Mawa Mug Cake & Chocolate Mug Cake

 

Mawa Mug Cake & Chocolate Mug Cake

Chocolate is everyone's favourite, I ‘m sure most of us would agree that it is one of the best treats to indulge in. Having sweet tooth is quite common. But chocolates can make you addictive and it become a personal weakness sometimes😌

Double chocolate mug cake ( Gluten-free )
Ingredient : 56 gms - dark chocolate (70 %) ; 45 gms - butter ; 2 tbsp - milk ; Egg -1 ; 1 tbsp - amaranth flour or rice flour ; 1 tbsp -coco powder ; 1 or 2 tbsp - sugar ; 3 tbsp - chocolate chips ; dash of vanilla essence

Melt 56gms of dark chocolate with 45 gms of butter, let it cool. mix coco powder & amaranth flour separately and kept aside.

Whisk sugar, egg & milk add this to the chocolate mixture and add dash of vanilla essence. whisk further until the mixture become smooth. Then add flour & chocolate chips, beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Mawa chocolate Mug Cake (Mawa/Koya = Milk solids) - Egg less & Gluten free version.

Ingredient : 2 tbsp – home-made mawa ; 2 tbsp – melted butter ; 3 tbsp – warm milk ; 1 tbsp – sugar ; 1 tbsp – brown sugar ; 1 tbsp – chocolate chips for topping ; 2 tbsp – jowar atta ; 2 tbsp – coco powder

mix mawa, milk & sugar keep aside, mix all the dry ingredient and add to the wet mixture beat well without any lumps. Pour the mixture into a microwave safe mug, Microwave it for about 2 -3 minutes, depending on your microwave power setting.

Marble Mawa Cake

 

Marble Mawa cake

Milk solid (Mawa or khoya) based cake, with Dry fruits topping. Its mild sweetness makes a perfect combo with cup of tea & coffee.

I’ve shared Mawa cake Gulten free version using home made mawa this time tried with instant mawa & marble cake

Ingredient :

For mawa : 1 tsp – butter ; 1/4 cup -milk ; 1/2 cup – milk powder

For cake : 120 gms – butter ; 1 cup – powdered sugar ; all purpose flour – 1 & 1/2 cup (remove 1 tbsp of flour) ; 1 tsp – baking powder ; 1/4 tsp – baking soda ; 1 egg ; 3/4 cup – milk ;1/4 tsp – cardamom powder ; 1/4 cup – chopped nuts ; 1 tbsp – coco powder

Mawa Preparation : In a thick bottom pan heat the milk & butter, add milk powder little by little (on low flame) and stir continuously to prevent lump formation.

Cake Preparation : In a bowl, mix flour, baking powder & baking soda and keep aside. In a separate bowl beat the butter and sugar, until it became pale in colour. Add egg to the mixture and beat at slow speed, until it mixed thoroughly. Add mawa along with other dry ingredient and milk. start to beat further until it combined well.

Separate the batter into two portion and add 1 tbsp of coco powder into one portion (if needed add 1 tsp of milk) and mix well.

Pour the plain batter into greased cake pan and sprinkle some nuts then pour coco batter portion and swirl. Sprinkle the nuts and transfer the cake pan into 180◦c pre-heated oven and bake until it’s done.

Gulten-Free Mawa Cake

Though Mawa or Khoya  cake is quite popular in Mumbai as a tea time cake, the origin of mawa cake was Iran. (Persia)

The original mawa cake, made with all-purpose flour and eggs. Here is my version of pretty quick, simple, Gulten free mawa cake recipe, without compromising its original taste, texture, sponginess and flavor.

Ingredient :   3 eggs     :     ¾ cup of sorghums flour      ;     ¼ cup of tapioca flour (also  corn flour can be used)     ;      100 gms of mawa (homemade)      ;   ¾ cup of sugar       ;      1/3 cup of butter       ;     ¾ tsp of baking powder       ;       cardamom powder

In a bowl mix sorghums flour, tapioca flour and baking powder and keep aside.  In a separate bowl beat the egg and sugar, until it became pale in color. Add cardamom powder and blend further about a minute.

Add mawa to the egg mixture and beat at slow speed until it mixed thoroughly. Add little by little the flour mixture to the egg mixture and beat until it combine well. Pour the cake dough into the greased individual small cake pan or in cup cake pan.

Transfer the cake pan’s into 180◦c pre-heated oven and bake until it’s done. Allow to cool a bit and serve warm condition. Of course, with masala-chai.

 

Mawa (Koya) Cheese Cake

I’m posting after two months! Yes, it had been quite long and many thanks for those who sent mail, asking about my wellbeing.  The reason being not posting is a change in life style (diet). After switching into HFLC diet, I restrict myself to bake breads, cookies and cakes. 

Now days, I bake rarely with very little quantity. In order cut carbohydrates, which is the root cause for all the modern day diseases.

When my husband began to practice HFLC a year ago, I was bit scared and worried. But, to my surprise he lost about 20kg and manages to shrink his waist size from 38 inches to 31 inches! Unbelievable right !!.  HFLC is just not only for weight loss, also other numerous health benefit associated with it. He just started the blog to share his findings.

After seeing the incredible results, I also switched into HFLC diet and lost about 10 Kg weight and decided to continue for the rest of the life. I restrict my carbohydrate intake less then or around 50g per day. Before it was about 250-300 grams per day! Most important part is, I started to enjoy the meat, butter, cheese, ghee and eggs without any guilty. What a turn around!

 

On the account of Diwali, wanted to relax a bit on the diet (after all diwali is all about lights & sweets) so decided to make mawa cheese cake, it’s a no bake version made with high fat with reasonable sugar content. 

Ingredient(s)  :   1 ½ cup of full fat cream cheese   ;   1 cup of mawa or koya (homemade ) ;      1/2 cup of whipped cream   ;   1/4 tsp of cardamom powder   ;   10 no’s of  almond chopped    ;  10 no’s of pistachio soaked, skin removed and chopped   ;    ½ cup of sugar

For cake base :  8 cookies      ;     1 tbsp of melted butter  (either you buy cookie from shop or choose any one from here)

Cake base preparation procedure :  In a food processor crush the cookies  until it resembles like breadcrumbs. Add melted butter and process until it combined. 

Spread the mixture evenly into the 15cm cheese cake pan by pressing firmly. Refrigerate for 30 – 45 minutes.

Meanwhile, let’s do the Mawa or koya, Boil the whole milk (750 ml) and heavy or whipped cream (250 ml) cream in a wide, thick bottom pan. Reduce flame to medium to low and allow the mixture to reduce, 1/3 of its original quantity.  {Thick milk layer (Milk skin or lactoderm) forms over the top, using the spatula give a gentle whisk and continue to simmer}. Allow to cool to room temperature.

Cheese cake preparation : Using an electric mixer, beat cream cheese and sugar until it becomes smooth mixture. Run the mixer at med-speed, add cardamom powder. Gradually add mawa or koya and continue to beat until combined. Finally add whipped cream, chopped almonds and half portion of pistachio, combine well.

Pour the prepared Chease-mawa-cream  mixture on the cookies base, prepared earlier. Smooth the top and sides with a spatula. Sprinkle the remaining pistachios on top and refrigerate for about 4 hours. 

Sever chill and celebrate the diwali with Mawa (Koya) Cheese Cake.