mixing bowl and add the flour, baking powder, and baking soda through it. Once done, remove the sieve
• Also add the finely chopped nuts, cardamom powder, and rose extract. Now by slowly adding the milk soaked with saffron, mix the dry ingredients. You can use a balloon whisk at this stage
• Once the batter is ready divide it into the muffin tin using a scoop. Top with some finely chopped pistachios and slivered almonds
• Bake it at 170C for 25 minutes or till done. Check with a toothpick inserted at the center. Once they are baked completely, take them out and allow them to cool

Equipment in use

Mixing Bowl | Electric Chopper | Muffin Tin | Balloon Whisk

More Indian fusion dessert recipes

• Cheesecake Truffles with White Chocolate & Pistachios
• Rajasthani Khasta Mewa Mawa Kachori Recipe
• Ice Cream Sandesh | Bhapa Sandesh Recipe
• Thandai Powder Mug Cake Recipe

Indian sweets recipe using mawa

• Instant Mawa Malpua Recipe
• Gulab Jamun Recipe using Khoya
• Peraki | Bengali Mawa Gujiya Recipe
• Lobongo Lotika | Bengali Sweet Bhaja Patishapta Recipe

Print

Eggless Mawa Cake Muffin Recipe

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

This eggless Mawa cake muffin is the perfect Diwali fusion recipe with khoya and maida to try out. If you wonder what to make with khoya, other than khoya sweets, then this easy mawa cupcake recipe is just what you need. It is a perfect fusion recipe for Indian festivities too. Surprise your guests with this eggless mawa cake without condensed milk, but regular cake ingredients like flour, sugar and oil along with spices such as green cardamom, saffron and rose water.

Course: Breakfast, Dessert, Snack

Cuisine: Fusion

Keyword: Cupcake Recipes, Eggless Cake Recipe, Eggless Recipes, Khoya Recipes, Muffin Recipes, Nuts Recipes, Saffron Recipes

Servings: 6 Pieces

Author: Priyanka

Ingredients

• 1 cup All-purpose Flour
• 100 gms Mawa or Khoya
• ½ cup Sugar
• ¼ cup Refined Oil
• ½ tsp Baking powder
• ¼ tsp Baking Soda
• Dried Nuts like Almonds Pistachios
• 4 Green Cardamom
• ¼ tsp Rose Extract
• ½ cup Milk

Instructions

1. Gently warm the milk and soak the saffron strands in it. Give it a stir and keep it aside
2. Transfer the khowa into a bigger mixing bowl and whisk it to make it smooth
3. Add sugar and refined oil, and whisk it again to make it a smooth mix
4. Pre-heat the oven and prepare the muffin pan with cupcake liners
5. Place a sieve on your mixing bowl and add the flour, baking powder and baking soda through it.Once done, remove the sieve
6. Also add the finely chopped nuts, cardamom powder and rose extract. Now by slowly adding the milk soaked with saffron, mix the dry the ingredients. You can use a balloon whisk at this stage
7. Once the batter is ready divide it into the muffin tin using a scoop. Top with some finely chopped pistachios and slivered almonds
8. Bake it at 170C for 25 minutes or till done. Check with a toothpick inserted at the centre. Once they are baked completely, take them out and allow to cool

Recipe Video

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